Journal ArticleDOI
The effect of apparent amylose content and dietary fibre on the glycemic response of different varieties of cooked milled and brown rice
Trinidad P. Trinidad,Aida C. Mallillin,Rosario R. Encabo,Rosario S. Sagum,Angelina Felix,Bienvenido O. Juliano +5 more
TLDR
The GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents, with Sinandomeng with the lowest AC having a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50.Abstract:
Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9–10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.read more
Citations
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Journal ArticleDOI
A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses
TL;DR: There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice: inherent starch characteristics; post-harvest processing (particularly parboiling); and consumer processing (cooking, storage and reheating).
Journal ArticleDOI
Amylopectin structure and crystallinity explains variation in digestion kinetics of starches across botanic sources in an in vitro pig model
TL;DR: The type of crystalline structure and amylopectin chain length distribution of starch correlate significantly with digestion kinetics of starches across botanic sources in an in vitro pig model.
Book ChapterDOI
Tailoring Grain Storage Reserves for a Healthier Rice Diet and its Comparative Status with Other Cereals
TL;DR: This work identifies gene targets for precision breeding that will facilitate the production of rice grains and rice-based products to mitigate the impact of nutrition-related preventable diseases.
Journal ArticleDOI
Integrating a genome-wide association study with a large-scale transcriptome analysis to predict genetic regions influencing the glycaemic index and texture in rice.
Roslen Anacleto,Saurabh Badoni,Sabiha Parween,Vito M. Butardo,Vito M. Butardo,Gopal Misra,Rosa Paula Cuevas,Markus Kuhlmann,Trinidad P. Trinidad,Aida C. Mallillin,Cecilia Acuin,Anthony R. Bird,Matthew K. Morell,Nese Sreenivasulu +13 more
TL;DR: Gene regulatory network analysis highlighted the role of the non‐starch polysaccharide pathway in lowering GI and cis‐acting functionally relevant genetic variants with differential methylation patterns in the hot spot GI6.1 region.
References
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Journal ArticleDOI
Glycemic index of foods: a physiological basis for carbohydrate exchange.
David J.A. Jenkins,Thomas M.S. Wolever,Rodney H Taylor,H. M. Barker,H Fielden,J M Baldwin,A C Bowling,H C Newman,Alexandra L. Jenkins,D V Goff +9 more
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
International tables of glycemic index and glycemic load values: 2008
TL;DR: In this article, the authors systematically tabulate published and unpublished sources of reliable glycemic index (GI) values to improve the quality and quantity of GI data available for research and clinical practice.
Journal ArticleDOI
White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review
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.
Book ChapterDOI
The glycemic index.
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.
Journal ArticleDOI
White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
Qi Sun,Donna Spiegelman,Rob M. van Dam,Michelle D. Holmes,Vasanti S. Malik,Walter C. Willett,Frank B. Hu +6 more
TL;DR: Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes, and the recommendation that most carbohydrate intake should come from whole grains rather than refined grains to help prevent type 2abetes is supported.