Decrease in Postprandial Insulin and Glucose Concentrations by Guar and Pectin

摘要: Postprandila glycaemia and rise in serum insulin after carbohydrate-containing meals were reduced by the addition of guar flour or pectin, both. After a liquid test meal (four subjects) 30-min blood glucose was from 6.33 +/- 0.19 mmol/litre (114 mg/dl), mean SEM, control subjects 4.77 0.17 (86 3 mg/dl) gum (P less than 0.05). The level also significantly lower at 15 min. A breakfast (bread, butter, marmalade, tea) resulted 15-min 6.18 0.21 (111 4 eight subjects; 10 g pectin added to marmalade this 5.64 (102 0.01). levels 15, 30, 45 similar which bread significant reductions min 0.002) 30 values throughout first 90 test. This action unavailable carbohydrate may prove useful dietary diabetes.