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Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin

DAVID J. A. JENKINS, M.D.; ANTHONY R. LEEDS, M.D.; MIGUEL A. GASSULL, M.D.; BERNARD COCHET, M.D.; and K. GEORGE M. M. ALBERTI, M.D.
[+] Article and Author Information

Grant support: Dr. Alberti received financial support from the British Diabetic Association, Dr. Gassull is the recipient of a Wellcome Fellowship, and Dr. Leeds is the recipient of a Medical Research Council Training Fellowship.

▸Requests for reprints should be addressed to Dr. David J. A. Jenkins; MRC Gastroenterology Unit, Central Middlesex Hospital; Park Royal, London NW10 7NS; United Kingdom.


London, England


Ann Intern Med. 1977;86(1):20-23. doi:10.7326/0003-4819-86-1-20
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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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