Doi(1995) studied the effect of konjac glucomannanon blood glucose and cholesterol levels.
A total of 21 diabetic subjects were fed with 7.2 g konjac flour daily for 17 days.
The daily consumption of konjac glucomannan (at aquantity of 7.2g konjac flour) for 17 days significantly lowered mean
fasting serum glucose when observed till 90 days.
Alsomean serum cholesterollevelsdecreasedsignificantlyforthe first38
daysandthengraduallyincreased.However,triglycerideand
HDL-cholesterollevelswerereportednottohavebeen
affected.