Diabetes and obesity have sparked interest in identifying healthy, dietary carbohydrates as functional ingredients for controlling blood glucose and insulin levels. Grain sorghum has been known to be a slowly digestible cereal; however, research is limited on its health effects in humans. The objectives of this study were to measure the contents of functional starch fractions, SDS (slowly-digestible starch) and RS (resistant starch), and to investigate the effects of grain sorghum on postprandial plasma glucose and insulin levels in 10 healthy men. A whole-wheat flour muffin (control) was compared with the grain sorghum muffin with both muffins containing 50 g of total starch. Using a randomized-crossover design, male subjects consumed treatments within a one-week washout period, and glucose and insulin levels were observed at 15 minutes before and 0, 15, 30, 45, 60, 75, 90, 120, 180 minutes after consumption. The mean glucose responses reduced after consuming grain sorghum, particularly at 45-120 minute intervals, and mean insulin responses reduced at 15-90 minute intervals compared to control (P < 0.05). The mean incremental area under the curve (iAUC) was significantly lowered for plasma glucose responses about an average of 35% from 3863 ± 443 to 2871 ± 163 mg (∼3 h) dL(-1) (P < 0.05). Insulin responses also reduced significantly from 3029 ± 965 μU (∼3 h) L(-1) for wheat to 1357 ± 204 with sorghum (P < 0.05). Results suggest that grain sorghum is a good functional ingredient to assist in managing glucose and insulin levels in healthy individuals.
A staple crop such as rice provides an ideal starch source for creating a functional starch ingredient. Functional starch fractions can act as a functional ingredient by controlling glucose and insulin levels with application for glucose control for health in addition diabetes mellitus. The objective of this human study was to investigate the effect of a parboiled brown rice flour pudding on postprandial plasma glucose and insulin levels. Wells brown rice was parboiled at 120°C for 20 min and ground into flour, and in vitro nutritional starch fractions were measured. A randomized-crossover design was used to observe plasma glucose and insulin responses from 14 healthy, male subjects. Compared with the control, significant reductions after consumption of parboiled brown rice pudding in mean glucose levels at 15, 30, 45, 60, 75, and 90 minutes were observed (P < 0.05). Mean glucose incremental Area Under the Curve (iAUC) were also significantly lower (3795 ± 602 mg/dL) than the control solution (5880 ± 658 mg/dL) (P<0.05). Plasma insulin mean incremental response reduced also from 3066 ± 525 µU/L iAUC to 2219 ± 715 µU/L iAUC of the control and rice pudding treatments, respectively. Results suggest optimal parboiling of brown rice provided in a flour application could assist in managing plasma glucose levels for individuals, and with additional research functional starch fractions may help in the prevention of diabetes and obesity.
The objective of this human study was to investigate the effect of a novel parboiled brown rice product on blood glucose levels. We hypothesized that the prepared‐parboiled brown rice product caused lower blood glucose responses than the control glucose solution. Using a randomized crossover design, 14 healthy male participants were divided among 3 cohorts (4–5 subjects per cohort) and consumed both treatments with a one‐week washout period. After consuming the rice product, subjects showed significantly lower blood glucose response at 15, 30, 45, 60, 75, and 90 minutes in comparison with the control glucose solution (P<0.05). Subsequently, the incremental AUCs (Area Under the Curve) of blood glucose were also significantly lower with the novel rice product (3795±602 mg·(−15~180 min)/dL) than the control glucose solution (5880±658 mg·(−15~180 min)/dL) (P<0.05). In addition, the incremental AUCs of plasma insulin response reduced significantly to 37–40% when subjects ingested the rice product comparing with the glucose solution (P<0.05). Results suggest the novel brown rice product would assist in managing blood glucose levels for individuals suffering from diabetes. Funding provided by Arkansas Biosciences Institute is greatly appreciated.
Rice is used in a variety of products and recipes, including Korean rice cakes. The objective of this study is to determine the dietary intake and consumption of brown and white rice in Northwest Arkansas. A food frequency questionnaire was administered to assess dietary intake and rice consumption. Surveys were collected from Caucasian men (n=60) and women (n=106), with an average age of 30.8±14.3, residing in Northwest Arkansas. Nutrition data was analyzed by Nutritionist Pro™ software (Stafford, TX). Results were categorized by gender and age (18‐30, n=111, 31‐50, n=30, and 51+ n=25). No statistically significant difference was found for calories, carbohydrate percentage, total fat, saturated fat, monounsaturated fat or cholesterol between age groups. Individuals 18‐30 consumed significantly more protein than ages 31‐50 (p<0.05). Individuals 51‐70 consumed significantly more lipids than those 18‐30 (p<0.05). Ages 31‐50 consumed significantly more fiber than ages 18‐30 and 51‐70, and more polyunsaturated fat than those 18‐30 (p<0.05). The majority reported white rice consumption 1‐3 times monthly (37%) and brown rice consumption less than once monthly (55%). Individuals 31‐50 consumed the most white rice weekly (37%) and the most brown rice monthly (50%). This data suggests that individuals 31‐50 consume the highest amount of fiber and polyunsaturated fat and rice. With increasing gluten‐intolerance, rice and rice product will continue to be utilized for future research application. Funding provided by Korean Food Research Institute is greatly appreciated.
Starch digestion is classified as: rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS). Functional starch fractions, SDS and RS, are attributed to numerous health benefits. Grain sorghum's functional starch content may help in preventing chronic illness, particularly diabetes and obesity. A human study was conducted to investigate the effects of grain sorghum on plasma glucose and insulin levels. In a randomized‐crossover design, 11 male subjects consumed grain sorghum and wheat muffins. Muffins contained 50‐g of total starch (TS) based on flour analysis, and additional ingredients were consistent. Baseline measurement was collected 15 minutes prior, and 0, 15, 30, 45, 60, 75, 90, 120, and 180 minutes after consumption. Muffin RDS, SDS, RS and TS were analyzed, and SDS and RS were 10% higher in sorghum muffins compared to wheat. Plasma glucose incremental area under the curve (iAUC) reduced ~24% and 15–90 min intervals were significantly lower for sorghum (p<0.05). Also, plasma insulin iAUC reduced significantly and 15–60 min intervals were significantly lower with the sorghum muffins (p<0.05). Results indicate grain sorghum would assist in controlling glucose and insulin levels, and may help prevent diabetes and obesity. Funding provided by Arkansas Grain Sorghum Board is greatly appreciated.
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