DAVID J. A. JENKINS, M.D.; ANTHONY R. LEEDS, M.D.; MIGUEL A. GASSULL, M.D.; BERNARD COCHET, M.D.; K. GEORGE M. M. ALBERTI, M.D.
Postprandial glycaemia and rise in serum insulin after carbohydrate-containing meals were reduced by the addition of guar flour or pectin, or both. After a liquid test meal (four subjects) the 30-min blood glucose was reduced from 6.33 ± 0.19 mmol/litre (114 ± mg/dl), mean ± SEM, in the control subjects to 4.77 ± 0.17 mmol/litre (86 ± 3 mg/dl) by addition of guar gum (P < 0.05). The mean insulin level was also significantly lower at 15 min. A breakfast test meal (bread, butter, marmalade, and tea) resulted in a mean 15-min blood glucose of 6.18 ± 0.21 mmol/litre (111 ± 4 mg/dl) in eight subjects; 10 g of pectin added to the marmalade reduced this level to 5.64 ± 0.17 mmol/litre (102 ± 3 mg/dl) (P < 0.01). The insulin levels were significantly lower at 15, 30, and 45 min. A similar meal in which guar was added to the bread and pectin to the marmalade resulted in significant reductions of blood glucose at 15 min (P < 0.002) and 30 min (P < 0.01). The insulin values were also significantly lower throughout the first 90 min of the test. This action of unavailable carbohydrate may prove useful in the dietary control of diabetes.
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JENKINS DJA, LEEDS AR, GASSULL MA, COCHET B, ALBERTI KGMM. Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin. Ann Intern Med. 1977;86:20–23. doi: 10.7326/0003-4819-86-1-20
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Published: Ann Intern Med. 1977;86(1):20-23.
Cardiology, Coronary Risk Factors, Diabetes, Endocrine and Metabolism.
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Print ISSN: 0003-4819 | Online ISSN: 1539-3704
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