Low Dose Guar in a Novel Food Product: Improved Metabolic Control in Non‐insulin‐dependent Diabetes

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Abstract
Sixteen non‐insulin‐dependent diabetic patients, mean age 60 years (range 47–69 years) and duration of diabetes 9 years (2–20 years), completed a randomized cross‐over study of three 6‐week periods separated by 2‐week intervals to minimize carry‐over effects, in which their usual bread was replaced by either control bread, guar bread (100 g guar/kg wheat flour), or control bread plus a guar granulate. The mean (± SEM) intake of guar taken in bread was 7.6 ± 0.7 g/day (range 3.1–14.3 g/day). The granulate was taken in a dose of 5 g twice daily which provided 8.3 g guar/day. Significant reductions were found in glycosylated haemoglobin after guar bread (11.5 ± 0.8% to 10.7 ± 0.8%; p< 0.02) and after guar granulate (11.2 ± 0.8% to 10.6 ± 0.7%; ppp<0.02), the changes being due to LDL‐cholesterol. Dietary intakes and body weight did not change. No significant side‐effects were reported; 14 subjects found guar bread more palatable than guar granulate but 8 preferred the granulate for its convenience. We conclude that a lower than convential dose of guar can be effective and palatable. The incorporation of guar into food increases its metabolic benefits and palatability.