J Nutr Health Aging
THE JOURNAL OF NUTRITION, HEALTH & AGING©
EFFECTS OF GUAR GUM INGESTION ON POSTPRANDIAL BLOOD PRESSURE IN OLDER ADULTS A.L. JANG1, S.K. HWANG2, D.U. KIM3 1. Assistant Professor, College of Health Sciences, Youngsan University, Yangsan, Korea; 2. Associate Professor, College of Nursing, Pusan National University, Yangsan, Korea; 3. Assistant Professor, School of Medicine, Pusan National University, Yangsan, Korea. Corresponding author: Sun-Kyung Hwang, Associate Professor, College of Nursing, Pusan National University, 49, Busandaehak-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do, Korea, 626-870, Tel: +82-51-510-8340, Fax: +82-51-510-8308, E-mail: [email protected]
Abstract: Objectives: The aim of this study was to investigate the effects of guar gum on postprandial blood pressure in older people. Design: A randomized, double-blind, placebo-controlled, cross-over design. Setting: Community senior centers in B city, South Korea. Participants: Twenty-two older female adults aged 67 to 88 with postprandial hypotension. Intervention: The participants were randomly assigned to guar gum (semi-fluid food with 9 gram) or placebo intervention during the first treatment phase. After a washout period of 1 week, the two interventions were switched to the other in the second treatment phase. Measurements: Blood pressure was measured during both phases before having a meal and every 15 minutes during 120 minutes after a meal with automated sphygmomanometer. Results: Change in systolic blood pressure (SBP) over time was significantly different between guar gum and placebo groups (F=4.07, p=0.001). Compared with placebo group, guar gum group had significantly low prevalence of postprandial hypotension (PPH) (guar gum group=18.2% vs. placebo group=72.7%; χ2=13.20, p.05. To investigate the effect of experimental intervention, the serial measurements of blood pressure after a meal over time between the experimental and control groups were analyzed by
Comorbid disease*
24.6±3.4
BMI=body mass index; *Multiple response
Mean±SD of systolic blood pressure (mmHg) before meal in the guar gum and placebo group were 126.6±12.6, and 3
J Nutr Health Aging
ASSESSMENT OF ENERGY INTAKE IN WOMEN WITH CHRONIC OBSTRUCTIVE PULMONARY DISEASE group effect between the experimental and the control groups (F=2.00, p=0.165). At 45, 60, and 75 minutes, DBP was significantly lower than at baseline in the control group, but no significant changes were noted in DBP in the experimental group during the 120 minutes following the meal compared with baseline (Table 2, Figure 2-B).
128.8±10.5, respectively (t=-0.62, p=0.536). It also was found that diastolic blood pressure was homogeneous at baseline (t=0.30, p=0.765). Effects of guar gum on systolic blood pressure (SBP) Repeated-measures ANOVA of systolic blood pressure measurements during the 120 minutes after the meal showed significant effects of time (F=21.30, p
THE JOURNAL OF NUTRITION, HEALTH & AGING©
EFFECTS OF GUAR GUM INGESTION ON POSTPRANDIAL BLOOD PRESSURE IN OLDER ADULTS A.L. JANG1, S.K. HWANG2, D.U. KIM3 1. Assistant Professor, College of Health Sciences, Youngsan University, Yangsan, Korea; 2. Associate Professor, College of Nursing, Pusan National University, Yangsan, Korea; 3. Assistant Professor, School of Medicine, Pusan National University, Yangsan, Korea. Corresponding author: Sun-Kyung Hwang, Associate Professor, College of Nursing, Pusan National University, 49, Busandaehak-ro, Mulgeum-eup, Yangsan-si, Gyeongsangnam-do, Korea, 626-870, Tel: +82-51-510-8340, Fax: +82-51-510-8308, E-mail: [email protected]
Abstract: Objectives: The aim of this study was to investigate the effects of guar gum on postprandial blood pressure in older people. Design: A randomized, double-blind, placebo-controlled, cross-over design. Setting: Community senior centers in B city, South Korea. Participants: Twenty-two older female adults aged 67 to 88 with postprandial hypotension. Intervention: The participants were randomly assigned to guar gum (semi-fluid food with 9 gram) or placebo intervention during the first treatment phase. After a washout period of 1 week, the two interventions were switched to the other in the second treatment phase. Measurements: Blood pressure was measured during both phases before having a meal and every 15 minutes during 120 minutes after a meal with automated sphygmomanometer. Results: Change in systolic blood pressure (SBP) over time was significantly different between guar gum and placebo groups (F=4.07, p=0.001). Compared with placebo group, guar gum group had significantly low prevalence of postprandial hypotension (PPH) (guar gum group=18.2% vs. placebo group=72.7%; χ2=13.20, p.05. To investigate the effect of experimental intervention, the serial measurements of blood pressure after a meal over time between the experimental and control groups were analyzed by
Comorbid disease*
24.6±3.4
BMI=body mass index; *Multiple response
Mean±SD of systolic blood pressure (mmHg) before meal in the guar gum and placebo group were 126.6±12.6, and 3
J Nutr Health Aging
ASSESSMENT OF ENERGY INTAKE IN WOMEN WITH CHRONIC OBSTRUCTIVE PULMONARY DISEASE group effect between the experimental and the control groups (F=2.00, p=0.165). At 45, 60, and 75 minutes, DBP was significantly lower than at baseline in the control group, but no significant changes were noted in DBP in the experimental group during the 120 minutes following the meal compared with baseline (Table 2, Figure 2-B).
128.8±10.5, respectively (t=-0.62, p=0.536). It also was found that diastolic blood pressure was homogeneous at baseline (t=0.30, p=0.765). Effects of guar gum on systolic blood pressure (SBP) Repeated-measures ANOVA of systolic blood pressure measurements during the 120 minutes after the meal showed significant effects of time (F=21.30, p
