Fecal bile acid metabolic pattern after administration of different types of bread

Abstract Increased concentrations of fecal bile acids have been suggested to be associated with increased risk of colorectal cancer. Fecal bile acid profiles were determined in 12 healthy Finnish women who included in their normal diets for 2-week periods in turn three different types of bread, 200–300 g/day. The breads contained either low-fiber wheat, whole-meal wheat, or whole-grain rye. During consumption of rye bread, the total mean concentration of fecal free bile acids was 4.77 ± 0.90 μmol/g of dry feces (mean ± SEM), which was much lower than with the normal omnivorous diet (8.05 ± 1.56 μmol/g) or during administration of the low-fiber wheat bread (8.83 ± 1.56 μmol/g) or the whole-meal wheat bread (7.88 ± 1.34 μmol/g) ( P P