Effects of Guar-Enriched Pasta in the Treatment of Diabetes and Hyperlipidemia
作者:
E. Gatti,
G. Catenazzo,
E. Camisasca,
A. Torri,
E. Denegri,
C.R. Sirtori,
期刊:
Annals of Nutrition and Metabolism
(Karger Available online 1984)
卷期:
Volume 28,
issue 1
页码: 1-10
ISSN:0250-6807
年代: 1984
DOI:10.1159/000176776
出版商: S. Karger AG
关键词: Guar gum;Diabetes;Alimentary pasta;Hyperlipidemia
数据来源: Karger
摘要:
The effect of an alimentary pasta with a 20% (w/w) content of Guar gum was tested in normal volunteers, diabetic and hyperlipidemic patients in different out- and in-patient protocols. Acute experiments (A, B) were carried out in healthy volunteers and in diabetics, by evaluating plasma glucose, triglyceride and insulin changes after a single meal. Plasma glucose and triglyceride rises were almost completely prevented by the pasta in normal volunteers; plasma insulin levels were modified to a lesser extent. In diabetics, the rise of plasma glucose after the meal was significantly delayed. The pasta was also administered for more prolonged periods of time to diabetic and hyperlipidemic patients (experiments C-E). In the first instance, a significant improvement both in the plasma glucose levels, as well as in the daily glucose profile and glycosuria was observed. In hyperlipidemics, a reduction of triglyceride levels was particularly evident; however, in mixed types of hyperlipidemias, a significant hypocholesterolemic effect was also demonstrated. Guar gum pasta may provide a simple dietary addition for the management of common metabolic disorders.
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