Drug – bio-affecting and body treating compositions – Designated organic active ingredient containing – Carbohydrate doai
Patent
1989-02-28
1992-06-30
Griffin, Ronald W.
Drug, bio-affecting and body treating compositions
Designated organic active ingredient containing
Carbohydrate doai
426804, 426805, 424439, 514866, 514909, 514911, 536112, 536114, A23L 1305, A23L 1308, A61K 31715
Patent
active
051263327
DESCRIPTION:
BRIEF SUMMARY
TECHNICAL FIELD
The present invention relates to food compositions. Food compositions of the invention are useful as food for the prevention of overeating. Moreover, the present compositions are useful as food for preventing rapid increase in blood glucose level in patients with glucose intolerance such as patients with diabetes mellitus.
BACKGROUND OF ART
With increase in obesity patients in recent years, obesity has become a serious problem for public health. As onset of obesity is due to excess in calorie intake in most cases, the most effective means for treating or preventing obesity is decrease in calorie intake.
Patients will complain of strong feeling of hunger when calorie intake is decreased, and alleviation of the feeling is considered to be a top-priority problem.
It has long been known that mechanical extension of the stomach inhibits appetite. In this respect, there are employed the balloon method in which a balloon is detained inside the stomach or the stapler method in which a greater part of the stomach is obstructed to much reduce volume of the stomach so that intake of even a small amount of food exerts stimulation of mechanically extending the stomach.
However, these methods are not desirable in that they are a permanent treatment requiring surgical operation and are possibly associated with side reactions.
There are also commercialized a large number of foods containing a viscous dietary fiber for the therapy of obesity. They are not satisfactory in controlling appetite because of their shorter retention time in the stomach. In addition, although retention time in the stomach can be prolonged as the viscosity increases, highly viscous dietary fiber solution was difficult to receive and was also problematic in taste.
Diabetes mellitus is treated by reduction of diet. The disease is broadly divided into insulin-dependent diabetes (lean type) and insulin-independent diabetes (fat type), in both of which marked reduction of glucose tolerance in patients causes rapid rise in blood glucose level if ordinary food is taken in an ordinary manner thereby developing symptom of hyperglycemia. The hyperglycemia will eventually induce concurrent diseases such as retinitis, nephropathy and disturbance of consciousness. Diabetic patients, especially insulin-dependent diabetic patients, therefore, are treated in such a way that required calorie is given in divided doses in order to prevent rapid rise of blood glucose level. This is troublesome to both the patient and his family.
Dietary fiber is used as food material for patients with glucose intolerance with an attempt to delay absorption of saccharide. Since delivery fiber must be given in a large amount for such a purpose, it is difficult to receive it.
Moreover, intake of a large amount of a dietary fiber inhibits intestinal absorption of nutrients to cause malnutrition of the patient.
BRIEF DESCRIPTION OF THE DRAWINGS
FIG. 1 is a graph of the viscosity associated with a change in temperature and pH in precooked corn potage soup.
FIG. 2 is a graph of the viscosity associated with a change in temperature and pH in a carrageenan/sodium caseinate food composition.
FIG. 3 is a graph of the viscosity associated with a change in temperature and pH in a guar gum/sodium caseinate composition.
FIG. 4 is a graph of the viscosity characteristics of a solution after the addition of sodium caseinate.
FIG. 5 is a block chart for three samples of the percent of glucose remaining in an artificial stomach.
FIG. 6 is a graph of the migration rate of glucose into artificial gastric juice at two time intervals.
FIG. 7(a) and 7(b) are graphs of blood glucose levels for two food preparations in two subjects.
FIG. 8(a) and 8(b) are block charts of the percent of glucose remaining in the stomach for three samples after two time intervals.
DISCLOSURE OF THE INVENTION
It is an object of the present invention to provide food compositions for the prevention of overeating which exert a very long retention in the stomach, are excellent in taste acceptability, and cont
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Aoki Toru
Ohta Atsutane
Griffin Ronald W.
Terumo Kabushiki Kaisha
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