The daily consumption of konjac glucomannan (at aquantity of 7.2 g konjac flour ) for 17 days significantly lowered mean fasting serum glucose when observed till 90 days.
Also mean serum cholesterol levels decreased significantly for the first 38 days and then gradually in creased.
However, trigly ceride and HDL-cholesterol levels were reported not to have been affected.
Ebihara et al.(1981) also studied the effect of konjac glucomannan on plasma glucose and insulin levels.
Seven young Japanese men with age 22–32 years having 110 6% of ideal Japanese body weight and were given with a 500 ml solution containing 80 g glucose (controls) or a similar solution, containing 80 g glucose and 5 g konjac flour.