A L Jang1, S K Hwang, D U Kim. 1. 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: skhwang@pusan.ac.kr.
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<0.001). It also had significant difference in change of diastolic blood pressure (DBP) over time between guar gum and placebo groups (F=2.49, p=0.027). CONCLUSION: This findings show that guar gum could be effective on postprandial drops in blood pressure in older female adults.
RCT Entities:
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<0.001). It also had significant difference in change of diastolic blood pressure (DBP) over time between guar gum and placebo groups (F=2.49, p=0.027). CONCLUSION: This findings show that guar gum could be effective on postprandial drops in blood pressure in older female adults.
Authors: J Jordan; J R Shannon; B K Black; Y Ali; M Farley; F Costa; A Diedrich; R M Robertson; I Biaggioni; D Robertson Journal: Circulation Date: 2000-02-08 Impact factor: 29.690
Authors: Deirdre O'Donovan; Christine Feinle-Bisset; Chilton Chong; Alexander Cameron; Anne Tonkin; Judith Wishart; Michael Horowitz; Karen Louise Jones Journal: J Gerontol A Biol Sci Med Sci Date: 2005-07 Impact factor: 6.053