Guar Bread And Satiety: Effects Of An Acceptable New Product In Overweight Diabetic Patients And Normal Subjects

Summary

One group of nine healthy subjects and another group of 12 diabetic patientsrecorded their feelings of satiety following a single meal of control or guar bread,each group being studied-on separate occasions. Following an overnight fast, allsubjects recorded their pre-and postprandial feelings of satiety on a linear ratingscale. Both groups found the 10 and 15 per cent guar breads to be significantlymore satiating than isoenergetic controls. When the diabetics were divided intotwo groups according to body weight (expressed as a percentage of ideal bodyweight) the mean group satiety scores due to guar bread alone were significantly higher in the ‘lean’ group compared to the obese group. In an acceptabilitystudy, the diabetic group responded favourably to guar bread, recording similarhedonic scores for both control and test breads. The satiating effect of guar bread could assist obese individuals, both diabetic and non-diabetic, to achievenormal body weight.