RT Journal Article
SR Electronic
T1 Effects of dietary sucrose on factors influencing cholesterol gall stone formation.
JF Gut
JO Gut
FD BMJ Publishing Group Ltd and British Society of Gastroenterology
SP 269
OP 274
DO 10.1136/gut.25.3.269
VO 25
IS 3
A1 D Werner
A1 P M Emmett
A1 K W Heaton
YR 1984
UL http://gut.bmj.com/content/25/3/269.abstract
AB Twelve subjects with radiolucent gall stones and bile supersaturated with cholesterol were studied after six weeks each on diets which contained 112 g and 16 g respectively of refined (fibre depleted) sucrose but which allowed free access to other foods. Energy intake was 24.5% higher on the high sugar diet and body weight ended 1.4 kg higher than on the low sugar diet. Biliary secretion rates of cholesterol, phospholipid and bile acid, measured by a perfusion technique, were similar on the two diets, as were the bile acid pool sizes measured by isotope dilution. Cholesterol saturation index of fasting 'gall bladder' bile was 1.30 +/- 0.11 and 1.37 +/- 0.14 on high and low sugar respectively (NS). Plasma triglycerides were 36% higher and plasma high density lipoprotein cholesterol concentrations were 9% lower on the high sugar diet. These findings indicate that over a six week period refined sugar in normally consumed amounts does not adversely affect the lipid composition of bile.