Cholesterol-Lowering Effect of Food Bars Containing Guar Gum in Healthy Women and Men

Abstract

The cholesterol-lowering effect of graham flavored bars containing guar galactomannan fiber (GM) and soy fiber were evaluated in two separate controlled parallel design studies in healthy free-living subjects. In the first study, data is presented from 51 subjects (24 women, baseline TC range 110-283 mg/dl) randomized to one of 3 groups. Subjects consumed 2 bars/day for 6 weeks, providing either 7.8 g GM (16.4 g total dietary fiber or TDF), 10.1 g GM (15.6 g TDF) or no GM (14.2 g TDF from insoluble fiber in the controls). In the second study, 110 subjects (46 women, baseline TC 193-286 mg/dl) were randomized to one of 3 groups. Subjects consumed one bar/day for 4 weeks, then two bars/day for another 4 weeks. Bars provided either 1.7 g GM (6.4 g TDF), 2.8 g GM (6 g TDF), 3.4 g GM (12.8 g TDF), 5.6 g GM (12 g TDF), or no GM (5.8 g TDF) and no GM (11.6 g TDF) for the 2 control groups . The results show a clear correlation between guar GM intake and LDL-C lowering. Decreases in LDL-C from baseline were significantly greater in guar treated subjects than in controls at all but the lowest dose of guar. No differences in HDL-C levels were observed. In addition, no significant changes were observed in total calorie, fat, saturated fat, or cholesterol intakes between guar treated and control subjects, suggesting that the cholesterol-lowering trend was the direct result of guar GM intake rather than changes in these dietary components.