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Relative glycemic and insulinemic impact of rice and rice products

Relative glycemic and insulinemic impact of rice and rice products Purpose – Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products. Design/methodology/approach – In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated. Findings – The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice ( p <0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p <0.01) and rice kheer (19 g, p <0.05). Practical implications – Despite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed. Originality/value – The GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

Relative glycemic and insulinemic impact of rice and rice products

Nutrition & Food Science , Volume 42 (4): 10 – Jul 13, 2012

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References (20)

Publisher
Emerald Publishing
Copyright
Copyright © 2012 Emerald Group Publishing Limited. All rights reserved.
ISSN
0034-6659
DOI
10.1108/00346651211248584
Publisher site
See Article on Publisher Site

Abstract

Purpose – Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products. Design/methodology/approach – In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated. Findings – The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice ( p <0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p <0.01) and rice kheer (19 g, p <0.05). Practical implications – Despite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed. Originality/value – The GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: Jul 13, 2012

Keywords: Rice; Diet; Food products; Carbohydrates; Rice products; Relative glycemic impact; Glycemic bread equivalent; Inulin response

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