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

• Published in: European journal of clinical nutrition Vol. 54; no. 5; pp. 380 - 385
• Main Authors: Larsen, HN, Rasmussen, OW, Rasmussen, PH, Alstrup, KK, Biswas, SK, Tetens, I, Thilsted, SH, Hermansen, K
• Format: Journal Article
• Language: English
• Published: Basingstoke Nature Publishing 01.05.2000; Nature Publishing Group
• Subjects: Aged; Amylopectin; Amylose; Analysis; Biological and medical sciences; blood; blood glucose; Blood Glucose - metabolism; Bread; Calorimetry; Calorimetry, Differential Scanning; Carbohydrates; Cereal products; chemical structure; chemistry; Diabetes; diabetes mellitus; Diabetes mellitus (non-insulin dependent); Diabetes Mellitus, Type 2; Diabetes Mellitus, Type 2 - blood; Diabetes. Impaired glucose tolerance; Diet; Differential scanning calorimetry; Digestibility; Endocrine pancreas. Apud cells (diseases); Endocrinology; Endocrinopathies; Female; Food Handling; Glycemic index; Health aspects; Hot Temperature; Humans; Insulin; Insulin - blood; Kinetics; Lipids; Male; Management. Various non-drug treatments. Langerhans islet grafts; Meals; Medical sciences; Metabolic response; metabolism; Middle Aged; Nutrition; Nutritional aspects; Oryza; Oryza - chemistry; Parboiling; patients; Rice; starch; Starch - analysis; Thermodynamics; Denmark; Aarhus Denmark; Human; Nutrition; Starch; Food industry; Parboiling rice; Digestion; Glucose; Metabolism; Operating process; Non insulin dependent diabetes; Glycemia
• ISSN: 0954-3007; 1476-5640
• DOI: 10.1038/sj.ejcn.1600969

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. 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. Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. 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. 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. 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.