Equi-Quantity, Equi-Calorie and Dose of Rice on Relative Glycemic and Insulinemic Response in Diabetic Patients
Kasturi Sen Ray,Neha V. Paharia +1 more
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TLDR
Rice having lower glycemic and insulinemic impact is a better suited food for diabetic individuals who already have a compromised insulin status.Abstract:
Background and
Aim: Diabetes mellitus is a chronic metabolic
disorder with high blood sugar level. The postprandial glycemic impact of foods
depends on the insulin status, which is deranged completely in a type 2 diabetic person. Dietary management of this group largely focuses on the low glycemic
index (GI) food, based on equi-carbohydrate comparison, to keep the blood
sugar level close to normal. But we consume whole food, along with other
co-nutrients, moisture, fibre etc. The present study is aiming to assess the
impact of main staple food rice with regards to Equi-Quantity, Equi-Calorie
and Dose on relative glycemic and insulinemic response in diabetic patients as
compared to normal group. Method: Blood samples of diabetic patients with stable blood sugar under medicinal
treatment and paired normal patients (n = 6 + 6) were
collected after an overnight fast and up to 2 hours post consumption of test
and standard food on different occasions. Glucose and insulin levels were measured
using glucometer (Abbott pharmaceuticals) and ECLIA method. Result: Equi-quantity of rice exerts a
much lower glycemic and insulinemic response in comparison with bread in both
normal and diabetic individuals and the response to rice does not show a
proportional increase even when the
quantities are doubled. Rice has higher moisture content which acts as energy
diluent, decreasing the total starch in equivalent quantities. Equi-calorie
(132 kcal) quantity comparison of rice (100 g) and bread (50 g)
showed a much lower glycemic and insulinemic impact on rice in diabetic
individuals, even though quantity is double and satiety level reaches earlier than low moisture food bread in equi-calorie quantity. The normal individuals, with normal
insulin response can
control the glycemic response to lower levels than those of diabetic subject. Conclusion: Rice having lower glycemic and insulinemic impact is a better suited food for diabetic
individuals who already have a compromised insulin status.read more
Citations
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Journal ArticleDOI
Relative glycemic and insulinemic impact of rice and rice products
TL;DR: The relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE) was observed, using rice and its products.
Journal ArticleDOI
Impact of Selected Processing of Rice on Postprandial Glycemic and Insulinemic Responses in Individuals with Type 2 Diabetes Mellitus
Neha Paharia,Kasturi Senray +1 more
TL;DR: Rice puff exerted a significant high peak and overall glycemic response in diabetic individuals than both boiled rice and white bread, which could be detrimental in case of people with diabetes with compromised insulin status.
Journal ArticleDOI
Glycemic Response to Common Serving Size of Selected Carbohydrate Rich Foods
TL;DR: These values are of significance in identifying foods that result in prolonged postprandial hyperglycemia leading to increased insulin demand and subsequent fat storage.
References
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TL;DR: The effect of different foods on the blood glucose levels was fed individually to groups of 5 to 10 healthy fasting volunteers, and a significant negative relationship was seen between fat and protein and postprandial glucose rise but not with fiber or sugar content.
Journal ArticleDOI
An insulin index of foods: the insulin demand generated by 1000-kJ portions of common foods.
TL;DR: Comparing postprandial insulin responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods found that protein-rich foods and bakery products elicited insulin responses that were disproportionately higher than their glycemic responses.
Journal ArticleDOI
Factors affecting starch digestibility and the glycemic response with special reference to legumes.
TL;DR: Legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro, which will allow greater therapeutic use of diet in the management of diabetics and disorders of carbohydrate metabolism.
Journal ArticleDOI
Postprandial glucose, insulin, and incretin responses to grain products in healthy subjects
TL;DR: Postprandial insulin responses to grain products are determined by the form of food and botanical structure rather than by the amount of fiber or the type of cereal in the food.
Journal ArticleDOI
Physical factors influencing postprandial glucose and insulin responses to starch.
TL;DR: It was concluded that the physical form of the rice was of particular importance in determining the postprandial glucose and insulin responses to rice and that fiber played a relatively minor role in this instance.