Glycaemic index of parboiled rice depends on the severity of processing : study in type 2 diabetic subjects
To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Nine type 2 diabetic subjects i...
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| Veröffentlicht in: | European journal of clinical nutrition 2000-05, Vol.54 (5), p.380-385 |
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| container_title | European journal of clinical nutrition |
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| creator | LARSEN, H. N RASMUSSEN, O. W RASMUSSEN, P. H ALSTRUP, K. K BISWAS, S. K TETENS, I THILSTED, S. H HERMANSEN, K |
| description | To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility.
Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast.
Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark.
All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P |
| doi_str_mv | 10.1038/sj.ejcn.1600969 |
| format | Article |
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Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast.
Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark.
All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P<0.001), within rice samples PP tended to be lower than NP (P=0.07). The glycaemic indices were: NP: 55+/-5, TP: 46+/-8 and PP: 39+/-6, and lower for PP than NP (P<0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P<0.001). Differential scanning calorimetry showed the presence of amylose-lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples.
All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.
The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the 'Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat' foundation.</description><identifier>ISSN: 0954-3007</identifier><identifier>EISSN: 1476-5640</identifier><identifier>DOI: 10.1038/sj.ejcn.1600969</identifier><identifier>PMID: 10822284</identifier><language>eng</language><publisher>Basingstoke: Nature Publishing</publisher><subject>Aged ; Amylopectin ; Amylose ; Analysis ; Biological and medical sciences ; Blood Glucose - metabolism ; Bread ; Calorimetry ; Calorimetry, Differential Scanning ; Carbohydrates ; Cereal products ; Diabetes ; Diabetes mellitus (non-insulin dependent) ; Diabetes Mellitus, Type 2 - blood ; Diabetes. Impaired glucose tolerance ; Diet ; Differential scanning calorimetry ; Digestibility ; Endocrine pancreas. Apud cells (diseases) ; Endocrinology ; Endocrinopathies ; Female ; Food Handling ; Glycemic index ; Health aspects ; Hot Temperature ; Humans ; Insulin ; Insulin - blood ; Kinetics ; Lipids ; Male ; Management. Various non-drug treatments. Langerhans islet grafts ; Meals ; Medical sciences ; Metabolic response ; Middle Aged ; Nutrition ; Nutritional aspects ; Oryza - chemistry ; Parboiling ; Rice ; Starch - analysis ; Thermodynamics</subject><ispartof>European journal of clinical nutrition, 2000-05, Vol.54 (5), p.380-385</ispartof><rights>2000 INIST-CNRS</rights><rights>COPYRIGHT 2000 Nature Publishing Group</rights><rights>Copyright Macmillan Journals Ltd. May 2000</rights><rights>Macmillan Publishers Limited 2000.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c526t-e8aeb35c90ee5e308aa1405fff1510bd363cd6432a1a97106008884055f819e63</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1365310$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/10822284$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>LARSEN, H. N</creatorcontrib><creatorcontrib>RASMUSSEN, O. W</creatorcontrib><creatorcontrib>RASMUSSEN, P. H</creatorcontrib><creatorcontrib>ALSTRUP, K. K</creatorcontrib><creatorcontrib>BISWAS, S. K</creatorcontrib><creatorcontrib>TETENS, I</creatorcontrib><creatorcontrib>THILSTED, S. H</creatorcontrib><creatorcontrib>HERMANSEN, K</creatorcontrib><title>Glycaemic index of parboiled rice depends on the severity of processing : study in type 2 diabetic subjects</title><title>European journal of clinical nutrition</title><addtitle>Eur J Clin Nutr</addtitle><description>To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility.
Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast.
Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark.
All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P<0.001), within rice samples PP tended to be lower than NP (P=0.07). The glycaemic indices were: NP: 55+/-5, TP: 46+/-8 and PP: 39+/-6, and lower for PP than NP (P<0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P<0.001). Differential scanning calorimetry showed the presence of amylose-lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples.
All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.
The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the 'Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat' foundation.</description><subject>Aged</subject><subject>Amylopectin</subject><subject>Amylose</subject><subject>Analysis</subject><subject>Biological and medical sciences</subject><subject>Blood Glucose - metabolism</subject><subject>Bread</subject><subject>Calorimetry</subject><subject>Calorimetry, Differential Scanning</subject><subject>Carbohydrates</subject><subject>Cereal products</subject><subject>Diabetes</subject><subject>Diabetes mellitus (non-insulin dependent)</subject><subject>Diabetes Mellitus, Type 2 - blood</subject><subject>Diabetes. Impaired glucose tolerance</subject><subject>Diet</subject><subject>Differential scanning calorimetry</subject><subject>Digestibility</subject><subject>Endocrine pancreas. Apud cells (diseases)</subject><subject>Endocrinology</subject><subject>Endocrinopathies</subject><subject>Female</subject><subject>Food Handling</subject><subject>Glycemic index</subject><subject>Health aspects</subject><subject>Hot Temperature</subject><subject>Humans</subject><subject>Insulin</subject><subject>Insulin - blood</subject><subject>Kinetics</subject><subject>Lipids</subject><subject>Male</subject><subject>Management. Various non-drug treatments. Langerhans islet grafts</subject><subject>Meals</subject><subject>Medical sciences</subject><subject>Metabolic response</subject><subject>Middle Aged</subject><subject>Nutrition</subject><subject>Nutritional aspects</subject><subject>Oryza - chemistry</subject><subject>Parboiling</subject><subject>Rice</subject><subject>Starch - analysis</subject><subject>Thermodynamics</subject><issn>0954-3007</issn><issn>1476-5640</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><sourceid>8G5</sourceid><sourceid>BENPR</sourceid><sourceid>GUQSH</sourceid><sourceid>M2O</sourceid><recordid>eNp10ktv1DAQAOAIgWgpnLkhC1Bv2foROzG3qoKCVIkLnC3Hmew6ZO3F4yD23-NlV6KgIh988DfjGXuq6iWjK0ZFd4XTCiYXVkxRqpV-VJ2zplW1VA19XJ1TLZtaUNqeVc8QJ0rLYcufVmeMdpzzrjmvvt3Oe2dh6x3xYYCfJI5kZ1Mf_QwDSd4BGWAHYUASA8kbIAg_IPm8_y1TdIDow5q8I5iXYV-ykLzfAeFk8LaHXBLj0k_gMj6vnox2Rnhx2i-qrx_ef7n5WN99vv10c31XO8lVrqGz0AvpNAWQIGhnLWuoHMeRSUb7QSjhBtUIbpnVLaOl9a7ripBjxzQocVFdHvOW8r4vgNlsPTqYZxsgLmhaxriWmhb45h84xSWFUpvhquGKt6ppinr9X8W0ki3noqD6iNZ2BuPDGHOybg0Bkp1jgLG8p7lmumPldqWLXz3gyxoOf_FgwOW9gA3YOW8wzkv2MeDf8OoIXYqICUazS35r094wag5DY3Ayh6Exp6EpEa9ODS79FoZ7_jglBbw9AYvOzmOywXn844SSomT-BcfXx6A</recordid><startdate>20000501</startdate><enddate>20000501</enddate><creator>LARSEN, H. 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N ; RASMUSSEN, O. W ; RASMUSSEN, P. H ; ALSTRUP, K. K ; BISWAS, S. K ; TETENS, I ; THILSTED, S. H ; HERMANSEN, K</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c526t-e8aeb35c90ee5e308aa1405fff1510bd363cd6432a1a97106008884055f819e63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Aged</topic><topic>Amylopectin</topic><topic>Amylose</topic><topic>Analysis</topic><topic>Biological and medical sciences</topic><topic>Blood Glucose - metabolism</topic><topic>Bread</topic><topic>Calorimetry</topic><topic>Calorimetry, Differential Scanning</topic><topic>Carbohydrates</topic><topic>Cereal products</topic><topic>Diabetes</topic><topic>Diabetes mellitus (non-insulin dependent)</topic><topic>Diabetes Mellitus, Type 2 - blood</topic><topic>Diabetes. 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N</au><au>RASMUSSEN, O. W</au><au>RASMUSSEN, P. H</au><au>ALSTRUP, K. K</au><au>BISWAS, S. K</au><au>TETENS, I</au><au>THILSTED, S. H</au><au>HERMANSEN, K</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Glycaemic index of parboiled rice depends on the severity of processing : study in type 2 diabetic subjects</atitle><jtitle>European journal of clinical nutrition</jtitle><addtitle>Eur J Clin Nutr</addtitle><date>2000-05-01</date><risdate>2000</risdate><volume>54</volume><issue>5</issue><spage>380</spage><epage>385</epage><pages>380-385</pages><issn>0954-3007</issn><eissn>1476-5640</eissn><abstract>To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility.
Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast.
Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark.
All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P<0.001), within rice samples PP tended to be lower than NP (P=0.07). The glycaemic indices were: NP: 55+/-5, TP: 46+/-8 and PP: 39+/-6, and lower for PP than NP (P<0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P<0.001). Differential scanning calorimetry showed the presence of amylose-lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples.
All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP.
The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the 'Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat' foundation.</abstract><cop>Basingstoke</cop><pub>Nature Publishing</pub><pmid>10822284</pmid><doi>10.1038/sj.ejcn.1600969</doi><tpages>6</tpages><oa>free_for_read</oa></addata></record> |
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| ispartof | European journal of clinical nutrition, 2000-05, Vol.54 (5), p.380-385 |
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| source | MEDLINE; SpringerLink Journals; Nature; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals |
| subjects | Aged Amylopectin Amylose Analysis Biological and medical sciences Blood Glucose - metabolism Bread Calorimetry Calorimetry, Differential Scanning Carbohydrates Cereal products Diabetes Diabetes mellitus (non-insulin dependent) Diabetes Mellitus, Type 2 - blood Diabetes. Impaired glucose tolerance Diet Differential scanning calorimetry Digestibility Endocrine pancreas. Apud cells (diseases) Endocrinology Endocrinopathies Female Food Handling Glycemic index Health aspects Hot Temperature Humans Insulin Insulin - blood Kinetics Lipids Male Management. Various non-drug treatments. Langerhans islet grafts Meals Medical sciences Metabolic response Middle Aged Nutrition Nutritional aspects Oryza - chemistry Parboiling Rice Starch - analysis Thermodynamics |
| title | Glycaemic index of parboiled rice depends on the severity of processing : study in type 2 diabetic subjects |
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