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Dietary Guar Gum Effects on Postprandial Blood Glucose, Insulin and Hydroxyproline in Humans¹

Inga Torsdottir^*, Magne Alpsten, Henrik Andersson^* and Stefan Einarsson

^* Department of Clinical Nutrition Radiation Physics Department, University of Göteborg, Sahlgren's Hospital, S-413 45 Göteborg Department of Analytical and Marine Chemistry, Chalmers University of Technology and University of Göteborg, S-412 96 Göteborg, Sweden

Meals (425 kcal) containing various doses of guar gum (0, 2.5, 7.5 or 12.5 g) were ingested by nine healthy male subjects after a 12-h fast. The rise in blood glucose was higher after the control meal without guar gum than after the guar gum—containing meals, which all gave a similar rise in glucose. In contrast, increased doses of guar gum led to a greater reduction in the postprandial rise in insulin. The postprandial increase in serum hydroxyproline, an amino acid added to all meals, was decreased in a similar manner by all of the guar gum doses. Gastric emptying was measured after the control meal without guar gum and the meal containing 12.5 g of guar gum by monitoring ⁵¹Cr, which was added to the meals. Guar gum was found to reduce the variation between individuals, as well as the initial rate of gastric emptying, which correlated with changes in both serum hydroxyproline (r_s = 0.93, P < 0.01) and blood glucose (r_s = 0.83, P < 0.01). The effectiveness of guar gum in reducing postprandial response was lost after heating and homogenization for canning. A threshold in the reduction in rise of glucose or hydroxyproline was reached with the lowest dose (2.5 g) of viscous guar gum; larger doses had no additional effects. The reduced absorption seems to be an effect of a slower gastric emptying rate.

KEY WORDS: • guar gum • glycemic response • serum hydroxyproline • gastric emptying • humans

¹ Supported by the Swedish Council for Forestry and Agricultural Research.

Manuscript received 15 August 1988. Revision accepted 30 November 1988.