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162 results on '"van Dokkum W"'

9. Effect of nondigestible oligosaccharides on large-bowel functions, blood lipid concentrations and glucose absorption in absorption in young healthy male subjects

Author

van Dokkum, W., Wezendonk, B., Srikumar, T.S., and van den Heuvel, E.G.H.M.

Subjects
Oligosaccharides -- Physiological aspects, Intestine, Large -- Physiological aspects, Glucose -- Research, Blood lipids -- Research
Abstract

A study was conducted on the effect of nondigestible oligosaccharides on large-bowel functions, glucose absorption and blood lipid concentrations in a sample of 12 health young males. Findings revealed that nondigestible oligosaccharides are partly fermented in the human colon. However, the effects on the sample of healthy young men appeared to be limited. In addition, consumption of nondigestible oligosaccharides did not seem to change blood lipid concentrations and glucose absorption in the male subjects.

Published
1999

16. Supplementation with selenium-rich bread does not influence platelet aggregation in healthy volunteers

Author

Van Dokkum, W., Van der Torre, H.W., Schaafsma, G., Kistenmaker, C., and Ockhuizen, Th.

Subjects
Blood platelets -- Aggregation, Selenium in human nutrition -- Evaluation, Dietary supplements -- Physiological aspects
Abstract

Six healthy subjects were supplemented with 200 micrograms selenium (Se) as Se-rich bread to determine the effect of an increased dietary Se supply on platelet glutathione peroxidase and platelet aggregation. Results show that Se supplementation increases platelet glutathione peroxidase activity but has no effect on platelet aggregation. Therefore, it was assumed that increased dietary selenium intake has no influence on platelet aggregation.

Published
1992

20. Analysis of macrocomponents and fatty acids in the market basket of male adolescents in The Netherlands

Author

Dukel F, de Vos Rh, Hilwig Gn, and van Dokkum W

Subjects
chemistry.chemical_classification, Pediatrics, medicine.medical_specialty, Nutrition and Dietetics, Calorie, Saturated fat, Market basket, Dietary intake, Alcohol, Biology, Food group, chemistry.chemical_compound, Nutrient, chemistry, medicine, Food science, Food Science, Polyunsaturated fatty acid
Abstract

During a period of 2 1/2 years, every 3 months 221 different food items forming a "market basket" were purchased, prepared, and classified into 23 food commodity groups. The "market basket" was based on a study of the dietary intake of 18-year-old men. In the (homogenized) food groups, the contents of protein, fat, and available carbohydrates were determined as well as the fatty acid composition. The mean daily amounts of the macrocomponents (as a percentage of the mean daily energy value of the total diet) were 14% for protein, 35% for fat, 47% for total available carbohydrates, and 4% for alcohol. The total diet contained 24 gm dietary fiber. The fatty acid composition of the Dutch male adolescents' diet resembles the fatty acid composition of the Dutch "national diet" and the typical American diet: approximately 15% of total calories as saturated fatty acids, 5% as polyunsaturated fatty acids (PUFA), and a polyunsaturated to saturated fatty acids ratio of 0.33. The results, as compared with the recommendations for a healthy diet, show that a decreased consumption of saturated fat, a higher consumption of PUFA, a higher dietary fiber intake, and a higher consumption of complex carbohydrates would be advisable for male Dutch adolescents.

Published
1990

29. Study Techniques

Author

Mellon, Fred, Sandström, Brittmarie, van Dokkum, W., Fairweather-Tait, S. J., Hurrell, R., Sandström, B., Mellon, Fred, Sandström, Brittmarie, van Dokkum, W., Fairweather-Tait, S. J., Hurrell, R., and Sandström, B.

Published
1996

49. The Effects of Histamine Administered in Fish Samples to Healthy Volunteers

Author

van Gelderen, C. E. M., Savelkoul, T. J. F., van Ginkel, L. A., and van Dokkum, W.

Abstract

The effects of histamine administered in samples of fish to eight healthy volunteers (4 females and 4 males), aged 21-30 years, were studied. The subjects were given 0, 45 and 90 mg of histamine that had been metabolized from histidine by photobacteria in the fish and 90 mg of histamine added to fresh fish, for breakfast. The subjects were observed during 6 h after breakfast. Special attention was paid to clinical symptoms, blood pressure and ECG. The pH of the gastric contents was recorded continuously from 5 min before to 6 h after the meal. Blood samples to measure the histamine concentration were taken at intervals during 24 h after breakfast. Two of the subjects showed effects (facial flushing, headache) that could be attributed to the ingestion of histamine. No significant changes were observed in the blood pressure and ECG. The pH of the gastric fluids did not decrease significantly. The histamine concentration in plasma correlated closely with the histamine dose ingested (p < 0.001, r = 0.996). The Cmax of the dose of 90 mg did not differ statistically significant from the Cmax of the dose of 90 mg histamine added to unspoiled fish.

Published
1992
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