Nisanka T U, Ekanayake S
Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayawardenepura, Sri Lanka.
Ceylon Med J. 2016 Dec 30(61):159-162. doi: 10.4038/cmj.v61i4.8381.
Glycaemic index (GI) of different varieties of rice (Oryza sativa L.) commonly consumed in Sri Lanka are not widely studied even though it is the staple food.
To determine the proximate compositions and the GI of three different rice meals, namely Bg 360 Samba (raw), Basmati At 405 (raw) and parboiled Nadu Bg 352.
The study was a randomised cross over study using healthy volunteers (n=11). GI was determined as the ratio between the incremental areas under curve obtained for the test food and the standard glucose (WHO/FAO method). Proximate compositions were determined by standard methods.
The GI value so obtained were, 66±8 (medium GI) for Bg 360 Samba, 73±7 (high GI) for Basmati At 405 and 40±4 (low GI) for Nadu Bg 352. Parboiled variety had a significantly low GI and the lowest peak glucose concentration. Significant differences were observed in insoluble dietary fibre (IDF), total dietary fibre (TDF) and moisture contents of the rice varieties. Non significant negative correlations between IDF (r = -0.94, p = >0.05, n = 3) and TDF (r = - 0.90, p = >0.05, n = 3) and GI of the rice varieties were observed.
Parboiled Nadu Bg 352 and Bg 360 Samba (raw) are of nutritional significance to individuals seeking to control the energy intake and glycaemic response.
尽管大米是斯里兰卡的主食，但对该国常见的不同水稻品种（稻）的血糖生成指数（GI）尚未进行广泛研究。
测定三种不同米饭餐（即Bg 360桑巴米（生）、印度香米At 405（生）和蒸煮过的纳杜Bg 352）的近似成分和血糖生成指数。
该研究是一项随机交叉研究，使用了健康志愿者（n = 11）。血糖生成指数通过测试食物和标准葡萄糖的曲线下增量面积之比来确定（WHO/FAO方法）。近似成分通过标准方法测定。
由此获得的血糖生成指数值分别为：Bg 360桑巴米为66±8（中等血糖生成指数），印度香米At 405为73±7（高血糖生成指数），纳杜Bg 352为40±4（低血糖生成指数）。蒸煮过的品种血糖生成指数显著较低，且峰值血糖浓度最低。在水稻品种的不溶性膳食纤维（IDF）、总膳食纤维（TDF）和水分含量方面观察到显著差异。观察到水稻品种的IDF（r = -0.94，p =>0.05，n = 3）和TDF（r = - 0.90，p =>0.05，n = 3）与血糖生成指数之间存在非显著负相关。
蒸煮过的纳杜Bg 352和Bg 360桑巴米（生）对寻求控制能量摄入和血糖反应的个体具有营养意义。
