Research Article

Effect of guar crispbread with cereal products and leguminous seeds on blood glucose concentrations of diabetics.

Br Med J 1980; 281 doi: https://doi.org/10.1136/bmj.281.6250.1248 (Published 08 November 1980) Cite this as: Br Med J 1980;281:1248
  1. D J Jenkins,
  2. T M Wolever,
  3. R H Taylor,
  4. H M Barker,
  5. H Fielden,
  6. A L Jenkins

    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.