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Science & Evidence

The main ingredient of NuPasta, konjac glucomannan, has been the focus of many research topics in various nutrition and health journals.

http://www.efsa.europa.eu/en/efsajournal/doc/1798.pdf
Published in the 2010 European Food Safety Authority Journal, the Panel on Dietetic Products, Nutrition and Allergies provided the scientific opinion of various health claims related to the consumption of konjac glucomannan. Based on the referenced studies, the results showed glucomannan assisted with the reduction of body weight and maintenance of normal blood cholesterol concentrations.

http://www.efsa.europa.eu/en/efsajournal/doc/1258.pdf
In the 2009 European Food Safety Authority Journal, the Panel on Dietetic Products, Nutrition and Allergies provided the scientific opinion on health claims related to glucomannan and the maintenance of normal blood cholesterol concentrations. While the population size of these studies was relatively small, the consumption of glucomannan consistently reduced total and LDL cholesterol in both hypercholestrolaemic subjects and healthy individuals.

http://ajcn.nutrition.org/content/88/4/1167.full.pdf
A meta-analysis published in the American Journal of Nutrition in 2008. Reviewing 14 different studies based on human clinical trials done over 23 years, 531 subjects with specific attributes (obese, hyperlipidemic, hypertensive, type 2 DM, men, women and children) were given various doses of glucomannan or control placebos. Results suggest glucomannan beneficially affects total cholesterol, LDL cholesterol, triglycerides, body weight and fasting blood glucose.

http://care.diabetesjournals.org/content/23/1/9.full.pdf
A study published in the 2000 American Diabetes Association’s Diabetes Care Journal, researchers selected 11 subjects (median age 55 ± 4) with impaired glucose tolerance, reduced HDL cholesterol, elevated serum triglycerides, and moderate hypertension. The subjects were given biscuits containing 8-13g of glucomannan or placebo wheat bran fibre and complimented by an isoenergetic and metabolically controlled diet. The results showed a high glucomannan diet improved glycemic control, suggesting therapeutic potential in the treatment of insulin resistance syndrome.

http://care.diabetesjournals.org/content/22/6/913.full.pdf
A study published in the 1999 American Diabetes Association’s Diabetes Care Journal, the researchers selected 11 hyperlipidemic and hypertensive type 2 diabetic subjects. The subjects were given biscuits containing glucomannan or placebo wheat bran fibre. The results showed the high glucomannan diet improved glycemic control, blood lipid profile and sBP.

http://ajcn.nutrition.org/content/61/3/585.full.pdf
In this 1995 study published in the American Journal of Nutrition, researchers followed 70 healthy males between the ages of 25 to 65 and supplemented their regular diets with daily supplements of 3.9g glucomannan or placebo capsules. Results showed the glucomannan group had a reduction of Total Cholesterol by 10%, LDL Cholesterol by 7% and triglycerides by 23%.

Science & Evidence

The main ingredient of NuPasta, konjac glucomannan, has been the focus of many research topics in various nutrition and health journals.

http://www.efsa.europa.eu/en/efsajournal/doc/1798.pdf
Published in the 2010 European Food Safety Authority Journal, the Panel on Dietetic Products, Nutrition and Allergies provided the scientific opinion of various health claims related to the consumption of konjac glucomannan. Based on the referenced studies, the results showed glucomannan assisted with the reduction of body weight and maintenance of normal blood cholesterol concentrations.

http://www.efsa.europa.eu/en/efsajournal/doc/1258.pdf
In the 2009 European Food Safety Authority Journal, the Panel on Dietetic Products, Nutrition and Allergies provided the scientific opinion on health claims related to glucomannan and the maintenance of normal blood cholesterol concentrations. While the population size of these studies was relatively small, the consumption of glucomannan consistently reduced total and LDL cholesterol in both hypercholestrolaemic subjects and healthy individuals.

http://ajcn.nutrition.org/content/88/4/1167.full.pdf
A meta-analysis published in the American Journal of Nutrition in 2008. Reviewing 14 different studies based on human clinical trials done over 23 years, 531 subjects with specific attributes (obese, hyperlipidemic, hypertensive, type 2 DM, men, women and children) were given various doses of glucomannan or control placebos. Results suggest glucomannan beneficially affects total cholesterol, LDL cholesterol, triglycerides, body weight and fasting blood glucose.

http://care.diabetesjournals.org/content/23/1/9.full.pdf
A study published in the 2000 American Diabetes Association’s Diabetes Care Journal, researchers selected 11 subjects (median age 55 ± 4) with impaired glucose tolerance, reduced HDL cholesterol, elevated serum triglycerides, and moderate hypertension. The subjects were given biscuits containing 8-13g of glucomannan or placebo wheat bran fibre and complimented by an isoenergetic and metabolically controlled diet. The results showed a high glucomannan diet improved glycemic control, suggesting therapeutic potential in the treatment of insulin resistance syndrome.

http://care.diabetesjournals.org/content/22/6/913.full.pdf
A study published in the 1999 American Diabetes Association’s Diabetes Care Journal, the researchers selected 11 hyperlipidemic and hypertensive type 2 diabetic subjects. The subjects were given biscuits containing glucomannan or placebo wheat bran fibre. The results showed the high glucomannan diet improved glycemic control, blood lipid profile and sBP.

http://ajcn.nutrition.org/content/61/3/585.full.pdf
In this 1995 study published in the American Journal of Nutrition, researchers followed 70 healthy males between the ages of 25 to 65 and supplemented their regular diets with daily supplements of 3.9g glucomannan or placebo capsules. Results showed the glucomannan group had a reduction of Total Cholesterol by 10%, LDL Cholesterol by 7% and triglycerides by 23%.

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