Resistant starch in cooled white rice reduce glycaemic index

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

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Resistant Starch Content and Glycaemic Index of Sago (Metroxylon spp.) Starch and Red Bean (Phaseolus vulgaris) Based Analogue Ric

Pakistan Journal of Nutrition ◽

10.3923/pjn.2016.667.672 ◽

2016 ◽

Vol 15 (7) ◽

pp. 667-672 ◽

Cited By ~ 3

Author(s):

Sri Budi Wahjunings ◽

Y. Marsono ◽

Danar Praseptian ◽

Bambang Haryanto

Keyword(s):

Phaseolus Vulgaris ◽

Resistant Starch ◽

Starch Content ◽

Glycaemic Index ◽

Red Bean

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Reproducibility and relative validity of dietary glycaemic index and load assessed with a self-administered diet-history questionnaire in Japanese adults

British Journal Of Nutrition ◽

10.1017/s0007114507812086 ◽

2008 ◽

Vol 99 (3) ◽

pp. 639-648 ◽

Cited By ~ 76

Author(s):

Kentaro Murakami ◽

Satoshi Sasaki ◽

Yoshiko Takahashi ◽

Hitomi Okubo ◽

Naoko Hirota ◽

...

Keyword(s):

Epidemiological Studies ◽

Glycaemic Index ◽

Relative Validity ◽

White Rice ◽

Glycaemic Load ◽

Japanese Adults ◽

Dietary Records ◽

Diet History Questionnaire ◽

Diet History ◽

The Mean

Although many epidemiological studies have examined the association of dietary glycaemic index (GI) and glycaemic load (GL) with health outcomes, information on the reproducibility and relative validity of these variables estimated from dietary questionnaires is extremely limited. We examined the reproducibility and relative validity of dietary GI and GL assessed with a self-administered diet-history questionnaire (DHQ) in adult Japanese. A total of ninety-two Japanese women and ninety-two Japanese men aged 31–76 years completed the DHQ (assessing diet during the preceding month) and 4 d dietary records (DR) in each season over a 1-year period (DHQ1–4 and DR1–4, respectively) and the DHQ at 1 year after completing DHQ1 (DHQ5). We used intraclass correlations between DHQ1 and DHQ5 to assess reproducibility, and Pearson correlations between the mean of DR1–4 and mean of DHQ1–4 and between the mean of DR1–4 and DHQ1 to assess relative validity. Reproducibility correlations for dietary GI and GL were 0·57 and 0·69 among women and 0·65 and 0·58 among men, respectively. Validity correlations for dietary GI and GL assessed by DHQ1–4 were 0·72 and 0·66 among women and 0·65 and 0·71 among men, respectively. Corresponding correlations for DHQ1 were 0·53 and 0·58 among women and 0·57 and 0·60 among men, respectively. White rice was the major contributor to GI and GL in both methods (49–64 %). These data indicate reasonable reproducibility and relative validity of dietary GI and GL assessed by a DHQ for Japanese adults, whose dietary GI and GL are primarily determined by the GI of white rice.

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Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

Functional Foods in Health and Disease ◽

10.31989/ffhd.v6i8.260 ◽

2016 ◽

Vol 6 (8) ◽

pp. 506 ◽

Cited By ~ 2

Author(s):

Madan Kumar Chapagai ◽

Nordiana Abu Bakar ◽

Rohana Abdul Jalil ◽

Wan Abdul Manan Wan Muda ◽

Taewee Karrila ◽

...

Keyword(s):

Area Under Curve ◽

Amylose Content ◽

Brown Rice ◽

Significant Negative Correlation ◽

Glycaemic Index ◽

Pasting Properties ◽

Cooking Methods ◽

Rice Varieties ◽

Nutritional Values ◽

White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions. Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2) from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.

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Use of sourdough lactobacilli and oat fibre to decrease the glycaemic index of white wheat bread

British Journal Of Nutrition ◽

10.1017/s0007114507772689 ◽

2007 ◽

Vol 98 (6) ◽

pp. 1196-1205 ◽

Cited By ~ 56

Author(s):

Maria De Angelis ◽

Carlo G. Rizzello ◽

Giuditta Alfonsi ◽

Philip Arnault ◽

Stefan Cappelle ◽

...

Keyword(s):

Lactic Acid ◽

Resistant Starch ◽

Specific Volume ◽

Response Curve ◽

Lactobacillus Brevis ◽

Glycaemic Index ◽

Wheat Bread ◽

Glucose Response ◽

White Wheat ◽

Crumb Structure

This work was aimed at decreasing the glycaemic index (GI) of white wheat bread. Breads made with wheat flour (WF) or wholemeal flour (WMF) and fermented with baker's yeast had similar values of resistant starch (RS; 1·4–1·7 %, starch basis). Sourdough Lactobacillus plantarum P1 and Lactobacillus brevis P2 favoured the highest formation of RS (approximately 5 %) when fermented with WF and WMF. The mixture (1:1) of WF and WMF (WF/WMF) was selected. The effect of dietary fibres, chemical or sourdough acidification on the hydrolysis index (HI) of WF/WMF bread was determined. Among fibres, only the addition of oat fibre (5 %) decreased the HI to 90·84 %. Lactic acid determined the lowest HI, and the effect was related to the decrease of pH. For the same decrease of pH, breads fermented with L. plantarum P1 and L. brevis P2 (sourdough WF/WMF) showed values of HI lower than chemical acidification. The glucose response and GI of WF bread or sourdough WF/WMF bread enriched with oat fibre was determined by using fifteen healthy volunteers. Anhydrous glucose was used as reference. The area under the glucose response curve and the value of GI (72 %) of WF bread were significantly (P < 0·05) higher than sourdough WF/WMF bread enriched with oat fibre (GI = 53·7 %). The decrease of GI of the sourdough WF/WMF bread may be due to both fibre content and decreased pH. Compared to WMF bread, sourdough WF/WMF bread, enriched with oat fibre, had higher specific volume, better cell crumb structure and more appreciated acidulous smell, taste and aroma.

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Abstract P182: Glycaemic Index and Glycaemic Load of East Asian foods: The INTERMAP Study

Circulation ◽

10.1161/circ.129.suppl_1.p182 ◽

2014 ◽

Vol 129 (suppl_1) ◽

Author(s):

Li Yan ◽

Queenie Chan ◽

Ghadeer Aljuraiban ◽

Linda M Oude Griep ◽

Ioanna Tzoulaki ◽

...

Keyword(s):

East Asian ◽

Collaborative Study ◽

Glycaemic Index ◽

Metabolic Effects ◽

Cross Sectional ◽

White Rice ◽

Asian Populations ◽

Glycaemic Load ◽

Using Data ◽

Red Bean

Background: According to recent national health surveys (2010-2013), diabetes mellitus (DM) is more prevalent in East Asian populations (11.6% in China, 11.3% in Japan) compared with Western populations (4.5% in UK and 8.3% in US), even though body weight and body mass index (BMI) are much lower in East Asian populations (mean ≈ 22-23 kg/m2 in China/Japan vs. ≈ 27-28 kg/m2 in UK/US, WHO 2008 report). Consumption of total available carbohydrate (CHO) (%kcal) in Eastern countries is higher than in Western countries. The patterns of CHO intake, dietary glycaemic Index (GI)/glycaemic Load (GL), may be important in accounting for these differences and their metabolic effects. Data on GI/GL of Asian foods are, however, limited. Objectives: To develop systematic methodology for assigning GI values to East Asian foods, and to identify East Asian foods contributing most to total GL, using data from the International Collaborative Study on Macro-/Micronutrients and Blood Pressure (INTERMAP). Methods: The INTERMAP Study is a cross-sectional epidemiologic investigation with standardized quality-controlled methods; it accrued four in-depth 24-hour dietary recalls, 2 timed 24-hour urine collections, 8 BP measurements and questionnaire data. National and International GI databases were used to develop a standardized algorithm for assigning GI values to the INTERMAP data on East Asian foods. “GL contribution of a food”, defined as the GI value of this food multiplied by total amount of available CHO contained in this food as consumed on average by all participants, was used to estimate total influence of each food on blood glucose, including absolute levels and relative percentages. Results: GI values of total of 2,928 East Asian individual food codes (2,030 Japanese food codes and 898 Chinese food codes) were assigned using this newly developed algorithm. Foods assigned with GI>0 using this algorithm contributed 92% (Japan) and 98% (China) of total CHO intake per day. Among Japanese foods, high GI foods were sweet red bean paste (Monaka, GI=91), rice cookie (GI=91), and rice cracker (GI=91). Among Chinese foods, high GI foods were flour and flour products (e.g., Mantou, steamed bread, fried dough sticks, and noodles, GI=88) and glutinous rice (GI=87). Foods contributing most to GL in Japan were white rice (54%), white bread (5%), sugar, syrup and preserves (3%); for Chinese foods: flour and flour products (25%), white rice (21%), and baked products (10%). Conclusion: With the algorithm we developed, it was feasible to assign GI values to East Asian foods. The composition of top GL contributors is different between China and Japan.

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Postprandial glycaemic and insulinaemic responses to GM-resistant starch-enriched rice and the production of fermentation-related H2in healthy Chinese adults

British Journal Of Nutrition ◽

10.1017/s0007114509992820 ◽

2009 ◽

Vol 103 (7) ◽

pp. 1029-1034 ◽

Cited By ~ 19

Author(s):

Min Li ◽

Jian-Hua Piao ◽

Yuan Tian ◽

Wei-Dong Li ◽

Ke-Ji Li ◽

...

Keyword(s):

Blood Glucose ◽

Large Bowel ◽

Resistant Starch ◽

Fasting Blood Glucose ◽

Glycaemic Index ◽

Wild Type ◽

Chinese Adults ◽

Before And After ◽

The Mean ◽

Healthy Chinese

Consumption of resistant starch (RS)-enriched foods is associated with decrease in the postprandial glycaemic and insulinaemic responses, accompanied by the production of fermentation-related gases in the large bowel. The present study aimed to determine the postprandial glycaemic and insulinaemic responses to the GM RS-enriched rice and the fermentation-related production of H2in young and healthy Chinese adults. A total of sixteen young adults (nine men and seven women) were recruited and divided into three groups. Their postprandial glycaemic and insulinaemic responses to 40 g glucose, carbohydrates of RS or wild-type (WT) rice were tested by a crossover model with a washout period of 7 d. The concentrations of blood glucose and insulin as well as breath H2were measured before and after food intake. Although the mean concentrations of fasting blood glucose, insulin and breath H2were similar, consumption of the RS rice significantly decreased the values of glycaemic index (GI) and insulin index (II), as compared with the intake of WT rice (48·4 (sem21·8)v.77·4 (sem34·9) for GI, 34·2 (sem18·9)v.54·4 (sem22·4) for II,P < 0·05), respectively. Conversely, intake of the RS rice meal significantly elevated the concentrations of breath H2, as compared with WT rice (38·9 (sem17·6)v.10·5 (sem3·7) parts per million for peak levels of breath H2,P < 0·05) through a period of 16-h tests. Consumption of the GM RS-enriched rice meal decreased the postprandial glycaemic and insulinaemic responses and promoted RS fermentation-related production of H2in the large bowel of young and healthy Chinese adults.

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Effects of amylose and resistant starch on glycaemic index of rice noodles

LWT ◽

10.1016/j.lwt.2014.06.012 ◽

2014 ◽

Vol 59 (2) ◽

pp. 1129-1135 ◽

Cited By ~ 19

Author(s):

Khongsak Srikaeo ◽

Janya Sangkhiaw

Keyword(s):

Resistant Starch ◽

Glycaemic Index

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