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Effect of guar crispbread with cereal products and leguminous seeds on blood glucose concentrations of diabetics.
- Source :
-
British medical journal [Br Med J] 1980 Nov 08; Vol. 281 (6250), pp. 1248-50. - Publication Year :
- 1980
-
Abstract
- To compare the effect on blood glucose concentrations of guar incorporated into crispbreads with that of unprocessed high-fibre foods groups of four to six diabetics took a total of seven test breakfasts on separate days. By comparison with a breakfast of wholemeal bread and cheese, guar crispbread combined with bread reduced the area under the glucose response curve to 51% (p < 0.05); bread and soya beans reduced the area to 65% (p < 0.05); guar crispbread with soya beans to 25% (p < 0.002); and soya beans with lentils to 29% (p < 0.002). Porridge and cornflake breakfasts showed no difference. The favourable results with leguminous seeds may not make such meals more acceptable than meals of guar products, but a combination of leguminous seeds and guar may allow smaller and more acceptable amounts of both to be used.
Details
- Language :
- English
- ISSN :
- 0007-1447
- Volume :
- 281
- Issue :
- 6250
- Database :
- MEDLINE
- Journal :
- British medical journal
- Publication Type :
- Academic Journal
- Accession number :
- 6253021
- Full Text :
- https://doi.org/10.1136/bmj.281.6250.1248