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Guar‐enriched pasta and guar gum in the dietary treatment of type II diabetes
Author(s) -
Briani G.,
Bruttomesso D.,
Bilardo G.,
Giorato C.,
Duner E.,
Iori E.,
Sgnaolin E.,
Pedrini P.,
Tiengo A.
Publication year - 1987
Publication title -
phytotherapy research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.019
H-Index - 129
eISSN - 1099-1573
pISSN - 0951-418X
DOI - 10.1002/ptr.2650010410
Subject(s) - guar gum , guar , glycemic , food science , chemistry , medicine , diabetes mellitus , endocrinology
Guar gum in two forms of preparation decreased post‐prandial glycemic profiles in patients when compared to controls. No differences were observed between the two guar gum preparations and no significant changes were exhibited in the FFA, lactate or pyruvate areas. From IRI and C‐peptide curves the preparations containing guar gum produced slower and later responses when compared to controls. 30% of patients reported diarrhea after consumption of one guar gum preparation and 60% of patients found that one preparation was not palatable whereas the other preparation was considered to be pleasant.