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Guar gum and reduction of post-prandial glycaemia: effect of incorporation into solid food, liquid food, and both

Published online by Cambridge University Press:  09 December 2008

T. M. S. Wolever ,
D. J. A. Jenkins ,
R. Nineham  and
K. G. M. M. Alberti
T. M. S. Wolever
Affiliation:
University Laboratory of Physiology, Oxford and Department of the Regius Professor of Medicine, Radcliffe Infirmary, Oxford, MRC Unit and Department of Gastroenterology, Central Middlesex Hospital, London, Human Metabolism and Chemical Pathology Unit, General Hospital, Southampton SO9 4 X Y
D. J. A. Jenkins
Affiliation:
University Laboratory of Physiology, Oxford and Department of the Regius Professor of Medicine, Radcliffe Infirmary, Oxford, MRC Unit and Department of Gastroenterology, Central Middlesex Hospital, London, Human Metabolism and Chemical Pathology Unit, General Hospital, Southampton SO9 4 X Y
R. Nineham
Affiliation:
University Laboratory of Physiology, Oxford and Department of the Regius Professor of Medicine, Radcliffe Infirmary, Oxford, MRC Unit and Department of Gastroenterology, Central Middlesex Hospital, London, Human Metabolism and Chemical Pathology Unit, General Hospital, Southampton SO9 4 X Y
K. G. M. M. Alberti
Affiliation:
University Laboratory of Physiology, Oxford and Department of the Regius Professor of Medicine, Radcliffe Infirmary, Oxford, MRC Unit and Department of Gastroenterology, Central Middlesex Hospital, London, Human Metabolism and Chemical Pathology Unit, General Hospital, Southampton SO9 4 X Y
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Abstract

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1. The influence of the dose and the form in which guar gum was given on the degree of ‘flattening’of blood glucose curves was studied in five subjects using meals of bread and soup containing 5 or 10 g guar gum.

2. When 5 g guar gum was added to bread the peak increase of blood glucose was reduced by 41% (P < 0.002), with 5 g guar in soup, the reduction was 54% (P < 0.001) while a reduction of 68% (P < 0.001) was seen with 10 g guar gum (5 g in bread and 5 g in soup). The corresponding reduction in insulin peak increases were 37% (P < 0.002), 50% (P < 0.001) and 65% (P < 0.001) respectively.

3. The difference between the two 5 g doses was not significant with respect to the reduction of the peak increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the increases in blood glucose and serum insulin; however the difference between the 5 g dose in bread and the 10 g dose was significantly different (P < 0.002 for glucose, P < 0.01 for insulin).

4. The results indicate that as little as 5 g guar gum may reduce the glycaemia following a 45 g carbohydrate meal, but perhaps due to earlier and more complete mixing, guar gum is most effective when added to the liquid phase of the meal.

Type
Papers of direct relevance to Clinical and Human Nutrition
Information
British Journal of Nutrition , Volume 41 , Issue 3 , May 1979 , pp. 505 - 510
Copyright
Copyright © The Nutrition Society 1979

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