Farooq Muhammad Adil, Yu Jianmei
Department of Family and Consumer Sciences, North Carolina Agricultural and Technical State University, 1601 East Market Street, Greensboro, NC 27411, USA.
Foods. 2025 Jun 7;14(12):2022. doi: 10.3390/foods14122022.
Rice is a fundamental food source for more than fifty percent of the world's population, significantly contributing to human nutrition and food security. Like other cereal grains, rice is rich in starch, although it also contains protein, vitamins, and minerals. Regular consumption of white rice has been reported to be positively associated with the increased risk of type 2 diabetes in rice-consuming countries due to the high glycemic index (GI) of white rice. However, the nutritional value and health effects of rice differ markedly depending on the variety and are influenced by processing methods, cooking styles employed, and the presence of other food components/ingredients. Therefore, this review examines the chemical compositions, starch structures, and glycemic indices of different rice types and the impact of processing techniques and genetic mutation on starch's structure, amylose content, and GI. The interactions between rice starch and other food components, such as proteins, lipids, dietary fibers, and polyphenols, and their impact on the digestibility and GI of rice starch are also discussed. The purpose of this comprehensive review is to elucidate the strategies that can improve the nutritional advantages of rice and mitigate health issues, such as obesity, diabetes, and inflammation, linked to the long-term consumption of rice.
大米是世界上超过50%人口的基本食物来源，对人类营养和粮食安全做出了重大贡献。与其他谷物一样，大米富含淀粉，不过它也含有蛋白质、维生素和矿物质。据报道，在以大米为主食的国家，由于白米的血糖生成指数（GI）较高，经常食用白米与2型糖尿病风险增加呈正相关。然而，大米的营养价值和健康影响因品种不同而有显著差异，并受加工方法、烹饪方式以及其他食物成分的影响。因此，本综述考察了不同类型大米的化学成分、淀粉结构和血糖生成指数，以及加工技术和基因突变对淀粉结构、直链淀粉含量和血糖生成指数的影响。还讨论了大米淀粉与其他食物成分（如蛋白质、脂质、膳食纤维和多酚）之间的相互作用，以及它们对大米淀粉消化率和血糖生成指数的影响。这篇全面综述的目的是阐明可以提高大米营养优势并缓解与长期食用大米相关的肥胖、糖尿病和炎症等健康问题的策略。
