a Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences , Singapore.
Crit Rev Food Sci Nutr. 2016;56(2):215-36. doi: 10.1080/10408398.2012.717976.
Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major contributor to the glycemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.
大米是全球近一半人口的主要主食和能量来源，因此对营养和健康有重大影响。大米通常被认为是一种高血糖指数（GI）食物，但这取决于品种、成分、加工和伴随因素。由于大米是大米食用人群血糖负荷的主要贡献者，人们越来越担心，由于大量食用大米，胰岛素抵抗的流行率正在上升。因此，必须找到降低大米血糖影响的方法和手段。本综述收集了研究大米和大米产品血糖指数的研究，并对当前的最新技术进行了批判性的概述。还包括一个整理了已发表的大米和大米产品血糖指数值的表格。
