American Journal of Clinical Nutrition, Vol 59, 914-921, Copyright © 1994 by The American Society for Clinical Nutrition, Inc

ORIGINAL RESEARCH COMMUNICATIONS

Role of viscous guar gums in lowering the glycemic response after a solid meal

CJ Leclere, M Champ, J Boillot, G Guille, G Lecannu, C Molis, F Bornet, M Krempf, J Delort-Laval and JP Galmiche
Institut National de la Recherche Agronomique, Nantes, France.

The aim of the present study was to investigate how guar gum viscosity acts on starch digestion and glucose absorption in humans. Six healthy subjects received a mixed diet composed of 60.4% carbohydrate in the form of maize glucose or pregelatinized starch, to which was added 5.6% low- or high-viscosity guar gums. Meals were ingested or instilled in the duodenum and postprandial insulin and glucose responses were monitored for 3 h. Infusion of meals containing glucose showed that the delay in the diffusion rate to the duodenal mucosa due to bolus viscosity was not significant. Infusion of meals containing starch showed that a decrease in the digestion rate of starch in the upper small intestine accounted for part of the effect of viscosity on glycemic response, whereas the main effect of guar gum was apparently to slow gastric emptying.

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