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首页> 外文期刊>Asia Pacific journal of clinical nutrition >Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses
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Even minimal polishing of an Indian parboiled brown rice variety leads to increased glycemic responses

机译：甚至最小的印度腐蚀糙米品种抛光导致血糖反应增加

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Background and Objectives: To evaluate the effect of polishing on the glycemic properties of Indian parboiled brown rice. Methods and Study Design: We evaluated the effect of different degrees of polishing on the glycemic and insulinemic responses of Bapatla (BPT-5204), Indian parboiled Indica rice variety. Brown rice (BR), under milled rice (UMR) and white rice (WR) with 2.3% and 9.7% degree of polishing (DOP), respectively, were prepared and evaluated for the glycemic properties. Incremental Area Under the Curves (IAUC) were estimated for both glycemic index (GI) in 12 healthy participants (6 men, 6 women) and 24 hr glycemic response studies in 13 overweight participants (5 men, 8 women) using continuous glucose monitoring (CGM) system with approximate to 2000kcal/day rice diets. Differences in pre and post meal insulin (A) were assessed. Results: The GI of WR (GI=79.6) and UMR (GI=73) were significantly higher than BR (GI=57.6) (p<0.01). Similar results were obtained for 24 hr glycemic responses [IAUC: WR=58.4, UMR=55.5, BR=34.7 mg*5 min/dL, respectively]. The A Insulin responses were lower with BR meals compared with UMR and WR (p=0.025; p=0.003). Conclusions: Both UMR and WR had a high GI while BR had a medium GI. This could have influenced the 24 h glycaemic and insulinemic responses of BR which had the lowest responses as compared with UMR and WR, and the latter two had similar higher responses. Thus any degree of polishing leads to higher glycaemic responses.
机译：背景和目标：评价抛光对印度腐殖酸稻血糖性质的影响。方法和研究设计：我们评估了不同程度抛光对Bapatla（BPT-5204），印度腐败的籼稻品种的血糖和胰岛素反应的影响。制备糙米（BR），下磨米（UMR）和白米（WR），分别为2.3％和9.7％抛光（DOP），并评估血糖性质。曲线下的增量面积（IAC）估计12名健康参与者（6名男性，6名女性）和24名超重参与者（5名男子，8名女性）的24小时血糖反应研究的血糖指数（GI）估计使用连续葡萄糖监测（ CGM）系统具有近似2000kcal /日米饮食的系统。评估前和膳食后胰岛素（A）的差异。结果：WR（GI = 79.6）和UMR（GI = 73）的GI显着高于BR（GI = 57.6）（P <0.01）。获得了类似的结果，得到24小时血糖反应[IAC：WR = 58.4，UMR = 55.5，分别为34.7mg * 5分钟/ dL]。与UMR和WR相比，Br膳食含有胰岛素反应（p = 0.025; p = 0.003）。结论：UMR和WR均具有高GI，而BR有中等GI。这可能影响了BR的24小时血糖和胰岛素反应，与UMR和WR相比具有最低的响应，后两者具有相似的更高的反应。因此，任何程度的抛光程度导致更高的血糖反应。

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