Hsu Tzu-Fang, Kise Mitsuo, Wang Ming-Fu, Ito Yukihiko, Yang Mei-Due, Aoto Hiromichi, Yoshihara Rie, Yokoyama Jyunichi, Kunii Daisuke, Yamamoto Shigeru
Institute of Health Biosciences, The University of Tokushima, Tokushima, Japan.
J Nutr Sci Vitaminol (Tokyo). 2008 Apr;54(2):163-8. doi: 10.3177/jnsv.54.163.
White rice (WR) is made by polishing brown rice (BR) and has lost various nutrients; however, most people prefer it to BR, maybe because of the hardness of BR. Pre-germinated brown rice (PGBR) improves the problem of BR. It is made by soaking BR kernels in water to germinate and becomes softer than BR. In this study we compared the effects of WR and PGBR on blood glucose and lipid concentrations in the impaired fasting glucose (IFG) or type 2 diabetes patients. Six men and 5 women with impaired fasting glucose (IFG) or type 2 diabetes were randomly allocated to 6 wk on WR or PGBR diet separated by a 2 wk washout interval in a crossover design. Each subject was instructed to consume 3 packs of cooked WR or PGBR (180 g/pack) daily in each intervention phase. Blood samples were collected 4 times (in study weeks 0, 6, 8 and 14) for biochemical examination. Blood concentrations of fasting blood glucose, fructosamine, serum total cholesterol and triacylglycerol levels were favorably improved on the PGBR diet (p<0.01), but not on the WR diet. The present results suggest that diets including PGBR may be useful to control blood glucose level.
白米（WR）是通过打磨糙米（BR）制成的，损失了多种营养成分；然而，大多数人更喜欢白米而非糙米，这可能是因为糙米质地较硬。预发芽糙米（PGBR）改善了糙米的这一问题。它是通过将糙米颗粒浸泡在水中使其发芽制成的，比糙米更软。在本研究中，我们比较了白米和预发芽糙米对空腹血糖受损（IFG）或2型糖尿病患者血糖和血脂浓度的影响。6名男性和5名女性空腹血糖受损（IFG）或患有2型糖尿病，在交叉设计中，他们被随机分配到接受为期6周的白米或预发芽糙米饮食，中间间隔2周的洗脱期。在每个干预阶段，指导每位受试者每天食用3包煮熟的白米或预发芽糙米（每包180克）。在研究的第0、6、8和14周采集4次血样进行生化检查。预发芽糙米饮食可使空腹血糖、果糖胺、血清总胆固醇和三酰甘油水平的血浓度得到显著改善（p<0.01），但白米饮食则无此效果。目前的结果表明，包含预发芽糙米的饮食可能有助于控制血糖水平。
