Fecal short chain fatty acids in South African Urban Africans and whites

Segal, I; Hassan, H.; Walker, Alexander; Becker, P J; Braganza, JM

doi:10.1007/bf02048031

Cited by 40 publications

(24 citation statements)

References 13 publications

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“…The maintenance of a normal phenotype in colon cells is said to be influenced by short-chain fatty acids, especially butyrate, which are formed in the colon from fermentation of carbohydrates, especially resistant starch [44, 45]. Supporting this is the fact that short-chain fatty acid production is significantly higher in native Africans than in Caucasians [68]. Asians and Africans, as earlier mentioned, have the lowest incidences of colorectal cancer worldwide, and reports have shown that 90% of Asians and Africans are said to lack the lactase enzyme [66].…”

Section: Discussionmentioning

confidence: 99%

Colorectal Carcinoma: Why Is There a Lower Incidence in Nigerians When Compared to Caucasians?

Irabor

2011

Journal of Cancer Epidemiology

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Carcinoma of the colon and rectum is the 2nd commonest cancer in the United States; the leading cancer being lung cancer. It has been estimated that 130,200 new cases of colorectal cancer will be diagnosed annually while 56,300 sufferers will die from the disease (Murphy et al., 2000). In developing countries especially West Africa, the rate has not yet reached such magnitude. This suggests that there may be factors either anthropomorphic or environmental which may be responsible for this. The paper acknowledges the reduced incidence of colorectal cancer in native West Africans living in Africa and endeavours to highlight the various factors that produce this observation in medical literature. A diligent search through available literature on the aetiology, epidemiology and comparative anthropology of colorectal cancer was done. Internet search using Pubmed, British library online and Google scholar was also utilized. The rarity of adenomatous polyposis syndromes in the native West African contributes to the reduced incidence of colorectal cancer. Cancer prevention and cancer-protective factors are deemed to lie in the starchy, high-fiber, spicy, peppery foodstuff low in animal protein which many West African nations consume.

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Section: Discussionmentioning

confidence: 99%

Colorectal Carcinoma: Why Is There a Lower Incidence in Nigerians When Compared to Caucasians?

Irabor

2011

Journal of Cancer Epidemiology

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“…To survive in the conditions of the stomach and intestines, i.e. to survive in the conditions of acidic pH in the stomach and to withstand the effects of bile [48,49,50].…”

Section: Microorganisms With Probiotic Propertiesmentioning

confidence: 99%

Development of New Products: Probiotics and Probiotic Foods

Denkova¹,

Krastanov²

2012

Probiotics

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“…It is also recognised for its improvement of inflammatory conditions of the colonic mucosa (Roediger, 1990;Scheppach et al 1995) and anti-neoplasic activity (Velazquez et al 1996;Scheppach et al 2001; for a review, see Brouns et al 2002). Although faecal butyrate is not especially prominent amongst black South Africans who are renowned for their healthy colons, raised concentrations of short-chain organic acids (Segal et al 1995) and acidity (Levy et al 1994) are found in these individuals. This has been attributed to increased fermentation and a higher than usual entry into the colon (than in Westerners) of osmotic carbohydrate (Veitch et al 1998;Segal, 2002).…”

Section: Colonic Health Aspectsmentioning

confidence: 99%

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

2003

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Polyols are hydrogenated carbohydrates used as sugar replacers. Interest now arises because of their multiple potential health benefits. They are non-cariogenic (sugar-free tooth-friendly), lowglycaemic (potentially helpful in diabetes and cardiovascular disease), low-energy and lowinsulinaemic (potentially helpful in obesity), low-digestible (potentially helpful in the colon), osmotic (colon-hydrating, laxative and purifying) carbohydrates. Such potential health benefits are reviewed. A major focus here is the glycaemic index (GI) of polyols as regards the health implications of low-GI foods. The literature on glycaemia and insulinaemia after polyol ingestion was analysed and expressed in the GI and insulinaemic index (II) modes, which yielded the values: erythritol 0, 2; xylitol 13, 11; sorbitol 9, 11; mannitol 0, 0; maltitol 35, 27; isomalt 9, 6; lactitol 6, 4; polyglycitol 39, 23. These values are all much lower than sucrose 65, 43 or glucose 100, 100. GI values on replacing sucrose were independent of both intake (up to 50 g) and the state of carbohydrate metabolism (normal, type 1 with artificial pancreas and type 2 diabetes mellitus). The assignment of foods and polyols to GI bands is considered, these being: high (> 70), intermediate (> 55-70), low (> 40-55), and very low (< 40) including non-glycaemic; the last aims to target particularly low-GI-carbohydrate-based foods. Polyols ranged from low to very low GI. An examination was made of the dietary factors affecting the GI of polyols and foods. Polyol and other food GI values could be used to estimate the GI of food mixtures containing polyols without underestimation. Among foods and polyols a departure of II from GI was observed due to fat elevating II and reducing GI. Fat exerted an additional negative influence on GI, presumed due to reduced rates of gastric emptying. Among the foods examined, the interaction was prominent with snack foods; this potentially damaging insulinaemia could be reduced using polyols. Improved glycated haemoglobin as a marker of glycaemic control was found in a 12-week study of type 2 diabetes mellitus patients consuming polyol, adding to other studies showing improved glucose control on ingestion of low-GI carbohydrate. In general some improvement in long-term glycaemic control was discernible on reducing the glycaemic load via GI by as little as 15-20 g daily. Similar amounts of polyols are normally acceptable. Although polyols are not essential nutrients, they contribute to clinically recognised maintenance of a healthy colonic environment and function. A role for polyols and polyol foods to hydrate the colonic contents and aid laxation is now recognised by physicians. Polyols favour saccharolytic anaerobes and aciduric organisms in the colon, purifying the colon of endotoxic, putrefying and pathological organisms, which has clinical relevance. Polyols also contribute towards short-chain organic acid formation for a healthy colonic epithelium. Polyol toothfriendliness and reduced energy values are affirmed and add to the ...

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Fecal short chain fatty acids in South African Urban Africans and whites

Abstract: High concentrations of fecal SCFAs in the African group could protect against chronic bowel diseases.

Cited by 40 publications

References 13 publications

Colorectal Carcinoma: Why Is There a Lower Incidence in Nigerians When Compared to Caucasians?

Colorectal Carcinoma: Why Is There a Lower Incidence in Nigerians When Compared to Caucasians?

Development of New Products: Probiotics and Probiotic Foods

Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties

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