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The long-term effects of incorporating waxy hulless barley (p-glucan = -7%) bread products in the usual dietary pattern of non-insulin-dependent diabetic (Qpe 2) subjects were evaluated via dietary, clinical and biochemical methods. Eleven Qpe 2 men (3 age = 51 f 6.5yr), living in the community, participated in a 24-wk crossover study (two 12-wk periods). Five randomly chosen subjects ate Barley Bread products first; the remainder ate the control White Bread first. Dietary intake was assessed (four 48-h dietary recalldperiod). Blood glucose and insulin (8-h profiles) were measured at 0,12 and 24 wks. Total energy and macronutrient intakes were similar in both dietary periods. Mean total dietary fibre intake was 28 gld in the White Bread period and 39g/d (10gld from barley) in the Barley Bread period. Mean glycemic response area (AUC) was lower (NS) and insulin response area was higher (P I 0.05) for the Barley Bread period than the White Bread period. In the Barley Bread period, AUC after lunch was lower for glucose ( N S ) and higher for insulin (P I 0.05) than in the White Bread period. For the Barley Bread period, insulidglucose ratios for peak 1 and peak 2 were 65% (P 10.05) and 113% (NS), respectively, higher than for the White Bread period. Results indicate that for the Type 2 diabetic subjects incorporation of the well accepted Barley Bread products (5g/d p-glucan) into the diet improved their glycemic response. Insulinemic response increased; some subjects reduced their dose of oral hypoglycemics. Barley Bread products could be readily incorporated into the diet and greatly benefit the overall health of individuals with Type 2 diabetes.Correspondence to Zenia Hawrysh, 4-10

A dietary survey was conducted to compare the dietary intakes of people with and without cholelithiasis (gallstones). A 48-hr recall method was used to collect dietary data from 91 cholelithiasis subjects (15 males and 76 females) and 86 control subjects (13 males and 73 females). Although the female cholelithiasis subjects were more overweight than the control subjects, they consumed less energy per day. It was observed that the female cholelithiasis group consumed less protein, fat, carbohydrate, and crude fiber than the female control group. Nutrient intakes per 1000 cal were similar for the female cholelithiasis and control groups. The total weekly intake of crude fiber and the intake of crude fiber specifically from bread and bakery products was significantly less for the female cholelithiasis group than for the female control group. This may indicate that it is a component of whole wheat flour that is low in the diet of subjects with gallstones. The results of this study suggest a possible relationship between cholelithiasis and a low intake of energy, protein, fat or crude fiber, but more than one of these nutrients could be involved. It is evident that further work is needed to study the relationship between diet and gallstone formation.

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