Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, 14 Medical Drive, #07-02, Singapore, 117599, Singapore,
Eur J Nutr. 2014 Dec;53(8):1719-26. doi: 10.1007/s00394-014-0678-z. Epub 2014 May 10.
White rice is the main staple for the majority in the world. The effects of protein, fat and vegetables on the glycaemic and insulinaemic responses to a white rice-based meal have not been reported. The aim of this study was to determine the effect of co-ingesting a high-protein food (breast chicken), a fat (ground nut oil), a leafy vegetable or all three on the glycaemic and insulinaemic responses of white rice in healthy adults.
This was a randomized crossover trial conducted at the Clinical Nutrition Research Centre in Singapore. Twelve healthy volunteers were given five test meals (white rice alone, white rice with chicken, white rice with oil, white rice with vegetable and white rice with chicken, oil and vegetable) once and the reference food (glucose solution) three times in a random order at 1-week intervals. Capillary blood samples were then drawn serially for 3 h, and glucose and insulin were analysed.
The glycaemic response (GR) to white rice with chicken breast, ground nut oil and vegetable was significantly lower than to white rice alone. The glycaemic index (GI) of pure white rice was 96, whereas combined with chicken breast, ground nut oil and vegetable, it was 50. The addition of oil delayed the peak glucose response and reduced the iAUC, resulting in a GI value of 67. The addition of chicken and vegetable resulted in a GI value of 73 and 82, respectively. The insulinaemic index (II) of the white rice-based meals varied between 54 and 89. Chicken breast in the meal increased the insulinaemic response and decreased the GR. White rice II was lower than the glucose control, which indicated that the former was not as insulinogenic as the latter. White rice with vegetable had the lowest II.
Co-ingesting chicken, oil or vegetable with white rice considerably influences its glycaemic and insulinaemic responses. Co-ingesting white rice with all three components attenuates the GR to a greater degree than when it is eaten with any single one of them, and that this is not at the cost of an increased demand for insulin.
白米饭是世界上大多数人的主要主食。关于蛋白质、脂肪和蔬菜对基于白米饭的膳食的血糖和胰岛素反应的影响尚未有报道。本研究的目的是确定同时摄入高蛋白食物（鸡胸肉）、脂肪（花生油）、叶类蔬菜或三者全部对健康成年人白米饭的血糖和胰岛素反应的影响。
这是在新加坡临床营养研究中心进行的一项随机交叉试验。12 名健康志愿者按 1 周的间隔依次随机接受 5 种测试餐（单独的白米饭、白米饭加鸡肉、白米饭加油、白米饭加蔬菜和白米饭加鸡肉、油和蔬菜）和 1 次参考餐（葡萄糖溶液）。然后连续抽取毛细血管血样 3 小时，并分析血糖和胰岛素。
与单独的白米饭相比，白米饭加鸡胸肉、花生油和蔬菜的血糖反应（GR）明显降低。纯白米饭的血糖指数（GI）为 96，而与鸡胸肉、花生油和蔬菜混合后，GI 为 50。添加油会延迟峰值血糖反应并减少 iAUC，从而使 GI 值达到 67。添加鸡肉和蔬菜后，GI 值分别为 73 和 82。基于白米饭的膳食的胰岛素指数（II）在 54 和 89 之间变化。膳食中的鸡胸肉增加了胰岛素反应并降低了 GR。白米饭 II 低于葡萄糖对照，这表明前者不如后者胰岛素原性。白米饭加蔬菜的 II 最低。
与白米饭同时摄入鸡肉、油或蔬菜会显著影响其血糖和胰岛素反应。与单独摄入任何一种成分相比，同时摄入白米饭和所有三种成分会更大程度地降低 GR，而且这不会增加胰岛素的需求。
