Effect of Brown Rice, White Rice, and Brown Rice with Legumes on Blood Glucose and Insulin Responses in Overweight Asian Indians: A Randomized Controlled Trial
Viswanathan Mohan,Donna Spiegelman,Vasudevan Sudha,Rajagopal Gayathri,Biling Hong,Kallingal Praseena,Ranjit Mohan Anjana,Nicole M. Wedick,Kokila Arumugam,Vasanti S. Malik,Sabitha Ramachandran,Mookambika Ramya Bai,Jeya Kumar Henry,Frank B. Hu,Walter C. Willett,Kamala Krishnaswamy +15 more
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TLDR
Consumption of BR in place of WR can help reduce 24-h glucose and fasting insulin responses among overweight Asian Indians.Abstract:
Background: Improving the carbohydrate quality of the diet by replacing the common cereal staple white rice (WR) with brown rice (BR) could have beneficial effects on reducing the risk for diabetes and related complications Hence we aimed to compare the effects of BR, WR, and BR with legumes (BRL) diets on 24-h glycemic and insulinemic responses among overweight Asian Indians Subjects and Methods: Fifteen overweight (body mass index, ≥23 kg/m2) Asian Indians without diabetes who were 25–45 years old participated in a randomized crossover study Test meals (nonisocaloric, ad libitum) were identical except for the type of rice and the addition of legumes (50 g/day) and were provided for 5 consecutive days Glucose profiles were assessed using the Medtronic MiniMed (Northridge, CA) iPro™2 continuous glucose monitoring device The mean positive change from baseline glucose concentration was calculated as the daily incremental area under the curve (IAUC) on each test day for 5 days and averaged Fasread more
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Epidemiology and determinants of type 2 diabetes in south Asia
Andrew P. Hills,Ross Arena,Kamlesh Khunti,Chittaranjan S. Yajnik,Ranil Jayawardena,Christiani Jeyakumar Henry,Steven J Street,Mario J. Soares,Anoop Misra +8 more
TL;DR: Trends in the prevalence of diabetes in the region are detailed and major determinants of the disease in the context of nutrition and physical activity transitions and the south Asian phenotype are addressed.
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Fermentation-enabled wellness foods: A fresh perspective
Huan Xiang,Dongxiao Sun-Waterhouse,Dongxiao Sun-Waterhouse,Geoffrey I. N. Waterhouse,Geoffrey I. N. Waterhouse,Chun Cui,Ruan Zheng +6 more
TL;DR: The importance of the correct selection of microorganisms and raw materials and the need for precise control of fermentation processes are explored in this article, highlighting the importance of integrating multidisciplinary knowledge, communicating with consumers, establishing regulatory frameworks specifically for fermentation-enabled wellness foods and functional fermented foods.
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Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies.
TL;DR: The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain and present economic and environmental benefits for the consumption of whole BR instead of the polished or white rice.
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Causes of type 2 diabetes in China
TL;DR: A mismatch between developmentally programmed biology and the modern environment is relevant for countries like China where there has been rapid economic transformation andMultisectoral efforts to address the risks will be needed at different stages throughout the lifecourse to reduce the burden of diabetes.
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Folk to functional: An explorative overview of rice-based fermented foods and beverages in India
TL;DR: In this article, a review of traditional rice-based foods and beverages has been assembled to illustrate the global interest in Indian food heritage and their functional aspects and also deals with the preparation of raw materials, traditional processing, composition, and ethno-medicinal importance of each food to encourage entrepreneurs to develop large-scale production to meet the growing market demand of functional foods.
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