Effect of partially depolymerized guar gum on acute metabolic variables in patients with non-insulin-dependent diabetes.

Gatenby SJ; Ellis PR; Morgan LM; Judd PA.
Diabetic Medicine, 1996 Apr, 13(4):358-64.

Abstract: Fourteen patients with non-insulin-dependent diabetes (NIDDM)
attended the study centre on 4 mornings separated by at least 3 days, to
receive in random order 75 g carbohydrate breakfast meals of control or
guar breads with jam and butter. Guar gum flours of low, medium, and high
molecular weight (MW) were incorporated into wheat bread rolls to provide
7.6 g guar per meal. Venous blood samples were taken via an indwelling
cannula in a forearm vein at fasting and at eight postprandial times and
then analysed for blood glucose, plasma insulin, C-peptide, and gastric
inhibitory polypeptide (GIP). Guar gum bread significantly reduced the
postprandial rise in blood glucose, plasma insulin, and, except for bread
containing low MW guar gum, plasma GIP levels compared to the control.
Thus, the partial depolymerization of guar gum does not diminish its
physiological activity. No reductions in postprandial plasma C-peptide
levels were seen after any of the guar bread meals. This suggests that guar
gum attenuates the insulin concentration in peripheral venous blood in
patients with NIDDM by increasing the hepatic extraction of insulin.

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