Glycaemic responses to glucose and rice in people of Chinese and European ethnicity

2020 ◽  
Author(s):  
M Kataoka ◽  
BJ Venn ◽  
SM Williams ◽  
Lisa Te Morenga ◽  
IM Heemels ◽  
...  
Keyword(s):  
Ethnic Differences ◽  
Rice Variety ◽  
Glycaemic Index ◽  
Activity Levels ◽  
Glycaemic Response ◽  
Rice Varieties ◽  
Adjusted Risk ◽  
Postprandial Glycaemia ◽  
Adjusted Risk Ratio ◽  
Glucose Curve

Aims: Diabetes rates are especially high in China. Risk of Type 2 diabetes increases with high intakes of white rice, a staple food of Chinese people. Ethnic differences in postprandial glycaemia have been reported. We compared glycaemic responses to glucose and five rice varieties in people of European and Chinese ethnicity and examined possible determinants of ethnic differences in postprandial glycaemia. Methods: Self-identified Chinese (n = 32) and European (n = 31) healthy volunteers attended on eight occasions for studies following ingestion of glucose and jasmine, basmati, brown, Doongara® and parboiled rice. In addition to measuring glycaemic response, we investigated physical activity levels, extent of chewing of rice and salivary α-amylase activity to determine whether these measures explained any differences in postprandial glycaemia. Results: Glycaemic response, measured by incremental area under the glucose curve, was over 60% greater for the five rice varieties (P < 0.001) and 39% greater for glucose (P < 0.004) amongst Chinese compared with Europeans. The calculated glycaemic index was approximately 20% greater for rice varieties other than basmati (P = 0.01 to 0.05). Ethnicity [adjusted risk ratio 1.4 (1.2-1.8) P < 0.001] and rice variety were the only important determinants of incremental area under the glucose curve. Conclusions: Glycaemic responses following ingestion of glucose and several rice varieties are appreciably greater in Chinese compared with Europeans, suggesting the need to review recommendations regarding dietary carbohydrate amongst rice-eating populations at high risk of diabetes. © 2012 Diabetes UK.

scholarly journals Glycaemic responses to glucose and rice in people of Chinese and European ethnicity

2020 ◽  
Author(s):  
M Kataoka ◽  
BJ Venn ◽  
SM Williams ◽  
Lisa Te Morenga ◽  
IM Heemels ◽  
...  
Keyword(s):  
Ethnic Differences ◽  
Rice Variety ◽  
Glycaemic Index ◽  
Activity Levels ◽  
Glycaemic Response ◽  
Rice Varieties ◽  
Adjusted Risk ◽  
Postprandial Glycaemia ◽  
Adjusted Risk Ratio ◽  
Glucose Curve

Aims: Diabetes rates are especially high in China. Risk of Type 2 diabetes increases with high intakes of white rice, a staple food of Chinese people. Ethnic differences in postprandial glycaemia have been reported. We compared glycaemic responses to glucose and five rice varieties in people of European and Chinese ethnicity and examined possible determinants of ethnic differences in postprandial glycaemia. Methods: Self-identified Chinese (n = 32) and European (n = 31) healthy volunteers attended on eight occasions for studies following ingestion of glucose and jasmine, basmati, brown, Doongara® and parboiled rice. In addition to measuring glycaemic response, we investigated physical activity levels, extent of chewing of rice and salivary α-amylase activity to determine whether these measures explained any differences in postprandial glycaemia. Results: Glycaemic response, measured by incremental area under the glucose curve, was over 60% greater for the five rice varieties (P < 0.001) and 39% greater for glucose (P < 0.004) amongst Chinese compared with Europeans. The calculated glycaemic index was approximately 20% greater for rice varieties other than basmati (P = 0.01 to 0.05). Ethnicity [adjusted risk ratio 1.4 (1.2-1.8) P < 0.001] and rice variety were the only important determinants of incremental area under the glucose curve. Conclusions: Glycaemic responses following ingestion of glucose and several rice varieties are appreciably greater in Chinese compared with Europeans, suggesting the need to review recommendations regarding dietary carbohydrate amongst rice-eating populations at high risk of diabetes. © 2012 Diabetes UK.

scholarly journals Estimated effects of white rice consumption and rice variety selection on incidence of type 2 diabetes in Cambodia

2015 ◽  
Vol 18 (14) ◽  
pp. 2592-2599 ◽  
Author(s):  
Seila Sar ◽  
Geoffrey C Marks
Keyword(s):  
Type 2 Diabetes ◽  
Rice Variety ◽  
Glycaemic Index ◽  
Consumption Patterns ◽  
Diabetes Incidence ◽  
Rice Varieties ◽  
White Rice ◽  
Rice Consumption ◽  
The Impact

AbstractObjectiveRice consumption patterns are considered an important risk factor for diabetes in many countries. The present study aimed to model the impact of a shift in consumption of white rice from current to appropriately reduced levels and a shift in rice variety from one with a high glycaemic index to one with a low glycaemic index, on the burden of type 2 diabetes in Cambodia.DesignPrevent Plus software was used to model the impact of selected changes to white rice consumption on the burden of type 2 diabetes. Data used for modelling included: demographic projections, relative risk estimates for white rice consumption and diabetes, diabetes incidence, rice type and quantities consumed. The 10-year projections were based on different scenarios of changes in risk factors.ResultsWith no intervention, 10-year projections showed that total new diabetes cases will increase from 11 315 (9·1 per 10 000 person-years) for the year 2011 to 14 852 new cases (12·4 per 10 000 person-years) in 2020. However, this increase will be reduced by 27 % (average across 10 years) with a change in rice variety from Phka Rumdual to IR66 and by 26 % (average across 10 years) with a 25 % reduction in quantity from current consumption levels.ConclusionsChanging rice consumption patterns has potential for an important impact on diabetes risk, with a change of rice variety having a similar impact on the burden of diabetes in communities consuming rice with a high glycaemic index as a 25 % reduction in the quantity of rice consumed. Similar effects are likely for other countries with rice as a staple food, diversity in rice varieties and high incidence of diabetes.

scholarly journals The in vivo glycaemic response of different rice varieties in Sri Lanka

2021 ◽  
Vol 27 (3) ◽  
Author(s):  
Rathnayake Mudiyanselage Hasini Wasundara Rathnayake ◽  
◽  
Jamburagoda Gamage Shirani Ranasinghe ◽  
Seekkuge Susil Priyantha Silva ◽  
◽  
...  
Keyword(s):  
Sri Lanka ◽  
Healthy Subjects ◽  
Glycaemic Index ◽  
Rice Grain ◽  
Glycaemic Response ◽  
Rice Varieties ◽  
Beneficial Effects ◽  
Red Pericarp

Introduction: Diabetes poses a heavy economic burden in Sri Lanka. High glycaemic index (GI) diets are known to promote a higher risk of diabetes. This study was aimed to determine the GI values of nine improved and three traditional rice varieties of Sri Lanka including Bg406, H.H.Z.36, Ld368, Bw367, Bg94-1, At405, At362, Bg300, Bg352, Sudu heenati, Madathawalu, and Pachchaperumal. Furthermore, comparisons of GI values between improved and traditional varieties, as well as the effect of subject gender and colour of pericarp on GI were described. Methods: Fourteen healthy subjects consisting of seven males and seven females were fed with a reference food and cooked rice varieties containing 50 g available carbohydrate; GI were calculated. Results: The GI of 12 rice varieties varied from 40-69. All traditional varieties including Sudu heenati, Madathawalu and Pachchaperumal were in the low GI category presenting GI values of 51, 54, and 41, respectively. Rice with red pericarp obtained significantly lower GI compared to those with white pericarp. Yet, GI values obtained in males were significantly higher than females. Conclusion: The result of this study suggested that all traditional varieties and improved rice H.H.Z 36, Ld368, and Bg406 could have beneficial effects on lowering the glycaemic response in healthy subjects. Glycaemic index can be predicted from the colour of the rice grain. Gender should be considered in the determination of GI.

scholarly journals Tailoring rice varieties to consumer preferences induced by cultural and colonial heritage: Lessons from New Rice for Africa (NERICA) in The Gambia

2021 ◽  
pp. 003072702110197
Author(s):  
Kofi Britwum ◽  
Matty Demont
Keyword(s):  
Consumer Preferences ◽  
Rice Variety ◽  
Import Substitution ◽  
The Gambia ◽  
Rice Varieties ◽  
Auction Market ◽  
Asian Rice ◽  
Market Competitiveness ◽  
New Varieties ◽  
Locally Grown

Rice breeding priorities in Africa often focus on agronomic gains. However, being a net importer of rice, the continent’s varietal replacement success also crucially hinges on new varieties’ market competitiveness vis-à-vis imports. Markets have been profoundly shaped by cultural and colonial heritage. Indigenous preferences for African rice can be traced back to ancient rice domestication and have been subsequently influenced by Asian rice import standards as a result of colonial import substitution policies. New Rice for Africa (NERICA) crosses between African and Asian rice species have the potential to reconcile these dual indigenous/import preferences, but little is known about their market competitiveness. We use auction market data to assess the intrinsic and extrinsic consumer value of NERICA in The Gambia relative to two market standards: branded, Asian rice imports and the most popular locally grown Asian rice variety. We categorize rice consumers into four market segments, based on their heritage as evidenced by their preferences and genealogical lineages. NERICA outperforms both Asian rice standards in terms of market competitiveness, and its value is further reinforced by colonial heritage and labeling, but somewhat weakened by cultural heritage. Consumers were found to pay price premiums for NERICA in the range of 5% to 22% relative to Asian rice imports, with the highest premiums offered by consumers with colonial heritage, representing 86% of the sample. Maintaining and expanding this market will require breeders to incorporate trait mixes that reconcile agronomic gains and consumer preferences induced by cultural and colonial heritage.

scholarly journals Effects of intragastric administration of L-tryptophan on the glycaemic response to a nutrient drink in men with type 2 diabetes — impacts on gastric emptying, glucoregulatory hormones and glucose absorption

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Maryam Hajishafiee ◽  
Rachel A. Elovaris ◽  
Karen L. Jones ◽  
Leonie K. Heilbronn ◽  
Michael Horowitz ◽  
...  
Keyword(s):  
Type 2 Diabetes ◽  
Gastric Emptying ◽  
Plasma Glucose ◽  
Glucose Absorption ◽  
Intragastric Administration ◽  
Glycaemic Response ◽  
C Peptide ◽  
Postprandial Glycaemia ◽  
Glucoregulatory Hormones

Abstract Background The rate of gastric emptying and glucoregulatory hormones are key determinants of postprandial glycaemia. Intragastric administration of L-tryptophan slows gastric emptying and reduces the glycaemic response to a nutrient drink in lean individuals and those with obesity. We investigated whether tryptophan decreases postprandial glycaemia and slows gastric emptying in type 2 diabetes (T2D). Methods Twelve men with T2D (age: 63 ± 2 years, HbA1c: 49.7 ± 2.5 mmol/mol, BMI: 30 ± 1 kg/m2) received, on three separate occasions, 3 g (‘Trp-3’) or 1.5 g (‘Trp-1.5’) tryptophan, or control (0.9% saline), intragastrically, in randomised, double-blind fashion, 30 min before a mixed-nutrient drink (500 kcal, 74 g carbohydrates), containing 3 g 3-O-methyl-D-glucose (3-OMG) to assess glucose absorption. Venous blood samples were obtained at baseline, after tryptophan, and for 2 h post-drink for measurements of plasma glucose, C-peptide, glucagon and 3-OMG. Gastric emptying of the drink was quantified using two-dimensional ultrasound. Results Tryptophan alone stimulated C-peptide (P = 0.002) and glucagon (P = 0.04), but did not affect fasting glucose. In response to the drink, Trp-3 lowered plasma glucose from t = 15–30 min and from t = 30–45 min compared with control and Trp-1.5, respectively (both P < 0.05), with no differences in peak glucose between treatments. Gastric emptying tended to be slower after Trp-3, but not Trp-1.5, than control (P = 0.06). Plasma C-peptide, glucagon and 3-OMG increased on all days, with no major differences between treatments. Conclusions In people with T2D, intragastric administration of 3 g tryptophan modestly slows gastric emptying, associated with a delayed rise, but not an overall lowering of, postprandial glucose.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Do the determinants of food security differ in improved rice variety adoption? Evidence from Sierra Leone

2020 ◽  
Vol 5 (1) ◽  
pp. 466-484
Author(s):  
Bashiru Mansaray ◽  
Shaosheng Jin
Keyword(s):  
Food Security ◽  
Sierra Leone ◽  
Food Production ◽  
Formal Education ◽  
Rice Variety ◽  
Switching Regression ◽  
Rice Varieties ◽  
Cross Sectional ◽  
Sierra Leonean ◽  
The Government

AbstractThe Sierra Leonean government has implemented the improved rice varieties directed at enhancing more rice production to reduce food insecurity. This paper evaluates the food security effect of improved rice variety adoption using cross-sectional data collected in 2017 from a randomly selected sample of 624 rice farmers in Sierra Leone. The analysis uses the endogenous switching regression and propensity score matching (PSM) approach. The results revealed that the adoption of improved rice varieties has a significant positive effect on food security. That confirms the crucial role of improved rice variety adoption in increasing food production and food security. Therefore, the study recommended the intensification of policies that promote improved rice variety adoption, if more food production and food security are to be realized. Further, the government should continue the lead in rice variety promotion and dissemination and in enhancing an enabling environment for the effective adoption of farmers. Given the preponderant evidence of the different factors of food security, appropriate policies that seek to promote formal education, more income generation for farmers, and easy and credible access to farmland for landless farmers would enhance food security.

scholarly journals Glycaemic index values for commercially available potatoes in Great Britain

2005 ◽  
Vol 94 (6) ◽  
pp. 917-921 ◽  
Author(s):  
C. Jeya K. Henry ◽  
Helen J. Lightowler ◽  
Caroline M. Strik ◽  
Michael Storey
Keyword(s):  
Blood Glucose ◽  
Great Britain ◽  
Glycaemic Index ◽  
Crossover Design ◽  
Repeated Measure ◽  
Glycaemic Response ◽  
Potato Varieties ◽  
Glycaemic Load ◽  
Wide Range ◽  
Finger Prick

The glycaemic response to eight potato varieties commercially available in Great Britain was compared against a glucose standard in a non-blind, randomised, repeated measure, crossover design trial. Seventeen healthy subjects (three males, fouteen females), mean age 32 (sd 13) years and mean BMI 22·3 (sd 3·6) kg/m2, were recruited to the study. Subjects were served portions of eight potato varieties and a standard food (glucose), on separate occasions, each containing 50 g carbohydrate. Capillary blood glucose was measured from finger-prick samples in fasted subjects (0 min) and at 15, 30, 45, 60, 90 and 120 min after the consumption of each test food. For each potato variety, the glycaemic index (GI) value was calculated geometrically by expressing the incremental area under the blood glucose curve (IAUC) as a percentage of each subject's average IAUC for the standard food. The eight potato varieties exhibited a wide range in GI values from 56 to 94. A trend was seen whereby potatoes with waxy textures produced medium GI values, whilst floury potatoes had high GI values. Considering the widespread consumption of potatoes in Great Britain (933–1086 g per person per week), this information could be used to help lower the overall GI and glycaemic load of the diets of the British population.

scholarly journals Glycaemic potency reduction by coarse grain structure in breads is largely eliminated during normal ingestion

2021 ◽  
pp. 1-27
Author(s):  
Akila SRV ◽  
Suman Mishra ◽  
Allan Hardacre ◽  
Lara Matia-Merino ◽  
Kelvin Goh ◽  
...  
Keyword(s):  
Blood Glucose ◽  
Glycaemic Index ◽  
Moderating Effect ◽  
Grain Structure ◽  
Coarse Grain ◽  
White Bread ◽  
Starch Digestion ◽  
Glycaemic Response ◽  
Significant Difference

Abstract The hypothesis that coarse grain particles in breads reduce glycaemic response only if the particles remain intact during ingestion was tested. Three breads were formulated: (1) White bread (WB - reference), (2) 75% of kibbled purple wheat in 25% white bread matrix (PB), (3) a 1:1 mixture of 37.5% kibbled soy beans and 37.5% of kibble purple wheat in 25% white bread matrix (SPB). Each bread was ingested in three forms: unchewed (U), as customarily consumed (C), and homogenized (H). Twelve participants ingested 40 g available carbohydrate portions of each bread in each form, with post prandial blood glucose measured over 120 min. Glycaemic responses to WB were the same regardless of its form when ingested. Unchewed PB had significantly less glycaemic effect than WB, whereas the C and H forms were similar to WB. Based on a glycaemic index (GI) of 70 for WB the GI values for the C, U and H breads respectively were WB: 70.0, 70, 70, PB: 75, 42, 61, SPB: 57, 48, 55 (%) (Least significant difference = 17.43, p <0.05, bold numbers significantly different from WB). The similar glycaemic response to the H and C forms of the breads, and their difference from the U form, showed that the glycaemia-moderating effect of grain structure on starch digestion was lost during customary ingestion of bread. We conclude that kibbled grain structure may not effectively retard starch digestion in breads as normally consumed because it is largely eliminated by ingestive processes including chewing.

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