Sun Lijuan, Ranawana Dinesh Viren, Tan Wei Jie Kevin, Quek Yu Chin Rina, Henry Christiani Jeyakumar
Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 117609, Singapore.
Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore 117609, Singapore.
Physiol Behav. 2015 Feb;139:505-10. doi: 10.1016/j.physbeh.2014.12.014. Epub 2014 Dec 4.
Singapore is an island state that is composed of three major ethnic groups, namely Chinese, Malay and Indian. Its inhabitants consume food either using chopsticks (Chinese), fingers (Malay and Indian) or spoon (Chinese, Malay and Indian). Previous work by our group showed that the degree of mastication significantly influenced the glycemic response. The degree of mastication in turn may depend on the eating method as the amount of food taken per mouthful and chewing time differs between eating methods. Eleven healthy volunteers came in on six non-consecutive days to the laboratory and evaluated three methods of eating white rice (spoon, chopsticks and fingers) once and the reference food (glucose solution) three times in a random order. Their glycemic response (GR) was measured for the subsequent 120 min. Mastication parameters were determined using surface electrode electromyography. The GR to white rice eating with chopsticks was significantly lower than spoon. The GI of eating rice with chopsticks was 68 which is significantly lower than eating with spoon (GI=81). However there were no differences between fingers and spoon, and between fingers and chopsticks either in GR 120 min or GI. The inter-individual number of mouthful, number of chews per mouthful, chewing time per mouthful and the total time taken to consume the whole portion of rice were significantly different between spoon and chopsticks groups. Significant correlations between the number of mouthful to take the entire portion of rice and amount of rice per mouthful during mastication and the GR were observed for eating rice with spoon and chopsticks, but not for fingers. The results suggest that individual differences in number of mouthful and amount of rice per mouthful may be two of the causes for inter-individual differences in the GR between spoon and chopsticks. The present study suggests that eating rice with different feeding tools has different chewing times and amount of food taken per mouthful and then alters the GI of the rice.
新加坡是一个由三个主要族群组成的岛国，即华人、马来人和印度人。其居民进食时使用筷子（华人）、手指（马来人和印度人）或勺子（华人、马来人和印度人）。我们团队之前的研究表明，咀嚼程度会显著影响血糖反应。咀嚼程度反过来可能取决于进食方式，因为不同进食方式下每口摄入的食物量和咀嚼时间有所不同。11名健康志愿者在六个非连续的日子来到实验室，以随机顺序对三种吃白米饭的方式（用勺子、筷子和手指）各进行一次评估，并对参考食物（葡萄糖溶液）进行三次评估。在随后的120分钟内测量他们的血糖反应（GR）。使用表面电极肌电图测定咀嚼参数。用筷子吃白米饭时的血糖反应明显低于用勺子吃。用筷子吃米饭的血糖生成指数（GI）为68，明显低于用勺子吃（GI = 81）。然而，无论是在120分钟的血糖反应还是血糖生成指数方面，用手指吃和用勺子吃之间以及用手指吃和用筷子吃之间均无差异。勺子组和筷子组之间，每口进食的次数、每口咀嚼的次数、每口咀嚼的时间以及吃完整份米饭所需的总时间在个体间存在显著差异。在用勺子和筷子吃米饭时，观察到吃完整份米饭的口数、咀嚼时每口米饭的量与血糖反应之间存在显著相关性，但用手指吃时未观察到。结果表明，每口进食的口数和每口米饭量的个体差异可能是勺子进食和筷子进食之间血糖反应个体差异的两个原因。本研究表明，使用不同的进食工具吃米饭会有不同的咀嚼时间和每口摄入的食物量，进而改变米饭的血糖生成指数。
