AJCN North Carolina Research Campus
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

This Article
Right arrow Full Text (PDF)
Right arrow Purchase Article
Right arrow View Shopping Cart
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by STEGGERDA, F. R.
Right arrow Articles by DIMMICK, J. F.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by STEGGERDA, F. R.
Right arrow Articles by DIMMICK, J. F.
Agricola
Right arrow Articles by STEGGERDA, F. R.
Right arrow Articles by DIMMICK, J. F.

American Journal of Clinical Nutrition, Vol 19, 120-124, Copyright © 1966 by The American Society for Clinical Nutrition, Inc.

Effects of Bean Diets on Concentration of Carbon Dioxide in Flatus

F. R. STEGGERDA PH.D.1 and J. F. DIMMICK PH.D.1

1 From the Department of Physiology and Biophysics, University of Illinois, Urbana, Illinois

Experiments were undertaken to study in adult male subjects quantitative differences in flatus volumes and its composition produced by isocaloric diets containing no beans, methylcellulose and six different bean preparations.

Although rigid dietary conditions were imposed, flatus volumes and its gaseous composition varied widely from subject to subject.

A direct relation exists between the volume of flatus produced and the volume of beans consumed in amounts of 27 per cent or more of the diet.

The principal gas accountable for the increased flatus volume is carbon dioxide.

Neither the high fiber content of beans nor changing the bean structure by homogenization alters the flatus-producing mechanism in beans.




This article has been cited by other articles:


Home page
 Am. J. Clin. Nutr.Home page
M. J Messina
Legumes and soybeans: overview of their nutritional profiles and health effects
Am. J. Clinical Nutrition, September 1, 1999; 70(3): 439S - 450.
[Abstract] [Full Text] [PDF]

Home page
 Am. J. Clin. Nutr.Home page
F. L Suarez, J. Springfield, J. K Furne, T. T Lohrmann, P. S Kerr, and M. D Levitt
Gas production in humans ingesting a soybean flour derived from beans naturally low in oligosaccharides
Am. J. Clinical Nutrition, January 1, 1999; 69(1): 135 - 139.
[Abstract] [Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 1966 by The American Society for Nutrition