Shobana Shanmugam, Lakshmipriya Nagarajan, Bai Mookambika Ramya, Gayathri Rajagopal, Ruchi Vaidya, Sudha Vasudevan, Malleshi Nagappa G, Krishnaswamy Kamala, Henry C-J K, Anjana Ranjit Mohan, Unnikrishnan Ranjit, Mohan Viswanathan
Madras Diabetes Research Foundation, Dr. Mohan's Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable diseases, Gopalapuram, Chennai, India. Email:
Madras Diabetes Research Foundation, Dr. Mohan's Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable diseases, Gopalapuram, Chennai, India.
Asia Pac J Clin Nutr. 2017;26(5):829-836. doi: 10.6133/apjcn.112016.08.
To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice.
We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice variety. Brown rice (BR), under milled rice (UMR) and white rice (WR) with 2.3% and 9.7% degree of polishing (DOP), respectively, were prepared and evaluated for the glycemic properties. Incremental Area Under the Curves (IAUC) were estimated for both glycemic index (GI) in 12 healthy participants (6 men, 6 women) and 24 hr glycemic response studies in 13 overweight participants (5 men, 8 women) using continuous glucose monitoring (CGM) system with ≈2000 kcal/day rice diets. Differences in pre and post meal insulin (Δ) were assessed.
The GI of WR (GI=79.6) and UMR (GI=73) were significantly higher than BR (GI=57.6) (p<0.01). Similar results were obtained for 24 hr glycemic responses [IAUC: WR=58.4, UMR=55.5, BR=34.7 mg*5 min/dL, respectively]. The Δ Insulin responses were lower with BR meals compared with UMR and WR (p=0.025; p=0.003).
Both UMR and WR had a high GI while BR had a medium GI. This could have influenced the 24 h glycaemic and insulinemic responses of BR which had the lowest responses as compared with UMR and WR, and the latter two had similar higher responses. Thus any degree of polishing leads to higher glycaemic responses.
评估抛光对印度半熟糙米血糖特性的影响。
我们评估了不同程度的抛光对印度籼稻品种巴帕特拉（BPT - 5204）半熟糙米的血糖和胰岛素反应的影响。分别制备了抛光度为2.3%的糙米（BR）、糙米粉（UMR）和抛光度为9.7%的白米（WR），并对其血糖特性进行评估。使用连续血糖监测（CGM）系统，在12名健康参与者（6名男性，6名女性）中估计血糖指数（GI）的曲线下增量面积（IAUC），并在13名超重参与者（5名男性，8名女性）中进行24小时血糖反应研究，饮食中大米的热量约为2000千卡/天。评估餐前和餐后胰岛素的差异（Δ）。
白米（GI = 79.6）和糙米粉（GI = 73）的GI显著高于糙米（GI = 57.6）（p < 0.01）。24小时血糖反应也得到了类似的结果[IAUC：白米 = 58.4，糙米粉 = 55.5，糙米 = 34.7毫克·5分钟/分升]。与糙米粉和白米相比，糙米餐的胰岛素反应差异（Δ）较低（p = 0.025；p = 0.003）。
糙米粉和白米的GI较高，而糙米的GI为中等。这可能影响了糙米的24小时血糖和胰岛素反应，与糙米粉和白米相比，糙米的反应最低，而后两者的反应较高且相似。因此，任何程度的抛光都会导致更高的血糖反应。
