scholarly journals Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

2017 ◽  
Author(s):  
Louise Weiwei Lu ◽  
Bernard Venn ◽  
Jun Lu ◽  
John Monro ◽  
Elaine Rush
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Concentration ◽  
Postprandial Blood Glucose ◽  
Cooking Methods ◽  
Parboiled Rice ◽  
White Rice ◽  
Glycaemic Load ◽  
Lower Blood ◽  
Treatment Experiment ◽  
Rice Samples

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 minutes after consumption of 140g of rice. Three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ºC. All rice was served warm at 65 ºC. Chewing time was recorded. Results: The 24-hours cold-stored and reheated parboiled rice resulted in a 42% and 12% lower blood glucose concentration trajectory than freshly cooked medium-grain white rice and freshly cooked parboiled rice. Chewing time for 10g cold stored parboiled rice was 6 seconds (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 long term may reduce risk for type 2 and gestational diabetes. More trials are needed to identify the significance.

scholarly journals Postprandial glycaemic and appetite responses to cookies following in-corporation of Stevia and Moringa leaf powder

2017 ◽  
Vol 1 (1) ◽  
pp. 3
Author(s):  
Imran Khan
Keyword(s):  
Blood Glucose ◽  
Blood Glucose Concentration ◽  
Area Under The Curve ◽  
Postprandial Blood Glucose ◽  
Caloric Test ◽  
Postprandial Glycaemia ◽  
Gastrointestinal Discomfort ◽  
Lower Blood ◽  
Leaf Powder ◽  
Design And Methods

Background/objective: Medicinal plants including Stevia and Moringa constitute an important source of health-beneficial bioactive components and hence, their intake may beneficially modulate biomarkers of chronic diseases. Therefore, the objective of the present study was to investigate the effect of cookies incorporating stevia and Moringa leaf powder on postprandial glycaemia, appetite, palatability and       gastrointestinal wellbeing in humans. Design and methods: In a randomized   crossover design, twenty healthy subjects consumed three iso-caloric test foods (each providing 50 g available carbohydrates) of control cookies (CC), stevia leaf-containing cookies (SC) and Moringa leaf-containing cookies (MC) as breakfast. Blood glucose and subjective appetite were measured at fasting and over 2 hours after consumption of the cookies. Palatability and gastrointestinal wellbeing were measured using standard questionnaires. Results: Compared to CC, MC resulted in a significant  decrease in postprandial blood glucose concentration at 30 and 45 min (P = 0.002 and P = 0.003, respectively) and showed a tendency (P = 0.077) for lower blood glucose incremental area under the curve (iAUC). Subjects were significantly less hungry  after SC and MC intake (P= 0.035 and P= 0.041, respectively) compared to CC. In addition, the SC resulted in significantly (P = 0.037) lower hunger incremental area over the curve (iAOC) compared to CC. All the cookies were liked by the subjects without any reported gastrointestinal discomfort. Conclusion: In conclusion, the  results showed that compared to CC, MC improved postprandial glycaemia and reduced hunger, while SC reduced hunger only. Future studies are now warranted to explore the mechanisms responsible for these observed effects.

scholarly journals Effect of co-ingestion of amino acids with rice on glycaemic and insulinaemic response

2015 ◽  
Vol 114 (11) ◽  
pp. 1845-1851 ◽  
Author(s):  
Yean Yean Soong ◽  
Joseph Lim ◽  
Lijuan Sun ◽  
Christiani Jeyakumar Henry
Keyword(s):  
Amino Acids ◽  
Blood Glucose ◽  
Amino Acid ◽  
Glycaemic Index ◽  
Amino Acid Mixture ◽  
Postprandial Blood Glucose ◽  
Acid Mixture ◽  
White Rice ◽  
Amino Acid Mixtures

AbstractConsumption of high glycaemic index (GI) and glycaemic response (GR) food such as white rice has been implicated in the development of type 2 diabetes. Previous studies have reported the ability of individual amino acids to reduce GR of carbohydrate-rich foods. Because of the bitter flavour of amino acids, they have rarely been used to reduce GR. We now report the use of a palatable, preformed amino acid mixture in the form of essence of chicken. In all, sixteen healthy male Chinese were served 68 or 136 ml amino acid mixture together with rice, or 15 or 30 min before consumption of white rice. Postprandial blood glucose and plasma insulin concentrations were measured at fasting and every 15 min after consumption of the meal until 60 min after the consumption of the white rice. Subsequent blood samples were taken at 30-min intervals until 210 min. The co-ingestion of 68 ml of amino acid mixture with white rice produced the best results in reducing the peak blood glucose and GR of white rice without increasing the insulinaemic response. It is postulated that amino acid mixtures prime β-cell insulin secretion and peripheral tissue uptake of glucose. The use of ready-to-drink amino acid mixtures may be a useful strategy for lowering the high-GI rice diets consumed in Asia.

scholarly journals The Research of Improved Grey GM (1, 1) Model to Predict the Postprandial Glucose in Type 2 Diabetes

2016 ◽  
Vol 2016 ◽  
pp. 1-6 ◽  
Author(s):  
Yannian Wang ◽  
Fenfen Wei ◽  
Changqing Sun ◽  
Quanzhong Li
Keyword(s):  
Type 2 Diabetes ◽  
Blood Glucose ◽  
Prediction Model ◽  
Glucose Concentration ◽  
Blood Glucose Concentration ◽  
Original Data ◽  
Postprandial Glucose ◽  
Postprandial Blood Glucose ◽  
Glucose Prediction

Diabetes may result in some complications and increase the risk of many serious health problems. The purpose of clinical treatment is to carefully manage the blood glucose concentration. If the blood glucose concentration is predicted, treatments can be taken in advance to reduce the harm to patients. For this purpose, an improved grey GM (1, 1) model is applied to predict blood glucose with a small amount of data, and especially in terms of improved smoothness it can get higher prediction accuracy. The original data of blood glucose of type 2 diabetes is acquired by CGMS. Then the prediction model is established. Finally, 50 cases of blood glucose from the Henan Province People’s Hospital are predicted in 5, 10, 15, 20, 25, and 30 minutes, respectively, in advance to verify the prediction model. The prediction result of blood glucose is evaluated by the EGA, MSE, and MAE. Particularly, the prediction results of postprandial blood glucose are presented and analyzed. The result shows that the improved grey GM (1, 1) model has excellent performance in postprandial blood glucose prediction.

Investigating the relationship between lentil carbohydrate fractions and in vivo postprandial blood glucose response by use of the natural variation in starch fractions among 20 lentil varieties

2017 ◽  
Vol 8 (10) ◽  
pp. 3783-3791 ◽  
Author(s):  
D. Dan Ramdath ◽  
Qiang Liu ◽  
Elizabeth Donner ◽  
Aileen Hawke ◽  
Danusha Kalinga ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Natural Variation ◽  
Starch Content ◽  
Postprandial Blood Glucose ◽  
Glucose Response ◽  
Lower Blood Glucose ◽  
Blood Glucose Response ◽  
Lower Blood ◽  
The Relationship

Using human studies we confirm that lentils lower blood glucose response, which is correlated to the rapidly digestible starch and resistant starch content.

scholarly journals d-Fagomine lowers postprandial blood glucose and modulates bacterial adhesion

2011 ◽  
Vol 107 (12) ◽  
pp. 1739-1746 ◽  
Author(s):  
Livia Gómez ◽  
Eunice Molinar-Toribio ◽  
María Ángeles Calvo-Torras ◽  
Carles Adelantado ◽  
M. Emília Juan ◽  
...  
Keyword(s):  
Body Weight ◽  
Blood Glucose ◽  
Intestinal Mucosa ◽  
Bacterial Adhesion ◽  
Pathogenic Bacteria ◽  
Blood Glucose Concentration ◽  
Postprandial Blood Glucose ◽  
Dependent Manner ◽  
Food Component

d-Fagomine is an iminosugar originally isolated from seeds of buckwheat (Fagopyrum sculentumMoench), present in the human diet and now available as a pure crystalline product. We testedd-fagomine for activities connected to a reduction in the risk of developing insulin resistance, becoming overweight and suffering from an excess of potentially pathogenic bacteria. The activities were: intestinal sucrase inhibitionin vitro(rat mucosa and everted intestine sleeves), modulation of postprandial blood glucose in rats, bacterial agglutination and bacterial adhesion to pig intestinal mucosa. When ingested together with sucrose or starch,d-fagomine lowered blood glucose in a dose-dependent manner without stimulating insulin secretion.d-Fagomine reduced the area under the curve (0–120 min) by 20 % (P < 0·01) and shifted the time to maximum blood glucose concentration (Tmax) by 15 min at doses of 1–2 mg/kg body weight when administered together with 1 g sucrose/kg body weight. Moreover,d-fagomine (0·14 mm) agglutinated 60 % of Enterobacteriaceae (Escherichia coli,Salmonella entericaserovar Typhimurium) populations (P < 0·01), while it did not show this effect onBifidobacteriumspp. orLactobacillusspp. At the same concentration,d-fagomine significantly (P < 0·001) inhibited the adhesion of Enterobacteriaceae (95–99 % cells in the supernatant) and promoted the adhesion ofLactobacillus acidophilus(56 % cells in the supernatant) to intestinal mucosa.d-Fagomine did not show any effect on bacterial cell viability. Based on all this evidence,d-fagomine may be used as a dietary ingredient or functional food component to reduce the health risks associated with an excessive intake of fast-digestible carbohydrates, or an excess of potentially pathogenic bacteria.

scholarly journals Noodles Made from High Amylose Wheat Flour Attenuate Postprandial Glycaemia in Healthy Adults

Nutrients ◽  
2020 ◽  
Vol 12 (8) ◽  
pp. 2171
Author(s):  
Kim Ang ◽  
Carla Bourgy ◽  
Haelee Fenton ◽  
Ahmed Regina ◽  
Marcus Newberry ◽  
...  
Keyword(s):  
Young Adults ◽  
Blood Glucose ◽  
Wheat Flour ◽  
Glucose Concentration ◽  
Blood Glucose Concentration ◽  
Lower Blood Glucose ◽  
Postprandial Glycaemia ◽  
Lower Blood ◽  
High Amylose ◽  
Blood Glucose Concentrations

Previous research has not considered the effect of high amylose wheat noodles on postprandial glycaemia. The aim of the study is to investigate the effect of consumption of high amylose noodles on postprandial glycaemia over 2-h periods by monitoring changes in blood glucose concentration and calculating the total area under the blood glucose concentration curve. Twelve healthy young adults were recruited to a repeated measure randomised, single-blinded crossover trial to compare the effect of consuming noodles (180 g) containing 15%, 20% and 45% amylose on postprandial glycaemia. Fasting blood glucose concentrations were taken via finger-prick blood samples. Postprandial blood glucose concentrations were taken at 15, 30, 45, 60, 90 and 120 min. Subjects consuming high amylose noodles made with flour containing 45% amylose had significantly lower blood glucose concentration at 15, 30 and 45 min (5.5 ± 0.11, 6.1 ± 0.11 and 5.6 ± 0.11 mmol/L; p = 0.01) compared to subjects consuming low amylose noodles with 15% amylose (5.8 ± 0.12, 6.6 ± 0.12 and 5.9 ± 0.12 mmol/L). The total area under the blood glucose concentration curve after consumption of high amylose noodles with 45% amylose was 640.4 ± 9.49 mmol/L/min, 3.4% lower than consumption of low amylose noodles with 15% amylose (662.9 ± 9.49 mmol/L/min), p = 0.021. Noodles made from high amylose wheat flour attenuate postprandial glycaemia in healthy young adults, as characterised by the significantly lower blood glucose concentration and a 3.4% reduction in glycaemic response.

scholarly journals Detection of Aflatoxins in Rice Samples

2015 ◽  
Vol 49 (3) ◽  
pp. 189-194 ◽  
Author(s):  
A Nisa ◽  
N Zahra ◽  
S Hina
Keyword(s):  
Protein Metabolism ◽  
Brown Rice ◽  
Dietary Exposure ◽  
Parboiled Rice ◽  
White Rice ◽  
Broken Rice ◽  
The World ◽  
Rice Samples ◽  
Layer Chromatography

Aflatoxins are natural contaminants of cereals and other commodities throughout the world. Chronic dietary exposure even to low doses of aflatoxins is a known risk factor for liver cancer and effect protein metabolism and immunity. The study was carried out on a 1029 samples of brown rice, 1561 samples of white rice, 33 samples of broken rice, 13 samples of Sella rice, 52 samples of parboiled rice of export quality from Pakistan during the years 2006-2010 for determination of Aflatoxin B1, B2, G1 and G2 by Thin Layer Chromatography. 341 (33.13%) samples of white rice, 350 (22.42%) samples of brown rice, 13 (39.39%) samples of broken rice, 25 (24.27%) samples of Sella rice and 14 (26.92%) samples of parboiled rice were found contaminated with B1. B2 was detected in 33 (3.20%) samples of white rice, 23 (1.47%) samples of brown rice and 1(3.03%) samples of broken rice. While G1 is found in 9 (0.8%) samples of white rice, 57 (3.65%) samples of brown rice, 1 (1.5 %) samples of parboiled rice. Aflatoxin G2 was absent in all samples. DOI: http://dx.doi.org/10.3329/bjsir.v49i3.22134 Bangladesh J. Sci. Ind. Res. 49(3), 189-194, 2014

scholarly journals Swallowing food without chewing; a simple way to reduce postprandial glycaemia

1986 ◽  
Vol 55 (1) ◽  
pp. 43-47 ◽  
Author(s):  
N. W. Read ◽  
I. McL. Welch ◽  
C. J. Austen ◽  
C. Barnish ◽  
C. E. Bartlett ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Slow Release ◽  
The Other ◽  
Postprandial Blood Glucose ◽  
Glycaemic Response ◽  
Healthy Human ◽  
White Rice ◽  
Glucose Levels ◽  
Blood Glucose Levels ◽  
Human Volunteers

1. The degree to which disruption by mastication affects the glycaemic response to four different carbohydrate foods was investigated in healthy human volunteers; each food was eaten by six subjects.2. Subjects ate meals of sweetcorn, white rice, diced apple or potato on two occasions; on one occasion they chewed the food thoroughly, on the other occasion they swallowed each mouthful without chewing it.3. When the foods were chewed the postprandial blood glucose levels rose to levels which vaned according to the food ingested.4. Swallowing without chewing reduced the glycaemic response to each food, achieving a similar effect as administration of viscous polysaccharides or ‘slow-release’ carbohydrates.

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