Mastication effects on the glycaemic index: impact on variability and practical implications

Glycaemic variability challenges the accuracy and use of the glycaemic index (GI). The purpose of the current study was to determine the role of mastication on GI. Using a randomized, controlled, crossover, non-blind design, 15 healthy young subjects returned on 5 separate days for three glucose and...

Full description

Saved in:
Bibliographic Details
Published inEuropean journal of clinical nutrition Vol. 68; no. 1; pp. 137 - 139
Main Authors Ranawana, V, Leow, M K-S, Henry, C J K
Format Journal Article
LanguageEnglish
Published London Nature Publishing Group UK 01.01.2014
Nature Publishing Group
Subjects
692/700/2814
Adult
Blood Glucose
Carbohydrates
Clinical Nutrition
Cross-Over Studies
Digestive system
Epidemiology
Female
Glucose - administration & dosage
Glucose metabolism
Glycemic index
Glycemic Index - physiology
Health aspects
Humans
Internal Medicine
Male
Mastication
Mastication - physiology
Medical research
Medicine
Medicine & Public Health
Medicine, Experimental
Metabolic Diseases
Oryza
Public Health
Rice
short-communication
Young Adult
France
glycaemic response
mastication
rice
chewing
carbohydrate
glycaemic index
Online AccessGet full text

Cover

More Information
Summary:Glycaemic variability challenges the accuracy and use of the glycaemic index (GI). The purpose of the current study was to determine the role of mastication on GI. Using a randomized, controlled, crossover, non-blind design, 15 healthy young subjects returned on 5 separate days for three glucose and two rice test sessions. At the rice sessions, subjects chewed each mouthful either 15 or 30 times. Rice chewed 15 times produced a total glycaemic response (GR; 155 mmol min/l), peak GR (2.4 mmol/l) and GI (68) significantly lower than when chewed for longer (30 times) (184 mmol min/l, 2.8 mmol/l and 88, respectively). The study shows that the GI of rice is affected by the degree of mastication. Chewing 15 times compared with 30 times significantly attenuates the GI, suggesting that mastication may potentially contribute to the glycaemic variability of rice. While future work must establish the extent and limits to which mastication affects glycaemia, it could also explore the potential of using mastication to reduce the glycaemic load of rice.
Bibliography:ObjectType-Article-2
SourceType-Scholarly Journals-1
ObjectType-News-1
ObjectType-Feature-3
content type line 23
ISSN:0954-3007
1476-5640
DOI:10.1038/ejcn.2013.231