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Decrease in postprandial insulin and glucose concentrations by guar and pectin

D J Jenkins, A R Leeds, M A Gassull

    Annals of Internal Medicine
    |January 1, 1977
    PubMed
    Summary
    This summary is machine-generated.

    Dietary fiber, including guar gum and pectin, effectively lowers post-meal blood glucose and insulin levels. These soluble fibers show promise for managing diabetes through diet.

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    Area of Science:

    • Nutrition Science
    • Metabolic Studies
    • Dietary Fiber Research

    Background:

    • Postprandial hyperglycemia and hyperinsulinemia are key concerns in metabolic health.
    • Dietary interventions are crucial for managing conditions like diabetes.

    Purpose of the Study:

    • To investigate the impact of guar gum and pectin on postprandial glucose and insulin responses.
    • To assess the potential of these fibers in dietary management of diabetes.

    Main Methods:

    • Administered liquid and solid (breakfast) test meals to human subjects.
    • Incorporated guar gum and/or pectin into test meals.
    • Monitored blood glucose and serum insulin levels at various time points post-meal.

    Main Results:

    • Guar gum significantly reduced 30-min blood glucose after a liquid meal.
    • Pectin significantly lowered 15-min blood glucose after a breakfast meal.
    • Combined guar gum and pectin demonstrated significant reductions in blood glucose and insulin levels for up to 90 minutes.

    Conclusions:

    • Unavailable carbohydrates like guar gum and pectin effectively mitigate postprandial glycemic and insulinemic excursions.
    • These findings suggest a beneficial role for guar gum and pectin in the dietary management of diabetes.