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.