The Effects of the Ingestion of Vegetable-Fruit Juice Fortified with Carrot Puree on a Colon Carcinoma Risk Factor and the Mean Colonic Transit Time in Japanese Men

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  • にんじんピューレ配合野菜・果実飲料摂取による日本人男性の大腸癌リスクおよび大腸通過時間への影響
  • ニンジン ピューレ ハイゴウ ヤサイ ・ カジツ インリョウ セッシュ ニ ヨル ニホンジン ダンセイ ノ ダイチョウ ガン リスク オヨビ ダイチョウ ツウカ ジカン エ ノ エイキョウ

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We previously showed that the fortification of vegetable-fruit juice with carrot puree (CP) changed the rheological properties of the juice. We hypothesized that the ingestion of such a juice would increase yield stress and show shear-thinning flow, or pseudoplastic flow, facilitating peristaltic movement. It has been reported that the ratio of secondary bile acids to primary bile acids (S/P) in the faeces, which is a risk factor for colon carcinoma, is markedly elevated after the intake of a high-fat, low-dietary fibre meal (HLFM). Therefore, we first investigated whether the ingestion of vegetable-fruit juice fortified with CP (VCP) inhibits faecal S/P elevation caused by ingesting HLFM in men. We found that the ingestion of VCP inhibits faecal S/P elevation caused by ingesting HLFM in Japanese men. Furthermore, we found that the ingestion of the VCP shortened mean colonic transit times in Japanese men. These observations suggest that the ingestion of VCP might reduce the risk of colon carcinoma and shorten mean colonic transit times.

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