White mulberry supplementation as adjuvant treatment of obesity.

Body weight is controlled by our genes and managed by a neuro-hormonal system, in particular by insulin and glucagon. The meristematic extract of Japanese white mulberry blocks the alpha-glucosidase and then the intestinal hydrolysis of polysaccharides, thereby reducing the glycaemic index of carbohydrates. The target of our research was to evaluate the adjuvant slimming effect of the extract of white Japanese mulberry in the dietetic treatment of some patients who are obese or overweight. 46 overweight people were enrolled and divided into two subgroups: the subjects of both subgroups were given an identical balanced diet of 1300 kcal: subjects of the subgroup alpha received 2400 mg of white Japanese mulberry extract, the subgroup b subjects receive placebo. Each subgroup was followed-up every 30 days at 30, 60 and 90 days of treatment. Both in the periodic inspections and in the final inspection measurements of body weight and waist circumference in all the subjects and thigh circumference in women only were repeated. All subjects repeated blood tests. In the subgroup alpha, weight loss was about 9 kg in 3 months, equal to approximately 10 percent of the initial weight, significantly higher than subgroup beta (P<0.0001); moreover, the plasma insulin and glucose curves of the volunteers in this subgroup at the end of the trial were lower than those performed at the time of enrolment. In the 20 women of the beta subgroup treated with only low-calorie diet and with placebo, weight reduction was globally of 3.2 kg, approximately equal to 3 percent of the initial weight; moreover, the blood glucose curves and the insulin curves showed a slight decline compared to baseline, but not so significantly as was the case for group alpha. Waist circumference and thigh circumference (in women) decreased in all participants, obviously more evidently in subjects who lost more kg. The extract of white Japanese mulberry may represent a reliable adjuvant therapy in the dietetic treatment of some patients who are obese or overweight.

Soluble and insoluble dietary fibre in diabetic diets.

The possibility of modulating postprandial metabolic responses in diabetics by an increase in the amount of soluble fibre rather than by the use of the high amounts of total dietary fibre (DF), so far strongly advocated, was investigated. Soluble and insoluble DF components of common foodstuffs were analysed and the data utilized to formulate three different meals with similar quantities of available carbohydrate, protein and fat and differing only in the quantity and quality of DF: low fibre (LF), high soluble fibre (HSF) and high insoluble fibre (HIF). Ten NIDDM patients in good metabolic control received each test meal in randomized order at 2-week intervals. The postprandial blood glucose and serum insulin responses to the LF and HIF test meals were similar. The HSF meal produced significantly lower glucose (P less than 0.001) and insulin (P less than 0.05) responses, compared to either LF or HIF meals. Such results may be of relevance in the formulation of diabetic diets in order to prevent an excess of insoluble fibre, so improving patients' compliance. Fruits and vegetables may be used advantageously to increase quantities of soluble fibre, limiting excesses of legumes or guar additives.

Food fiber choices for diabetic diets.

The use of dietary fiber (DF) in the diet of diabetics, although recommended, is often prevented by a limited tolerance and/or by the high cost and unpalatability of fiber supplements. Knowing that only or mainly the water soluble fraction of DF is effective in modulating postprandial hyperglycemia, the DF content (soluble, insoluble, and total) of a variety of common foodstuffs was determined. Such data were then utilized in the formulation of two complete meals, isocaloric and isoglucidic, characterized by a high-soluble, low-soluble, and total fiber content. The meals were administered to 13 NIDDM patients in good metabolic control. The data confirmed a significant reduction (p less than 0.001) of postprandial hyperglycemia and a moderate less significant reduction of insulinemia after the high fiber meal.