Dietary Guar Gum Effects on Postprandial Blood Glucose, Insulin and Hydroxyproline in Humans

Torsdottir, Inga; Alpsten, M.; Andersson, Henrik; Einarsson, Stefán

doi:10.1093/jn/119.12.1925

Cited by 77 publications

(55 citation statements)

References 15 publications

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“…Sugar beet ®ber in the formula diet increased the viscosity of the meal, especially at low pH levels. Lowering the pH of the formula without ®ber to pH 4 and pH 3 had no effect on the viscosity as previously reported (Thorsdottir et al, 1989) but gave a higher viscosity of the formula diet with beet ®ber, which increased to 500±100 mPa 6 s, at shear rate 40±500 s 71 . …”

Section: Test Mealssupporting

confidence: 80%

“…Soluble dietary ®bers have glycemic-lowering effects that have been related to their ability to increase intragastric viscosity and reduce the gastric emptying rate (Benini et al, 1995;Thorsdottir et al 1989;Thorsdottir et al, 1991). A slower gastric emptying rate may be the mechanism controlling the glycemic-lowering effects of sugar beet ®ber.…”

Section: Discussionmentioning

confidence: 99%

“…Earlier we found that guar gum ®ber could not be used after such treatment as the property of the ®ber was destroyed by the procedure (Thorsdottir et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

“…Details about the subjects' selection criteria and written information they were provided have been described previously (Thorsdottir et al, 1989). The study was approved by the Local Ethical Committees at Sahlgren's Hospital and the National University Hospital of Iceland.…”

Section: Experimental Subjectsmentioning

confidence: 99%

“…Soluble ®ber preparations, such as guar gum, are known to increase viscosity and reduce postprandial glycemia in humans. However the effects were lost when a guar-containing formula was heated and homogenized to prepare the formula for canning (Thorsdottir et al, 1989). In that study the non-essential amino acid, hydroxyproline, was used as a reference substance for small bowel absorption (Thordottir et al, 1989).…”

Section: Introductionmentioning

confidence: 99%

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Sugar beet fiber in formula diet reduces postprandial blood glucose, serum insulin and serum hydroxyproline

1998

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Objective: The objective of the study was to investigate the effects of sugar beet ®ber in formula diet on blood glucose, serum insulin and serum hydroxyproline in humans. Design: Two formula test meals with and without 7 g of sugar beet ®ber, namely 5.1 g total dietary ®ber, were ingested on two mornings, in random order, by the subjects. Setting: The test meals were served in a clinic to the subjects after a 12 h fast. Subjects: Fifteen healthy male human volunteers (mean age 25 y, range 21±42) registered to participate in the study after an announcement. Methods: The test meals of formulas contained similar amounts of nutrients and gave total energy of 1778 kJ (425 kcal). Blood samples were drawn before and after the test meals. The total test time from the start of ingestion of the meal was 155 min. Results: The formula with sugar beet ®ber reduced the postprandial blood glucose response (P`0.05), serum insulin response (P`0.025) and serum hydroxyproline response (P`0.025), compared with the formula without ®ber. Conclusion: Sugar beet ®ber in a formula could thus reduce hyperglycemia in enteral nutrition and be useful in therapeutic liquid and formula diets. Sugar beet ®ber was shown to tolerate preparation for canning well, namely homogenization and heating, and to be capable of diminishing the glycemic responses in the relatively small amount used. Sponsorship: Swedish Council for Forestry and Agricultural Research (L24 and L39), the Icelandic Council of Science, and Semper AB, Sweden. Descriptors: sugar beet ®ber; blood glucose; insulin; hydroxyproline; viscosity; enteral nutrition IntroductionHyperglycemia is a common sequela to enteral nutrition (Vanlandingham et al, 1981). With regard to arti®cial nutrition of diabetic patients the modi®cation of glucose absorption to reduce hyperglycemia is of greatest interest (Scheppach et al, 1990). Soluble ®ber preparations, such as guar gum, are known to increase viscosity and reduce postprandial glycemia in humans. However the effects were lost when a guar-containing formula was heated and homogenized to prepare the formula for canning (Thorsdottir et al, 1989). In that study the non-essential amino acid, hydroxyproline, was used as a reference substance for small bowel absorption (Thordottir et al, 1989). Hydroxyproline was added to the test meals and serum concentrations measured.Sugar beet ®ber is isolated from the sugar beet pulp and contains both soluble and insoluble dietary ®ber. If sugar beet ®ber can tolerate the preparation procedure, it can be useful in liquid and enteral diets.Sugar beet ®ber's suitability in formula and liquid nutrition has not been studied. The aim of the present study was to investigate the effects of sugar beet ®ber in formula diet on blood glucose, serum insulin and serum hydroxyproline in humans. The viscosity of the formula was measured at different pH levels prior to the study, as processing the ®ber may alter its properties and therefore change its ability to affect human physiology. Methods Experimental subjectsFifteen hea...

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Section: Test Mealssupporting

confidence: 80%

Section: Discussionmentioning

confidence: 99%

“…Earlier we found that guar gum ®ber could not be used after such treatment as the property of the ®ber was destroyed by the procedure (Thorsdottir et al, 1989).…”

Section: Discussionmentioning

confidence: 99%

Section: Experimental Subjectsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 3 more Smart Citations

Sugar beet fiber in formula diet reduces postprandial blood glucose, serum insulin and serum hydroxyproline

1998

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Overview of food products and dietary constituents with antidiabetic properties and their putative mechanisms of action: A natural approach to complement pharmacotherapy in the management of diabetes

Lacroix

Li‐Chan

2013

Molecular Nutrition Food Res

104

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Diabetes is one of the fastest growing chronic, noncommunicable diseases worldwide. Currently, 11 major classes of pharmacotherapy are available for the management of this metabolic disorder. However, the usage of these drugs is often associated with undesirable side effects, including weight gain and hypoglycemia. There is thus a need for new, safe and effective treatment strategies. Diet is known to play a major role in the prevention and management of diabetes. Numerous studies have reported the putative association of the consumption of specific food products, or their constituents, with the incidence of diabetes, and mounting evidence now suggests that some dietary factors can improve glycemic regulation. Foods and dietary constituents, similar to synthetic drugs, have been shown to modulate hormones, enzymes, and organ systems involved in carbohydrate metabolism. The present article reviews the major classes and modes of action of antidiabetic drugs, and examines the evidence on food products and dietary factors with antidiabetic properties as well as their plausible mechanisms of action. The findings suggest potential use of dietary constituents as a complementary approach to pharmacotherapy in the prevention and/or management of diabetes, but further research is necessary to identify the active components and evaluate their efficacy and safety.

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The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption

Flourié¹

1992

Dietary Fibre — A Component of Food

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Dietary Guar Gum Effects on Postprandial Blood Glucose, Insulin and Hydroxyproline in Humans

Cited by 77 publications

References 15 publications

Sugar beet fiber in formula diet reduces postprandial blood glucose, serum insulin and serum hydroxyproline

Sugar beet fiber in formula diet reduces postprandial blood glucose, serum insulin and serum hydroxyproline

Overview of food products and dietary constituents with antidiabetic properties and their putative mechanisms of action: A natural approach to complement pharmacotherapy in the management of diabetes

The Influence of Dietary Fibre on Carbohydrate Digestion and Absorption

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