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A new breakfast cereal containing guar gum reduces postprandial plasma glucose and insulin concentrations in normal-weight human subjects

Published online by Cambridge University Press:  09 March 2007

R. M. Fairchild ,
P. R. Ellis ,
A. J. Byrne ,
S. D. Luzio  and
M. A. Mir
R. M. Fairchild
Affiliation:
Food Research Group, Sheffield Hallam University, Totley Hall Lane, Sheffield S17 4AB
P. R. Ellis
Affiliation:
Biopolymers Group, Division of Life Sciences, King's College London, Campden Hill Road, London W8 7AH
A. J. Byrne
Affiliation:
Department of Medicine, University of Wales College of Medicine, Heath Park, Cardiff CF4 4XW
S. D. Luzio
Affiliation:
Diabetes Research Unit, University of Wales College of Medicine, Heath Park, Cardiff CF4 4XW
M. A. Mir
Affiliation:
Department of Medicine, University of Wales College of Medicine, Heath Park, Cardiff CF4 4XW
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Abstract

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A new guar-containing wheatflake product was developed to assess its effect on carbohydrate tolerance in normal-weight, healthy subjects. The extruded wheatflake breakfast cereals containing 0 (control) or approximately 90 g guar gum/kg DM were fed to ten fasting, normal-weight, healthy subjects using a repeated measures design. The meals were similar in energy (approximately 1·8 MJ), available carbohydrate (78 g), protein (15 g) and fat (5·4 g) content. The guar gum content of the test meals was 6·3 g. Venous blood samples were taken fasting and at 15, 30, 45,60, 90, 120, 150 and 240 min after commencing each breakfast and analysed for plasma glucose, insulin and C-peptide. The guar wheafflake meal produced a significant main effect for glucose and insulin at 0-60 min and 0-240 min time intervals respectively, but not for the C-peptide levels compared with the control meal. Significant reductions in postprandial glucose and insulin responses were seen following the guar wheatflake meal compared with the control meal at 15 and 60 min (glucose) and 15, 60, 90 and 120 min (insulin). The 60 and 120 min areas under the curve for glucose and insulin were significantly reduced by the guar gum meal, as was the 240 min area under the curve for insulin. Thus, it can be concluded that the use of a severe method of heat extrusion to produce guar wheatflakes does not diminish the physiological activity of the guar gum.

Keywords

Guar gumGlycaemic responseInsulin
Type
Human and Clinical Nutrition
Information
British Journal of Nutrition , Volume 76 , Issue 1 , July 1996 , pp. 63 - 73
Copyright
Copyright © The Nutrition Society 1996

References

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