...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>European journal of clinical nutrition >Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects.
【24h】

Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects.

机译：煮熟米的血糖指数取决于加工的严重程度：在2型糖尿病受试者中进行研究。

获取原文
获取原文并翻译 | 示例
   

获取外文期刊封面封底 >>

       
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

OBJECTIVE: To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. DESIGN: Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. SETTING: Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. RESULTS: All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP: 274+/-53; PP: 231+/-37 mmol/1*180 min.; means+/-s.e.m.) than white bread (626+/-80; P<0.001), within rice samples PP tended to be lower than NP (P=0.07). The glycaemic indices were: NP: 55+/-5, TP: 46+/-8 and PP: 39+/-6, and lower for PP than NP (P<0.05). The insulin responses were similar for the three rice meals, which were all lower than that to white bread (P<0.001). Differential scanning calorimetry showed the presence of amylose-lipid complexes in all rice samples and of retrograded amylopectin in PP. Amylose retrogradation was not detected in any of the rice samples. CONCLUSIONS: All rice test meals were low-glycaemic in type 2 diabetic subjects. There was no effect of TP on glycaemic index, whereas PP reduced the glycaemic index by almost 30% compared to NP. Sponsorship: The Royal Veterinary and Agricultural University, Aarhus University Hospital, Danish International Development Assistance (DANIDA), Ministry of Foreign Affairs and the 'Konsul Johannes Fogh-Nielsens og Fru Ella Fogh-Nielsens Legat' foundation.
机译：目的：研究煮沸过程及其严重程度对2型糖尿病人对大米的血糖和胰岛素反应的影响。此外，要检查与煮沸有关的淀粉结构变化，这可能会影响代谢反应和消化率。设计：9名2型糖尿病受试者摄入四餐：白面包（WB）和三餐相同品种的未煮熟（NP），轻度传统煮熟（TP）和重压煮熟（PP）。参与者在禁食过夜后，分别摄取了测试餐（50 g有效碳水化合物）。地点：丹麦奥尔胡斯大学医院内分泌和代谢科门诊。结果：所有三个大米样品引起的餐后血浆葡萄糖反应（NP：335 +/- 43; TP：274 +/- 53; PP：231 +/- 37 mmol / 1 * 180分钟;均值+/- sem）均低于大米样品中的白面包（626 +/- 80; P <0.001），PP往往低于NP（P = 0.07）。血糖指数为：NP：55 +/- 5，TP：46 +/- 8，PP：39 +/- 6，并且PP的血糖指数低于NP（P <0.05）。三种米粉的胰岛素反应相似，均低于白面包（P <0.001）。差示扫描量热法显示在所有大米样品中都存在直链淀粉-脂质复合物，而PP中存在回生的支链淀粉。在任何大米样品中均未检测到直链淀粉回生。结论：在2型糖尿病受试者中，所有大米测试膳食均具有低血糖。 TP对血糖指数没有影响，而PP与NP相比将血糖指数降低了近30％。赞助：皇家兽医和农业大学，奥尔胡斯大学医院，丹麦国际发展援助（DANIDA），外交部和“ Konsul Johannes Fogh-Nielsens以及Fru Ella Fogh-Nielsens Legat”基金会。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号