1. The effect of a high-fibre bread mixed with guar-gum (75 g/kg flour) on serum glucose, connecting peptide (C-peptide), haemoglobin A1 (HbAI), high-density-lipoprotein-cholesterol (HDL-cholesterol) and triglycerides was examined in fourteen elderly patients with diabetes mellitus type II. 2. The mean daily consumption of guar gum was 8.1 g. Gastrointestinal disorders were not observed. 3. Consumption of guar-gum bread resulted in a significant decrease in C-peptide values on the 1st day and blood glucose values after 3 weeks (both measured 90 min after breakfast). C-peptide values remained low, while an unaccountable ‘rebound’ phenomenon was seen in the blood glucose values 90 min after breakfast at the end of the study. 4. No significant change was seen in respect to HDL-cholesterol and triglycerides. However, a small significant increase in HbAl was noted.
Journal Article Passage through the blood-brain barrier of thyrotropin-releasing hormone encapsulated in liposomes Get access Th J Postmes, Th J Postmes Isotope Department, St Annadal Hospital, Maastricht, The Netherlands Correspondence: Isotope Department, St Annadal Hospital, Maastricht, The Netherlands Search for other works by this author on: Oxford Academic Google Scholar M Hukkelhoven, M Hukkelhoven Isotope Department, St Annadal Hospital, Maastricht, The Netherlands Search for other works by this author on: Oxford Academic Google Scholar A E J M van den Bogaard, A E J M van den Bogaard Department of Medical Microbiology, State University Limburg, The Netherlands Search for other works by this author on: Oxford Academic Google Scholar S G Halders, S G Halders Isotope Department, St Annadal Hospital, Maastricht, The Netherlands Search for other works by this author on: Oxford Academic Google Scholar J Coenegracht J Coenegracht Isotope Department, St Annadal Hospital, Maastricht, The Netherlands Search for other works by this author on: Oxford Academic Google Scholar Journal of Pharmacy and Pharmacology, Volume 32, Issue 1, September 1980, Pages 722–724, https://doi.org/10.1111/j.2042-7158.1980.tb13051.x Published: 12 April 2011 Article history Received: 16 March 1980 Published: 12 April 2011
The effects of guar incorporated into a complex spaghetti meal on the glycaemic response in 11 healthy and 6 non-insulin dependent diabetic (NIDDM) subjects was studied. To this end, subjects consumed spaghetti made of either Triticum aestivum or Triticum durum wheat with or without 20 g% guar, as part of a complex meal containing 27% fat, 19% protein and 51% carbohydrate. In both the healthy as well as the NIDDM subjects the incremental integrated postprandial glucose and C-peptide responses after ingestion of a guar spaghetti meal were not different from the values found after a spaghetti meal without guar. In NIDDM subjects the incremental glucose and C-peptide levels were lower at 60 and 90 min and 90 and 150 min respectively after ingestion of guar aestivum spaghetti. Our negative results of effects of guar on postprandial glucose values may be explained by the presence of normal quantities of fat and protein in the meal and imply that addition of dietary fibre to a complex meal is not useful in the dietary management of NIDDM.
