The effects of lupin kernel flour enriched bread on blood pressure

Objective - To determine the effects on blood pressure of modest differences in dietary protein, refined carbohydrate and dietary fibre, brought about by substitution in bread of refined wheat flour-derived carbohydrate with lupin flour. The differences in 24 h ambulatory systolic and diastolic bloo...

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Bibliographic Details
Published inAsia Pacific journal of clinical nutrition Vol. 17; p. S41
Main Authors Lee, Y P, Mori, T A, Puddey, I B, Sipsas, S, Ackland, T R, Beilin, L J, Hodgson, J M
Format Journal Article
LanguageEnglish
Published Southbank HEC Press 01.12.2008
Subjects
Blood pressure
Carbohydrates
Proteins
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Summary:Objective - To determine the effects on blood pressure of modest differences in dietary protein, refined carbohydrate and dietary fibre, brought about by substitution in bread of refined wheat flour-derived carbohydrate with lupin flour. The differences in 24 h ambulatory systolic and diastolic blood pressure, pulse pressure and heart rate were -3.0 (-5.6, -0.3) mm Hg, 0.6 (-1.0, 2.2) mm Hg, -3.5 (-5.3, -1.8) mm Hg, and 0.0 (-1.7, 1.7) bpm, respectively.
ISSN:0964-7058
1440-6047