REDUCTION IN GLUCOSE LEVELS

DIABETES TREATMENT WITH PECTIN

Over the past few decades pectin has been considered to have an antidiabetic effect, to control blood plasma glucose levels and can be used to treat diabetes mellitus.
Scientists from the USA have found that long-term intake of 20 g of pectin (for 4 weeks) significantly slows down the rate of gastric emptying and absorption of nutrients (including carbohydrates). As a result, sugar enters the bloodstream slowly and is better utilized by muscle and adipose tissue cells. Experiments on rats showed similar results. The experimental subjects showed an improvement in glucose utilization by cells and a decrease in blood sugar. A pronounced anti-diabetic effect was observed throughout the study.
The study, conducted by Drs. Perla M. Miranda and David L. Horwitz and published in Annals of Internal Medicine, shows that patients with insulin-resistant diabetes who received a high-fiber diet had significantly lower average serum glucagon levels than those who consumed a low-fiber diet. The report states, "These data suggest that significant changes in fiber content in the diabetic diet may result in marked changes in diabetes control and that increasing dietary fiber may be a useful means of reducing plasma glucose levels in some diabetic patients."


In addition to studies showing that pectin can maintain healthy cholesterol levels and reduce the risk of cardiovascular diseases, studies show that pectin can also help maintain healthy blood glucose and insulin levels.

According to an American study published in the American Journal of Clinical Nutrition in 1988, apple pectin showed promising results in improving glucose control after pectin supplementation. In the study, the diets of 12 patients with type 2 diabetes were supplemented with 20 g of apple pectin a day.

The study showed that pectin supplementation improved glucose tolerance, as measured by three-hour incremental changes in glucose after a test meal, by 19.8%.


Thus, pectin can be used to prevent and improve the course of type II diabetes, an extremely common and dangerous (due to the development of complications) pathology.

A 1977 study published in Annals of Internal Medicine by researchers at the Medical Research Council of the Gastroenterology Department in London, England, compared the effects of pectin and guar gum on glucose levels after meals in four healthy volunteers. The results showed that both substances lead to significant reductions in glucose levels.
In 2010, the European Food Safety Authority (EFSA) endorsed the public health claim that "The consumption of pectins helps reduce the increase in blood glucose levels after a meal." Researchers believe that the positive effect of pectin on glucose levels after meals is mainly due to its ability to reduce the rate of gastric emptying, which, in turn, slows the release of glucose into the bloodstream. Pectin can also increase the thickness of the intestinal mucous layer, which directly reduces glucose absorption in the intestine.
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