Alkandari Sara, Zafar Tasleem A, Al-Sabah Suleiman, Abu Farha Mohammed, Abubaker Jehad, Al-Mulla Fahd
Ahmadi Hospital, Kuwait Oil Company (KOC), Al-Ahmadi 61008, Kuwait.
Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Shadadiya 12037, Kuwait.
Foods. 2025 May 27;14(11):1905. doi: 10.3390/foods14111905.
Type 2 diabetes mellitus (T2DM) represents a significant global health burden, especially in populations where rice constitutes a dietary staple. Parboiled rice (PBR), known for its lower glycemic index compared to conventional white rice (WR), may offer benefits in managing postprandial hyperglycemia. Nevertheless, the impact of PBR consumption on insulin sensitivity, β-cell function, and incretin hormone responses remains poorly understood.
This randomized crossover pilot study aimed to assess and compare the acute effects of PBR and WR intake on postprandial glucose regulation, insulin sensitivity, β-cell functionality, and glucagon-like peptide-1 (GLP-1) responses in healthy subjects and individuals with T2DM. A total of 20 participants were recruited and evenly allocated into healthy ( = 10) and T2DM ( = 10) groups. Following the ingestion of either PBR or WR, blood samples were collected at fasting and various postprandial intervals to determine glucose, insulin, and GLP-1 levels. Insulin sensitivity and β-cell function were evaluated using HOMA-IR, Matsuda Index (MI), and Disposition Index (DI).
As expected, T2DM participants exhibited significantly elevated fasting glucose and insulin levels compared to healthy controls. Consumption of PBR led to significantly lower postprandial glucose responses in healthy subjects relative to WR. Although a similar trend of reduced glucose levels was observed in T2DM subjects after PBR intake, this reduction did not reach statistical significance. Parallel trends were observed in insulin secretion patterns. Moreover, GLP-1 responses were notably diminished in T2DM individuals compared to healthy participants. Importantly, MI and DI values significantly increased after PBR consumption in healthy individuals compared to those with T2DM, indicating improved insulin sensitivity and β-cell responsiveness.
These preliminary findings suggest that PBR consumption may confer beneficial effects by lowering postprandial glucose and enhancing insulin sensitivity. Further studies with larger cohorts are warranted to confirm these outcomes and elucidate the physiological mechanisms behind PBR's potential role in dietary management strategies for T2DM.
2型糖尿病（T2DM）是一项重大的全球健康负担，在以大米为主食的人群中尤为如此。与传统白米（WR）相比，预煮米（PBR）的血糖生成指数较低，可能有助于控制餐后高血糖。然而，食用PBR对胰岛素敏感性、β细胞功能和肠促胰岛素激素反应的影响仍知之甚少。
这项随机交叉试点研究旨在评估和比较食用PBR和WR对健康受试者和T2DM患者餐后血糖调节、胰岛素敏感性、β细胞功能以及胰高血糖素样肽-1（GLP-1）反应的急性影响。共招募了20名参与者，平均分为健康组（n = 10）和T2DM组（n = 10）。在摄入PBR或WR后，于空腹及餐后不同时间点采集血样，以测定血糖、胰岛素和GLP-1水平。使用稳态模型评估胰岛素抵抗（HOMA-IR）、松田指数（MI）和处置指数（DI）评估胰岛素敏感性和β细胞功能。
正如预期的那样，与健康对照组相比，T2DM参与者的空腹血糖和胰岛素水平显著升高。与WR相比，健康受试者食用PBR后餐后血糖反应显著降低。尽管T2DM受试者摄入PBR后血糖水平也有类似的下降趋势，但这种下降未达到统计学显著性。胰岛素分泌模式也呈现出类似趋势。此外，与健康参与者相比，T2DM个体的GLP-1反应明显减弱。重要的是，与T2DM个体相比，健康个体食用PBR后MI和DI值显著增加，表明胰岛素敏感性和β细胞反应性得到改善。
这些初步研究结果表明，食用PBR可能通过降低餐后血糖和增强胰岛素敏感性而产生有益作用。有必要进行更大规模队列的进一步研究，以证实这些结果，并阐明PBR在T2DM饮食管理策略中潜在作用背后的生理机制。
