title: Effect of guar crispbread with cereal products and leguminous seeds on blood glucose concentrations of diabetics.
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.
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D002482:Cellulose / Q000008:administration & dosage*; D003920:Diabetes Mellitus / Q000097:blood*; D003927:Diet, Diabetic; D004043:Dietary Fiber / Q000008:administration & dosage*; D002523:Edible Grain; D007887:Fabaceae; D005260:Female; D006801:Humans; D008297:Male; D008875:Middle Aged; D010946:Plants, Medicinal; D012639:Seeds
chemical_list: D001786:Blood Glucose; D004043:Dietary Fiber; D002482:Cellulose