Benefits of a rice mix on glycaemic control in Asian people with type 2 diabetes: A randomised trial

Abstract

Aim:The objective of this study was to assist individuals with type 2 diabetes (T2D) better manage blood glucose control using food. Given that white rice is a commonly consumed staple food for Asian cultures, the aim of this study was to develop a nutritious and easy-to-prepare alternative meal using culturally tailored ingredients. Methods: A 'rice mix' comprising 60% white rice and 40% a mix of legumes, nuts and seeds was developed. Eighty-one participants of Asian ethnicity and with T2D were screened with 13 subjects randomised and given the rice mix or white rice (control) as an evening meal. Blood glucose responses were compared between meals and to the American Diabetes Association guidelines together with responses to satiety and desire-to-eat questions. Results: Over a 3-hour period following consumption, blood glucose concentrations were 21% (95% CI: 6, 36) lower for the rice mix compared with white rice (P < 0.001). The mean length of time that blood glucose exceeded 10 mmol/L was 30 minutes (95% CI: 6, 54) less; and the maximum glycaemic increment above 10 mmol/L was 1.4 mmol/L (95% CI: 0.3, 2.5) less; for the rice mix compared with the white rice. There was no effect on appetite as satiety was not different between meals, although there was a lesser desire to eat fatty foods after consuming the rice mix (P = 0.02). Conclusions:The rice mix as an alternative to white rice could be a practical self-help approach to improve blood glucose control in people with T2D. Using education and culturally tailored ingredients may help overcome barriers to dietary change.

Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.)

“…Prevalence of diabetes mellitus is lower in people eating diets of low glycemic index (GI) value since the consumption of low‐GI foods supports body cells in utilizing insulin more effectively. Rice, a starch‐rich staple food in eastern and southern parts of Asia, is easily digested and is considered as a high‐GI cereal with low colonic fermentation . Generally white‐grained rice varieties are grown throughout the world whereas their ancestors (wild‐growing rice) had a colored grain pericarp.…”

A Systematic Review of Literature on the Representation of Racial and Ethnic Minority Groups in Clinical Nutrition Interventions

“…Dietary studies for East Asian people comprised of cereal based diets [107][108][109] , acute effects of kiwifruit preloads 107 , American heart association step 1 and 2 diets 110,111 , and intermittent energy restriction combined with Mediterranean diet (IER+MED) 112 . Notable results include improvement in metabolic risk factors when substituting brown rice for white rice for 3 months in pre-diabetic Chinese American population 108 .…”

Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index

“…Several nutritional studies have shown that the excessive consumption of white rice is associated with an increased risk of non-communicable diseases, namely diabetes, hypertension, obesity, and cardiovascular diseases [33][34][35][36][37][38][39]. Many studies have discussed GI and its importance in controlling diabetes and related diseases and demonstrated the importance of a food-centred approach [29,[40][41][42][43][44][45]. Methods to reduce the GI of rice have been investigated, and products with a lower GI have been obtained by controlling the processing parameters [46][47][48][49][50] using selected rice varieties and adding ingredients [51][52][53][54].…”