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 in take 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 day safter the consumption of test food.
Compared to the levels measured before konjac flour-ingestion, there were statistically signifi can't reductions in fasting blood glucose (FBG) levels on days 30 and 65 and in GHB on day 65.
Konjac flour appeared to be particularly beneficial to the subjects with higher levels of blood glucose because the extent of konjac flour-associated decreases in FBG and PBG , appearing to be directly proportional to the severity of subjects’ pre-test levels of FBG and PBG.
Doi (1995) studied the effect of konjac glucomannan on blood glucose and cholesterol levels.
Atotal of 21 diabetic subjects were fed with 7.2 g konjac flour daily for 17 days.