Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Safat, Kuwait.
Nutrition. 2018 Mar;47:43-49. doi: 10.1016/j.nut.2017.09.010. Epub 2017 Oct 12.
White rice is a popular staple food; however, its high glycemic effect makes it an unfavorable choice for people with type 2 diabetes.
We hypothesized that the consumption of parboiled rice (PBR) reduces postprandial blood glucose concentration and appetite similarly to brown rice (BR) in diabetic people compared to white rice (WR). The objectives were to explore the effect of PBR on the pattern of blood glucose concentration and satiety in type 2 diabetic patients compared with healthy individuals.
Subjects were randomly administered 50 g of available carbohydrate from PBR, WR, or BR. Blood glucose and appetite were measured at 0, 15, 30, 45, 60, 90, and 120 min after ingestion of the rice samples.
The postprandial blood glucose responses were significant among the healthy and diabetic subjects after consumption of the three rice samples. On the subjective appetite assessment, the response to the amount of food subjects could consume was significantly lower for healthy subjects after ingestion of PBR only. Despite these differences in rice metabolism between the two study groups, the area under the curve for the blood glucose response was reduced by 35% and 38% after consumption of PBR in diabetic and healthy subjects, respectively. Blood glucose responses to WR and BR however, were not significantly different from each other in either group.
We conclude that PBR is a better alternative to WR or BR for diabetic individuals to control postprandial hyperglycemia.
白米饭是一种受欢迎的主食；然而，其高血糖生成指数使其成为 2 型糖尿病患者的不利选择。
我们假设与白米饭（WR）相比，糙米（BR）同样可以降低食用后糖尿病人的血糖浓度和饥饿感，而蒸谷米（PBR）也是如此。目的是探讨 PBR 对 2 型糖尿病患者与健康个体的血糖浓度和饱腹感模式的影响。
受试者随机摄入 50 克 PBR、WR 或 BR 中的可利用碳水化合物。在摄入米饭样品后的 0、15、30、45、60、90 和 120 分钟测量血糖和饥饿感。
在健康和糖尿病受试者摄入三种米饭样品后，餐后血糖反应存在显著差异。在主观食欲评估中，仅在健康受试者摄入 PBR 后，他们对可食用食物量的反应明显降低。尽管两组研究对象的米饭代谢存在这些差异，但 PBR 分别使糖尿病和健康受试者的血糖反应曲线下面积降低了 35%和 38%。然而，WR 和 BR 的血糖反应在两组中彼此之间没有显著差异。
我们得出结论，PBR 是糖尿病患者控制餐后高血糖的一种比 WR 或 BR 更好的选择。
