GUM ACACIA, CELLULOSE GUM, XANTHAN GUM, and CARRAGEENAN RESEARCH

J Am Coll Nutr. 1993 Apr;12(2):147-54.

Related Articles, Links

The effect of acacia gum and a water-soluble dietary fiber mixture on blood lipids in humans.

Jensen CD, Spiller GA, Gates JE, Miller AF, Whittam JH.

Shaklee Health Sciences Department, Shaklee US, Inc. San Francisco, CA 94111.

Water-soluble dietary fibers (WSDF) are generally thought to lower cholesterol. This study compared the cholesterol-lowering effects of a medium viscosity WSDF mixture (psyllium, pectin, guar gum and locust bean gum) with an equal amount of WSDF from acacia gum, which has a lower viscosity. Hypercholesterolemic males (n = 13) and females (n = 16) were randomly assigned to one of two WSDF treatments provided in a low-calorie powder form for mixing into beverages (< 4 kcal/serving). Subjects were instructed to mix powders into their usual beverages and to consume them three times daily (5 g WSDF/serving) for 4 weeks while consuming their typical fat-modified diets. Exercise and body weights were also held constant. The WSDF mixture yielded a 10% decrease in plasma total cholesterol (from 251 +/- 20 to 225 +/- 19 mg/dL; p < 0.01), and a 14% reduction in low-density lipoprotein cholesterol (from 167 +/- 14 to 144 +/- 14 mg/dL; p < 0.001). No significant changes in plasma high-density lipoprotein cholesterol, very-low-density lipoprotein cholesterol or triglycerides were observed. In contrast, the acacia gum-treated group showed no change in any plasma lipid parameters. The WSDF treatments did not produce significant changes in mean dietary intakes within or between treatment groups. These data support previous findings that a diet rich in select WSDF can be a useful cholesterol-lowering adjunct to a fat-modified diet, but that caution should be exercised in ascribing cholesterol-lowering efficacy to dietary fibers based solely on their WSDF classification. Finally, WSDF viscosity is a potential cholesterol-lowering factor to be explored further.

Publication Types:

· Clinical Trial

· Randomized Controlled Trial

PMID: 8385164 [PubMed - indexed for MEDLINE]

Nutrition. 2005 Mar;21(3):411-8.

Related Articles, Links

Dietary fiber and body weight.

Slavin JL.

Department of Food Science and Nutrition, University of Minnesota, St. Paul, Minnesota, USA. jslavin@umn.edu

OBJECTIVE: This review provides an update of recent studies of dietary fiber and weight and includes a discussion of potential mechanisms of how dietary fiber can aid weight loss and weight maintenance. METHODS: Human studies published on dietary fiber and body weight were reviewed and summarized. Dietary fiber content of popular low-carbohydrate diets were calculated and are presented. RESULTS: Epidemiologic support that dietary fiber intake prevents obesity is strong. Fiber intake is inversely associated with body weight and body fat. In addition, fiber intake is inversely associated with body mass index at all levels of fat intake after adjusting for confounding factors. Results from intervention studies are more mixed, although the addition of dietary fiber generally decreases food intake and, hence, body weight. Many mechanisms have been suggested for how dietary fiber aids in weight management, including promoting satiation, decreasing absorption of macronutrients, and altering secretion of gut hormones. CONCLUSION: The average fiber intake of adults in the United States is less than half recommended levels and is lower still among those who follow currently popular low-carbohydrate diets, such as Atkins and South Beach. Increasing consumption of dietary fiber with fruits, vegetables, whole grains, and legumes across the life cycle is a critical step in stemming the epidemic of obesity found in developed countries. The addition of functional fiber to weight-loss diets should also be considered as a tool to improve success.

PMID: 15797686 [PubMed - in process]

Obes Res. 2004 Nov;12 Suppl 2:124S-9S.

Related Articles, Links

Carbohydrates and increases in obesity: does the type of carbohydrate make a difference?

Wylie-Rosett J, Segal-Isaacson CJ, Segal-Isaacson A.

Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY 10461, USA. jwrosett@aecom.yu.edu

With the prevalence of obesity increasing in the U.S. and elsewhere, the place of carbohydrates in the diet has recently been under closer examination. This has led to the development of methods for analyzing the effects of dietary carbohydrate. Primary among these methods is the glycemic index, a measure of a food's effect on blood glucose levels, which was initially designed as a method for determining suitable carbohydrates for people with diabetes. However, the glycemic index does not address other metabolic issues related to excess sugar consumption. Prominent among these issues is the use of low glycemic index sweeteners, particularly fructose, which is increasingly present in processed food. Fructose is associated with increased adiposity, which may result from its effects on hormones associated with satiety. Other methods of determining "good" carbohydrates have also been developed. The common theme among them is increased nonstarchy vegetables and higher-fiber legumes.

Publication Types:

· Review

· Review, Tutorial

PMID: 15601960 [PubMed - indexed for MEDLINE]