Jung Sohee, Lu YuJing, Oh Minha, Kwon Young Hye, Han Sung Nim
Department of Food and Nutrition, Seoul National University, Seoul 08826, Korea.
Research Institute of Human Ecology, Seoul National University, Seoul 08826, Korea.
Nutr Res Pract. 2025 Jun;19(3):361-374. doi: 10.4162/nrp.2025.19.3.361. Epub 2025 Apr 15.
BACKGROUND/OBJECTIVES: An adequate postprandial glycemic response (PPGR) is crucial for glycemic control in diabetes. However, predicting glycemic responses to mixed meals is challenging, as they are influenced by various nutritional factors. Moreover, despite the increasing demand for convenience foods, the validation of their impact on the PPGR remains insufficient. Therefore, we investigated the impact of consuming cooked rice, a ready meal developed for persons with diabetes, on the PPGR.
SUBJECTS/METHODS: Twenty-seven healthy adults participated in this study, and they consumed 6 test products over a 10-h fasting or non-fasting state. The test products included one type of regular cooked rice (OTOKI Cooked Rice & Curry Sauce [Curry-R]) and 5 types of cooked rice developed for persons with diabetes (Cooked Rice & Curry Sauce [Curry-D], Spicy Sauce with Pork [Spicy pork-D], Bulgogi [Bulgogi-D], Soybean Paste Sauce [Soybean-D], and Jjajang Sauce [Jjajang-D]). Blood glucose levels were measured for 2 h after test-product consumption using a continuous glucose monitoring device. Incremental area under the curve (iAUC), Peak, total AUC (tAUC), and glycemic load (GL) values were calculated to determine the PPGR.
In the fasting state, Spicy pork-D, Bulgogi-D, and Soybean-D significantly reduced the iAUC and GL, with Spicy pork-D and Soybean-D also lowering Peak compared with Curry-R. In the non-fasting state, Spicy pork-D, Bulgogi-D, Soybean-D, and Jjajang-D yielded significantly lower tAUC and Peak values.
Cooked rice products developed for persons with diabetes potentially reduce the PPGR in healthy individuals under both fasting and non-fasting states. Nutritional adjustments, such as modifications of protein, fat, dietary fiber, and sugar content in convenience foods, can moderate the PPGR.
背景/目的：餐后血糖反应（PPGR）适当对于糖尿病患者的血糖控制至关重要。然而，预测混合餐食的血糖反应具有挑战性，因为它们受多种营养因素影响。此外，尽管对方便食品的需求不断增加，但对其对PPGR影响的验证仍然不足。因此，我们研究了食用一种为糖尿病患者开发的即食米饭对PPGR的影响。
受试者/方法：27名健康成年人参与了本研究，他们在禁食或非禁食状态下食用了6种测试产品。测试产品包括一种普通米饭（OTOKI米饭和咖喱酱[咖喱-R]）和5种为糖尿病患者开发的米饭（米饭和咖喱酱[咖喱-D]、辣味猪肉酱[辣味猪肉-D]、韩式烤肉[韩式烤肉-D]、大酱汤[大酱-D]和炸酱面[炸酱-D]）。使用连续血糖监测设备在食用测试产品后2小时测量血糖水平。计算曲线下增量面积（iAUC）、峰值、总AUC（tAUC）和血糖负荷（GL）值以确定PPGR。
在禁食状态下，辣味猪肉-D、韩式烤肉-D和大酱-D显著降低了iAUC和GL，与咖喱-R相比，辣味猪肉-D和大酱-D还降低了峰值。在非禁食状态下，辣味猪肉-D、韩式烤肉-D、大酱-D和炸酱-D产生的tAUC和峰值显著更低。
为糖尿病患者开发的米饭产品在禁食和非禁食状态下都有可能降低健康个体的PPGR。方便食品中蛋白质、脂肪、膳食纤维和糖含量的营养调整可以调节PPGR。
