The meals fed to the subject contained 2% refined konjac flour in the form of konjac toast or konjac noodles and were consumed by the test subjects (average intake was 8.6 g konjac flour/day) for 65 days. For each subject 2-h post-prandial blood glucose (PBG), glycosylated hemoglobin (GHB), total cholesterol (TC), high-density lipoprotein cholesterol (HDL-C), low-density lipoprotein cholesterol (LDLC), and triglyceride (TG) were determined before the start of the test food consumption and then at 30 and 60 days after the consumption of test food. Compared to the levels measured before konjac flour-ingestion, there were statistically significant reductions in fasting blood glucose (FBG) levels on days 30 and 65 and in GHB on day 65.