Equi-Quantity, Equi-Calorie and Dose of Rice on Relative Glycemic and Insulinemic Response in Diabetic Patients
25 Dec 2013-Open Journal of Endocrine and Metabolic Diseases (Scientific Research Publishing)-Vol. 3, Iss: 8, pp 301-307
TL;DR: 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.
Citations
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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.
Abstract: Purpose – Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe 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), using rice and its products.Design/methodology/approach – In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.Findings – The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of pu...
5 citations
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31 May 2016
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.
Abstract: The study aimed to understand the impact of processing for selected food on the postprandial glycemic and insulinemic response in individuals with type 2 diabetes. Blood samples of diabetic individuals and paired normal subjects 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 and ECLIA method. Rice puff exerted a significant high peak and overall glycemic response in diabetic individuals than both boiled rice (p<0.005, p<0.05) and white bread (p<0.05). Insulinemic response for RP was higher than BR but statistically insignificant. Normal group showed similar glycemic response. Both peak and IAUC insulin response was significantly higher for RP as compared to BR (p=0.05). Selected processing of rice increases its glycemic and insulinemic impact which could be detrimental in case of people with diabetes with compromised insulin status.
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19 Aug 2015
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.
Abstract: Dietary management of obesity largely focuses on the quality and quantity of carbohydrate (CHO) intake to maintain blood sugar levels close to normal. The index that measures the effect of type and amount of food on metabolic response is postprandial glycemia. Glycemic response to specific food quality and quantity affects the postprandial metabolic pathways leading to carbohydrate utilization and fat storage. In the present study, to classify food according to their hyperglycemic quality, glycemic response to equi-quantity of commonly consumed carbohydrate, rich foods were compared with that of white bread (reference) in healthy volunteers. Venous blood samples were drawn in the fasting state (0 min) and at 30, 60, 90 and 120 min after consuming 100g portions of the test food and white bread. Glycemic Bread Equivalent (GBE), which reflects the weight of bread that would induce a glycemic response equal to that induced by the test food, was highest for biscuit (167g), followed by Chapatti (122g), Puffed rice (67g), Potato (52g), and least for Rice (20g). GBE/100g values have been used to calculate the predicted glycemic response to common serving sizes of the selected foods. While, expressed in GBE/serving size (GBE/SS), the sequence of hyperglycemic impact changed to be highest for one medium potato, followed by one medium wheat Chapatti, one cup of Rice, two biscuits and least for one cup puffed rice. These values are of significance in identifying foods that result in prolonged postprandial hyperglycemia leading to increased insulin demand and subsequent fat storage.
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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.
Abstract: The determine the effect of different foods on the blood glucose, 62 commonly eaten foods and sugars were fed individually to groups of 5 to 10 healthy fasting volunteers. Blood glucose levels were measured over 2 h, and expressed as a percentage of the area under the glucose response curve when the same amount of carbohydrate was taken as glucose. The largest rises were seen with vegetables (70 +/- 5%), followed by breakfast cereals (65 +/- 5%), cereals and biscuits (60 +/- 3%), fruit (50 +/- 5%), dairy products (35 +/- 1%), and dried legumes (31 +/- 3%). A significant negative relationship was seen between fat (p less than 0.01) and protein (p less than 0.001) and postprandial glucose rise but not with fiber or sugar content.
3,155 citations
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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.
Abstract: Large differences exist in the degree to which different starch containing foods affect the blood glucose levels of both normal volunteers and diabetics. These differences appear to relate to the digestibility of the starch and the factors determining this, including: the interaction of starch with fiber, antinutrients (eg, phytate) and protein in the food, together with the nature of the starch itself and its physical form (eg, raw or cooked, ground or whole). In this respect legumes exemplify a class of foods, high in fiber, protein and antinutrients, with a starch which is digested slowly in vitro. They also produce relatively small blood glucose rises after consumption by both normals and diabetics and in the longterm result in improved diabetic control. Identification of more such foods and further understanding of factors determining starch digestibility will allow greater therapeutic use of diet in the management of diabetics and disorders of carbohydrate metabolism.
299 citations
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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.
Abstract: Background Various botanical and structural characteristics of starchy food modify the postprandial glucose and insulin responses in humans. Objective We investigated what factors in grain products affect human glucose and insulin responses and elucidated the mediating mechanisms. Design Ten men and 10 women [mean age: 28 +/- 1 y; mean body mass index (in kg/m(2)): 22.9 +/- 0.7] with normal glucose tolerance were recruited. The test products were whole-kernel rye bread, whole-meal rye bread containing oat beta-glucan concentrate, dark durum wheat pasta, and wheat bread made from white wheat flour. Paracetamol, a marker of the rate of gastric emptying, was added to the breads during baking. Each product provided 50 g available carbohydrate and was served in random order with breakfast (except for the beta-glucan rye bread, which was served at the last visit). Fasting and 8 postprandial blood samples were collected at intervals of 15-30 min for 3 h to determine plasma glucose, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide 1 (GLP-1), serum insulin, and paracetamol concentrations. The in vitro starch hydrolysis, the structural characteristics (by light microscopy), and the molecular weight of beta-glucan in the test products were analyzed. Results Glucose responses and the rate of gastric emptying after consumption of the 2 rye breads and pasta did not differ from those after consumption of white wheat bread. However, insulin, GIP, and GLP-1 responses, except for GLP-1 responses to the rye bread containing oat beta-glucan concentrate, were lower after the consumption of rye breads and pasta than after consumption of white wheat bread. Conclusions 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. These effects may be mediated through GIP and GLP-1.
282 citations
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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.
Abstract: The aim of this study was to systematically compare postprandial insulin responses to isoenergetic 1000-kJ (240-kcal) portions of several common foods. Correlations with nutrient content were determined. Thirty-eight foods separated into six food categories (fruit, bakery products, snacks, carbohydrate-rich foods, protein-rich foods, and breakfast cereals) were fed to groups of 11-13 healthy subjects. Finger-prick blood samples were obtained every 15 min over 120 min. An insulin score was calculated from the area under the insulin response curve for each food with use of white bread as the reference food (score = 100%). Significant differences in insulin score were found both within and among the food categories and also among foods containing a similar amount of carbohydrate. Overall, glucose and insulin scores were highly correlated (r = 0.70, P < 0.001, n = 38). However, protein-rich foods and bakery products (rich in fat and refined carbohydrate) elicited insulin responses that were disproportionately higher than their glycemic responses. Total carbohydrate (r = 0.39, P < 0.05, n = 36) and sugar (r = 0.36, P < 0.05, n = 36) contents were positively related to the mean insulin scores, whereas fat (r = -0.27, NS, n = 36) and protein (r = -0.24, NS, n = 38) contents were negatively related. Consideration of insulin scores may be relevant to the dietary management and pathogenesis of non-insulin-dependent diabetes mellitus and hyperlipidemia and may help increase the accuracy of estimating preprandial insulin requirements.
280 citations
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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.
Abstract: The present study was undertaken to gain further insight into the roles of physical form and fiber in determining postprandial glucose and insulin responses to orally ingested, cooked starch. The starch was consumed as rice, either white (polished, ground, or unground) or brown (unpolished, ground, or unground). Each carbohydrate load was calculated to contain the equivalent of 75 g glucose. Both ground rice meals elicited much higher peak responses of glucose and insulin than either of the unground samples. This seemed to be due to the more rapid absorption of the ground rice since the area under the glucose curve during the first 60 min was higher for ground rice than for unground rice, irrespective of whether or not it was polished. However, the full 240 min glucose areas were similar for all four forms of rice suggesting that the early differences were due to different rates of absorption. The presence of fiber had little discernible effect on the overall glucose and insulin responses, since brown rice did not elicit a significantly lower glucose or insulin response than white rice. However, there was a sustained and significant increase in insulin secretion in response to ground compared with unground rice. 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, per se, played a relatively minor role in this instance. Any factor (low surface area/starch ratio in this case) that limits access of the intestinal hydrolytic enzymes to the ingested starch would be expected to slow the rate of glucose absorption and thereby reduce the insulin secretion. Am. J. Clin. Nuir. 33: 760-765, 1980.
266 citations
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