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konjac food

Glucomannan is a type of soluble fiber that can be extracted from the tuber of the konjac plant where konjac food  is made of and utilized in a variety of food applications. It is said to improve digestion and bring about a reduction in blood sugar levels. It is also possible that the symptoms of diabetes will improve. On the other hand, there are no studies that look at the toxicity of glucomannan over the long term.

Glucomannan and Konjac Food

The konjac glucomannan information in the EFSA Comprehensive Database is compiled from a variety of sources. It consists of a list of products as well as a system for classifying them. Appendix B is where the database's nomenclature can be found presented for your perusal.

The European Food Safety Authority has given its stamp of approval to glucomannan for use as a food additive. The level of glucomannan in the diet that does not appear to have any adverse effects is 2.5%. There was no discernible difference between the consumption rate of konjac glucomannan and the no-observed-effect.

In addition, the EFSA Comprehensive Database contains information on food supplements for infants, as well as fruit nectars, vegetable nectars, solid supplements, and forms similar to syrup. It employs the FoodEx classification system developed by the EFSA. The consumption rates have been estimated for each group of foods. To determine an individual's exposure level, we multiply the ingredient's concentration by the quantity of food eaten per kilogram of body weight. This gives us an estimate of the individual's overall risk.

Between the years 2012 and 2017, the Mintel database featured a total of 250 different products like konjac noodles. There have been reports of the additive being present in certain beverages. The Food and Health Organization of the United Nations has recognized konjac as a beneficial naturally occurring food for one's health.

The toxicity of konjac has been the subject of investigation in a number of different studies that have been conducted on animals. In 1992, Burger and colleagues investigated the effects of konjac on the absorption of dietary protein, liver function, and the aging of cells. They discovered that the effect had a markedly diminished impact on the amount of protein absorbed.

Why choose Hethstia konjac food?

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