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. 1980 Nov 8;281(6250):1248–1250. doi: 10.1136/bmj.281.6250.1248

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

D J Jenkins, T M Wolever, R H Taylor, H M Barker, H Fielden, A L Jenkins
PMCID: PMC1714697  PMID: 6253021

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.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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