Glycaemic responses of staple<scp>S</scp>outh<scp>A</scp>sian foods alone and combined with curried chicken as a mixed meal

George, Ramlah; García, Ada L.; Edwards, Christine

doi:10.1111/jhn.12232

Cited by 9 publications

(5 citation statements)

References 49 publications

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“…Examining the impact of mixed meals on glycemic responses of rice is important, as any effective method that blunts glycemic excursions deserves to be advocated to the public. Previous studies have demonstrated that the glycemic responses can be manipulated when eaten as mixed meals due to the differential impact of the macronutrients and fiber content of the meal as a whole [3][4][5][6].…”

Section: Introductionmentioning

confidence: 99%

Postprandial glucose, insulin and incretin responses differ by test meal macronutrient ingestion sequence (PATTERN study)

et al. 2020

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Section: Introductionmentioning

confidence: 99%

Postprandial glucose, insulin and incretin responses differ by test meal macronutrient ingestion sequence (PATTERN study)

et al. 2020

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“…One of the studies showed that the intake of chicken with white rice can reduce the postprandial GR compared to consuming white rice alone. 16 In this study, the chicken was prepared in a curry sauce. Another study also tested steamed chicken with rice, which also shows a reduction in GR.…”

Section: Resultsmentioning

confidence: 99%

Foods Consumed with Rice that Elicit a Reduction in Glucose Response among Healthy Individuals

Ahmad

2020

Curr Res Nutr Food Sci

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Purpose: The purpose of this article is to report and summarise various foods consumed with rice that has shown a positive impact on glucose response. The rationale of this review is that it is useful for public health researchers and nutritionists concerning foods that are beneficial in reducing the glucose response for health monitoring. This review is also useful for individuals interested in improving their daily diet for better health. Design: This study searched latest PubMed and ScienceDirect international articles from 2015 to 2020. The articles included in the search were those that include mixed rice meal studies, impact on glycaemic response or index. The selected studies were those that involved healthy participants from various regions. An example of word search in PubMed is “Rice glycaemic index”, "oryza" [MeSH Terms] OR "oryza" [All Fields] OR "rice" [All Fields]) AND "glycaemic" [All Fields])). Findings: The key findings of this review are any type of rice (white rice, basmati rice, long grain or red rice) has shown to have a beneficial outcome on postprandial glucose response when consumed with the meals tested. Originality/value: Most of the foods listed in this review are readily available in many parts of the world. This means access to these foods is easy and advocating its consumption is essential. Diversification regarding style or intake of rice across the globe depends on culture and tradition. Understanding glycaemic index and its impact on health particularly diabetes and heart diseases will help reduce the intake of medications. It will also be more cost-effective and improve general well-being and health.

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“…International Standard-ISO 26642 asserts a minimum of ten participants is enough to determine the GI value (19); accordingly, 16 participants were considered (19,22,(25)(26)(27)(28). Then IAUC and GI values were calculated using Microsoft Excel ® 2010, the results were expressed as means with standard error of the mean (SEM).…”

Section: Discussionmentioning

confidence: 99%

Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran

Kazemi

Danaei

Farzadfar

et al. 2020

Int J Endocrinol Metab

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Background: The glycemic index (GI) values of staple foods are not available in a standardized method in Iran. Objectives: The aim of this study was to measure the GI values of the major carbohydrate sources in a typical Iranian diet. Methods: Using the international standard method, the GI values were determined for four wheat flatbreads, barley and rye bread, white and brown rice, as well as white and brown rice mixed with lentils. Twelve healthy adults were given 50 g anhydrous glucose three times (as the reference carbohydrate) and the test foods once each throughout the study. Using finger-prick blood samples, capillary blood glucose was measured using a reliable glucometer. The GI was calculated using the trapezoidal method. Results: The GI values of the following types of bread were: Barley 66, Lavash 72, Taftoon 79, Sangak 82, rye 84, and Barbari 99. The GI values for brown and white rice were 65 and 71, respectively. The mixture of brown rice with lentils had a GI value of 55, and the mixture of white rice with lentils had a GI of 79. Conclusions: The most common types of bread and white rice consumed in Iran have high GI values. There is potential to reduce the overall GI values in the Iranian diet by encouraging the consumption of barley bread and brown rice.

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Glycaemic responses of stapleSouthAsian foods alone and combined with curried chicken as a mixed meal

Abstract: Adding fat and protein-containing curries as part of a mixed meal to carbohydrate rich staple foods reduced glycaemic responses, and also changed the GI category.

Cited by 9 publications

References 49 publications

Postprandial glucose, insulin and incretin responses differ by test meal macronutrient ingestion sequence (PATTERN study)

Postprandial glucose, insulin and incretin responses differ by test meal macronutrient ingestion sequence (PATTERN study)

Foods Consumed with Rice that Elicit a Reduction in Glucose Response among Healthy Individuals

Glycemic Index (GI) Values for Major Sources of Dietary Carbohydrates in Iran

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