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Wheat bread supplemented with depolymerized guar gum reduces the plasma cholesterol concentration in
D E Blake1, C J Hamblett, P G Frost
1Division of Life Sciences, King's College London, United Kingdom.
The American Journal of Clinical Nutrition
|January 1, 1997
Summary
Partially depolymerized guar gum, when consumed in bread, significantly reduced total plasma cholesterol by 10% in healthy adults. This cholesterol-lowering effect is comparable to that of high-molecular-weight guar gum.
Area of Science:
- Nutritional Science
- Biochemistry
Background:
- Physiologic effects of guar gum are maintained even after partial depolymerization.
- Guar gum is known for its cholesterol-lowering properties.
Purpose of the Study:
- To evaluate the impact of depolymerized guar galactomannan on fasting plasma cholesterol and triacylglycerol levels.
- To assess the efficacy of partially depolymerized guar gum in moderately hypercholesterolemic individuals.
Main Methods:
- A randomized, double-blind, crossover study with 11 healthy volunteers.
- Two 3-week feeding periods with control bread and guar bread, separated by a 4-week washout.
- Monitoring of fasting plasma lipid concentrations before and after each feeding period.
Main Results:
- A significant 10% reduction in total plasma cholesterol was observed after guar bread consumption (P < 0.001).
- The reduction in total cholesterol was primarily attributed to a decrease in low-density-lipoprotein-cholesterol.
- No significant changes in high-density-lipoprotein-cholesterol or triacylglycerol levels were detected.
Conclusions:
- Partially depolymerized guar gum effectively lowers total plasma cholesterol in healthy individuals with moderately elevated cholesterol.
- The cholesterol-lowering efficacy of partially depolymerized guar gum is comparable to that of high-molecular-weight guar gum.
- Incorporating depolymerized guar gum into common foods like bread offers a viable strategy for cholesterol management.