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首页> 外文期刊>The Journal of Nutrition: Official Organ of the American Institute of Nutrition >Substituting White Rice with Brown Rice for 16 Weeks Does Not Substantially Affect Metabolic Risk Factors in Middle-Aged Chinese Men and Women with Diabetes or a High Risk for Diabetes
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Substituting White Rice with Brown Rice for 16 Weeks Does Not Substantially Affect Metabolic Risk Factors in Middle-Aged Chinese Men and Women with Diabetes or a High Risk for Diabetes

机译：用白米饭替代糙米饭16周对中老年糖尿病男女或糖尿病高危男性和女性的代谢危险因素没有实质性影响

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Epidemiologic studies have suggested that higher consumption of white rice (WR) is associated with increased risk for type 2 diabetes mellitus. However, it is unclear whether substituting brown rice (BR) for WR can improve metabolic risk factors. A total of 202 middle-aged adults with diabetes or a high risk for diabetes were randomly assigned to a WR (n = 101) or BR group (n = 101) and consumed the rice ad libitum for 16 wk. Metabolic risk markers, including BMI, waist circumference, blood pressure, glycated hemoglobin, and serum lipid, glucose, and insulin concentrations were measured before and after the intervention. Over the course of the intervention, no between-group differences were found for any markers except the serum LDL cholesterol concentration, which decreased more in the WR group compared to the BR group (P = 0.02). However, this effect was observed only among participants with diabetes (n = 47). The reversion rate of reduced serum HDL cholesterol was marginally higher in the BR group (14.9%) than in the WR group (6.9%) (P = 0.07). Among participants with diabetes, a greater reduction in diastolic blood pressure was observed in the BR group compared to the WR group (P = 0.02). Our study suggests that incorporating BR into the daily diet for 16 wk did not substantially improve metabolic risk factors. Further studies with larger sample sizes, longer durations of follow-up, and different varieties of rice are needed to carefully examine the role of BR in the prevention and management of diabetes.
机译：流行病学研究表明，食用白米（WR）的增加与2型糖尿病的风险增加相关。然而，尚不清楚用糙米（BR）替代WR是否可以改善代谢风险因素。总共将202名糖尿病或糖尿病高危中年成年人随机分为WR（n = 101）或BR组（n = 101），并随意食用大米16周。在干预之前和之后，测量代谢风险指标，包括BMI，腰围，血压，糖化血红蛋白以及血脂，葡萄糖和胰岛素浓度。在整个干预过程中，除血清LDL胆固醇浓度外，其他任何标记物之间均未发现组间差异，WR组的血LDL胆固醇水平较BR组下降的更多（P = 0.02）。但是，这种效果仅在糖尿病患者中观察到（n = 47）。 BR组（14.9％）的血清HDL胆固醇降低的逆转率略高于WR组（6.9％）（P = 0.07）。在糖尿病患者中，与WR组相比，BR组的舒张压下降更大（P = 0.02）。我们的研究表明，将BR纳入16周的每日饮食中并不能显着改善代谢风险因素。需要进行更大样本量，更长随访时间以及不同水稻品种的进一步研究，以仔细研究BR在糖尿病预防和管理中的作用。

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