High Amylose White Rice Reduces Post-Prandial Glycemic Response but Not Appetite in Humans
02 Jul 2015-Nutrients (Multidisciplinary Digital Publishing Institute (MDPI))-Vol. 7, Iss: 7, pp 5362-5374
TL;DR: It is determined that intake of high amylose rice with resistant starch (RS) can attenuate postprandial blood glucose and insulin response in comparison to short grain rice.
Abstract: The present study compared the effects of three rice cultivars on postprandial glycemic control and appetite. A single-blind, randomized, crossover clinical trial was performed with 18 healthy subjects, nine males and nine females. Three treatments were administered at three separate study visits: commercially available conventional white rice (short grain), specialty high amylose white rice 1 (Dixiebelle), and specialty high amylose white rice 2 (Rondo). Postprandial capillary blood glucose, venous blood glucose and insulin measurements, and appetite visual analog scale (VAS) surveys were done over the course of two hours. The capillary blood glucose concentrations were significantly lower for Rondo compared to short grain rice at 30 min, and for Dixiebelle and Rondo compared to short grain rice at 45, 60, and 120 min. Capillary blood glucose area under the curve (AUC) was significantly lower for Dixiebelle and Rondo compared to short grain rice. Subjects were significantly more hungry at 30 min after Dixiebelle intake than Rondo intake, but there were no other significant effects in appetite ratings. The present study determined that intake of high amylose rice with resistant starch (RS) can attenuate postprandial blood glucose and insulin response in comparison to short grain rice.
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TL;DR: The data from this database will serve as a resource for health practitioners to educate and support patients and clients interested in increasing their intake of RS-rich foods and for researchers to formulate dietary interventions with RS foods and examine associated health outcomes.
44 citations
TL;DR: Although beneficial effects of RS consumption were observed, results from animal and human studies were inconclusive regarding the mechanisms behind, and additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption.
Abstract: Good glycemic control, which is vital for patients with type 2 diabetes, could be achieved via dietary intervention. Resistant starch (RS) is a type of carbohydrate that largely resists digestion in the small intestine. Instead, it is fermented by the gut microbiota that resides in the large intestine into short-chain fatty acids (SCFAs), which are found to have beneficial effects on human glucose metabolism. This review first provides an overview of the classification of different types of RS, as well as the fermentation process of RS by the gut microbiota. The effects of RS consumption that contribute to glycemic control were then discussed with reference to animal and human studies. Although beneficial effects of RS consumption were observed, results from animal and human studies were inconclusive regarding the mechanisms behind. Additional research effort is necessary in order to have a better understanding of the effects of habitual RS consumption.
43 citations
Cites background from "High Amylose White Rice Reduces Pos..."
...336 337 In light of the inconsistent findings from acute feeding studies, it has been proposed that a longer study 338 duration is needed for a better exhibition of the beneficial effects of RS consumption and to determine 339 the effective dose [27, 28, 51]....
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TL;DR: For better control of the genotypic background, rice starches from four chalky mutants and their parent were employed to investigate the above relations, and some interesting relations were revealed.
35 citations
TL;DR: In this paper, high amylose rice starch was modified by dry heat treatment for different heating times (0, 1, 2, and 4h) after mixing with various hydrocolloid type (carboxymethyl cellulose (CMC), guar gum, and xanthan gum) to improve its processability and nutritional properties.
25 citations
TL;DR: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes.
Abstract: Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 °C. All rice was served warm at 65 °C. Chewing time was recorded. Results: incremental area under the curve (iAUC) of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (p < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (p = 0.001). No significant difference in postprandial glycaemic response was observed between freshly cooked and reheated parboiled rice samples (p = 0.445). Chewing time for 10 g cold-stored parboiled rice was 6 s (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium-grain (all p < 0.05). Conclusions: For regular consumers of rice, reheating cooked rice after cold storage would lower the dietary glycaemic load and, in the long term, may reduce the risk for type 2 and gestational diabetes. More trials are needed to identify the significance.
24 citations
Cites background from "High Amylose White Rice Reduces Pos..."
...found that participants were significantly more hungry at 30 min after high amylose rice with higher RS content compared to low amylose rice with lower RS [32]....
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References
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TL;DR: Resistant starch is a prebiotic, but knowledge of its other interactions with the microflora is limited and the contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP.
Abstract: Resistant starch (RS) is starch and products of its small intestinal digestion that enter the large bowel. It occurs for various reasons including chemical structure, cooking of food, chemical modification, and food mastication. Human colonic bacteria ferment RS and nonstarch polysaccharides (NSP; major components of dietary fiber) to short-chain fatty acids (SCFA), mainly acetate, propionate, and butyrate. SCFA stimulate colonic blood flow and fluid and electrolyte uptake. Butyrate is a preferred substrate for colonocytes and appears to promote a normal phenotype in these cells. Fermentation of some RS types favors butyrate production. Measurement of colonic fermentation in humans is difficult, and indirect measures (e.g., fecal samples) or animal models have been used. Of the latter, rodents appear to be of limited value, and pigs or dogs are preferable. RS is less effective than NSP in stool bulking, but epidemiological data suggest that it is more protective against colorectal cancer, possibly via butyrate. RS is a prebiotic, but knowledge of its other interactions with the microflora is limited. The contribution of RS to fermentation and colonic physiology seems to be greater than that of NSP. However, the lack of a generally accepted analytical procedure that accommodates the major influences on RS means this is yet to be established.
2,702 citations
"High Amylose White Rice Reduces Pos..." refers background in this paper
...Resistant starch, a type of dietary fiber, is defined as all types of starch and starch degradation products that resist digestion and absorption in the small intestine when consumed, and enter the large intestine [7,8]....
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TL;DR: VAS scores are reliable for appetite research and do not seem to be influenced by prior diet standardization, however, consideration should be given to the specific parameters being measured, their sensitivity and study power.
Abstract: OBJECTIVE: To examine reproducibility and validity of visual analogue scales (VAS) for measurement of appetite sensations, with and without a diet standardization prior to the test days DESIGN: On two different test days the subjects recorded their appetite sensations before breakfast and every 30 min during the 45 h postprandial period under exactly the same conditions SUBJECTS: 55 healthy men (age 256±06 y, BMI 226±03 kg/m2) MEASUREMENTS: VAS were used to record hunger, satiety, fullness, prospective food consumption, desire to eat something fatty, salty, sweet or savoury, and palatability of the meals Subsequently an ad libitum lunch was served and energy intake was recorded Reproducibility was assessed by the coefficient of repeatability (CR) of fasting, mean 45 h and peak/nadir values RESULTS: CRs (range 20–61 mm) were larger for fasting and peak/nadir values compared with mean 45 h values No parameter seemed to be improved by diet standardization Using a paired design and a study power of 08, a difference of 10 mm on fasting and 5 mm on mean 45 h ratings can be detected with 18 subjects When using desires to eat specific types of food or an unpaired design, more subjects are needed due to considerable variation The best correlations of validity were found between 45 h mean VAS of the appetite parameters and subsequent energy intake (r=±050−053, P<0001) CONCLUSION: VAS scores are reliable for appetite research and do not seem to be influenced by prior diet standardization However, consideration should be given to the specific parameters being measured, their sensitivity and study power
1,927 citations
"High Amylose White Rice Reduces Pos..." refers background in this paper
...determined appetite VAS scores to be reproducible and valid for appetite research studies [10]....
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TL;DR: This review provides a transdisciplinary overview of this field, including a description of types of resistant starches; factors in plants that affect digestion resistance; methods for starch analysis; challenges in developing food products with resistantStarches; mammalian intestinal and gut bacterial metabolism; potential effects on gut microbiota; and impacts and mechanisms for the prevention and control of colon cancer, diabetes, and obesity.
570 citations
"High Amylose White Rice Reduces Pos..." refers background in this paper
...Resistant starch is associated with many health benefits such as improved glycemic control, improved insulin sensitivity, improved digestive health and weight management (as reviewed by [9])....
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TL;DR: Higher consumption of white rice is associated with a significantly increased risk of type 2 diabetes, especially in Asian (Chinese and Japanese) populations.
Abstract: Objectives To summarise evidence on the association between white rice consumption and risk of type 2 diabetes and to quantify the potential dose-response relation.
537 citations
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TL;DR: It is suggested that the most appropriate use of the GI is to rank the glycemic effects of starchy foods which would already have been chosen for possible inclusion in the diet on the basis of their nutritional attributes, i.e. low-fat, unrefined carbohydrate.
Abstract: Different starchy foods produce different glycemic responses when fed individually, and there is evidence that this also applies in the context of the mixed meal Methods of processing, and other factors unrelated to the nutrient composition of foods may also have major effects on the glycemic response The reason for differences in glycemic response appears to relate to the rate at which the foods are digested and the many factors influencing this The glycemic index (GI) is a system of classification in which the glycemic responses of foods are indexed against a standard (white bread) This allows the results of different investigators to be pooled GI values also depend upon a number of nonfood-related variables The method of calculation of the glycemic response area is most important, but the method of blood sampling and length of time of studies also may have effects Variability of glycemic responses arises from day-to-day variation in the same subject and variation between different subjects There is less variability between the GI values of different subjects than there is within the same subject from day to day Therefore, the mean GI values of foods are independent of the glucose tolerance status of the subjects being tested Potentially clinically useful starchy foods producing relatively flat glycemic responses have been identified, including legumes, pasta, barley, bulgur, parboiled rice and whole grain breads such as pumpernickel Specific incorporation of these foods into diets have been associated with reduced blood glucose, insulin, and lipid levels Low-GI foods may influence amino acid metabolism although the implications of these are unknown In addition, low GI foods increase colonic fermentation The physiologic and metabolic implications of this relate to increased bacterial urea utilization, and to the production and absorption of short chain fatty acids in the colon The application of the GI to therapeutic diets should be in the context of the overall nutrient composition of the diet High-fat or high-sugar foods may have a low GI, but it may not be prudent to recommend these foods solely on the basis of the GI It is therefore suggested that the most appropriate use of the GI is to rank the glycemic effects of starchy foods which would already have been chosen for possible inclusion in the diet on the basis of their nutritional attributes, ie low-fat, unrefined carbohydrate
434 citations
"High Amylose White Rice Reduces Pos..." refers methods in this paper
...Capillary blood glucose area under the curves (AUC) were calculated using the trapezoid rule [11]....
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