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© 1981 Medical Council on Alcohol

research-article

Use of Guar Gum to Prevent Alcohol Induced Reactive Hypoglycaemia

A preliminary study

JACKI TREDGER, BSc, SRD.1, J WRIGHT, MB, BS, MSc, MRCP, MRCPath.1,2 and V MARKS, MA, DM, MRCP, FRCPath.1,2

1Department of Biochemistry, University of Surrey Guildford
2Department of Clinical Biochemistry and Medicine, St Luke's Hospital Guildford

On two separate occasions six young healthy subjects consumed the equivalent of three double measures of gin and tonic (providing 50g alcohol) and eight small cheese scones, which on one occasion contained, 14.5g of guar gum. The mean blood alcohol level tended to be higher after the gin and tonic taken with the guar scones. In two subjects this was associated with behavious indicative of more severe intoxication than after gin and tonic and plain scones but in these two subjects the cocktail and plain scones provoked a hypoglycaemic response which did not occur after cocktail and guar scones.

The data suggest that guar gum supplemented scones would be of dubious value as a ‘pre-drink nibble’ as they migh accentuate the immediate behavioural changes associated with the consumption of alcohol. They might well be of use, however, in individuals who suffer from reactive hypoglycaemia after drinking alcohol.


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