ABSTRACT
Abbreviations ................................................................................................................................. 327 19.1 Introduction .......................................................................................................................... 328 19.2 Materials and Methods ......................................................................................................... 328
19.2.1 Protocol ..................................................................................................................... 328 19.2.2 Body Weight ............................................................................................................. 328 19.2.3 Food Intake ............................................................................................................... 329 19.2.4 Systolic Blood Pressure ............................................................................................ 329 19.2.5 Viscosity Measurements ........................................................................................... 329 19.2.6 Xylose Test ................................................................................................................ 330 19.2.7 Statistical Analyses ................................................................................................... 330
19.3 Results ................................................................................................................................... 330 19.3.1 Systolic Blood Pressure ............................................................................................ 330 19.3.2 Food Consumption .................................................................................................... 330 19.3.3 Body Weight ............................................................................................................. 331 19.3.4 Viscosity Measurements of Fiber and Fiber-Containing Feed ................................. 333 19.3.5 Xylose Excretory Test ............................................................................................... 334
19.4 Discussion ............................................................................................................................. 334 References ...................................................................................................................................... 337
Recently, more and more attention has been given to the likelihood that consumption of dietary sugars and other rened carbohydrates (CHO) in amounts characteristic of modern times causes or at least contributes in some way to many regulatory dysfunctions associated with age-related, deleterious changes in the human health status [1-9]. Hypertension and obesity can be included among these. Despite such revelations, the intake of rened CHO like sugars remains high and continues on the rise [10-12].
