Glycaemic responses to glucose and rice in people of Chinese and European ethnicity

Kataoka, Minako; Venn, Bernard; Williams, Sheila; Morenga, Lisa Te; Heemels, I. M.; Mann, J

doi:10.1111/dme.12080

Cited by 79 publications

(89 citation statements)

References 26 publications

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“…Surprisingly, an inverse association between chewing time and postprandial glucose response was found. Others have also found that a longer chewing time is associated with the slower glycaemic response [18,30]. In 2005, Suzuki et al [31] found that the insulin-impaired participants showed a greater glycaemic response after shorter chewing time compared with participants with normal insulin tolerance and extended chewing time, which confirmed that the degree of chewing might have a direct and positive effect on the rate of in vivo digestion and the glycaemic response.…”

Section: Discussionmentioning

confidence: 96%

“…One theory is that increasing chewing time can increase both the time of the food in oral cavity and oral amylase action [18,30]. It was proposed in some studies that the glucose release from starch digestion in oral cavity might also induce vagal activation and result in early insulin secretion (i.e., preabsorptive insulin or cephalic phase of insulin secretion) and thus reduced glycaemia [30].…”

Section: Discussionmentioning

confidence: 99%

“…Previous in vitro experiments [12] and in vivo study [16] reported that particle size decrease exposes more surface area to digestive enzyme, resulting in an increase rate of digestion. The effect of habitual mastication and the degree of particle size reduction on glucose responses of a single food has been investigated in previous studies [16][17][18]. The degree of particle size reduction and its impact on glucose response among rice varieties have not been investigated previously.…”

Section: Introductionmentioning

confidence: 99%

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Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

Lu¹,

Venn²,

Lu³

et al. 2017

Preprint

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Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot and cold stored parboiled rice to widely available medium grain white rice. Method: Twentyeight healthy volunteers participated in a three treatment experiment where postprandial blood glucose was measured over 120 minutes after consumption of 140g of rice. Three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ºC. All rice was served warm at 65 ºC. Chewing time was recorded. Results: iAUC of the control rice, freshly cooked medium-grain white rice, was the highest: 1.7-fold higher (1.2, 2.6) than reheated parboiled rice (P < 0.001) and 1.5-fold higher (1.0, 2.2) than freshly cooked parboiled rice (P = 0.001). Chewing time for 10g cold stored parboiled rice was 6 seconds (25%) longer and was considered more palatable, visually appealing and better tasting than freshly cooked medium grain (all P<0.05). Conclusions: For regular consumers of rice reheating cooked rice after cold storage would lower the dietary glycaemic load and long term may reduce risk for type 2 and gestational diabetes. More trials are needed to identify the significance.

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Section: Discussionmentioning

confidence: 96%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

Lu¹,

Venn²,

Lu³

et al. 2017

Preprint

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“…Development of a rapid, simple, reliable and inexpensive test for IGT would enhance the process of detection and treatment of IGT in the population and thereby potentially improve health outcomes. The problem of impaired glucose tolerance is particularly relevant to East Asians, because it has recently been shown that glycaemic responses, whether to starch or glucose, are generally greater in Chinese than in Europeans [2], raising the possibility that this may apply to Malaysians, who comprised out study cohort.…”

Section: Introductionmentioning

confidence: 99%

Anomalous association of salivary amylase secretion with the postprandial glycaemic response to starch

et al. 2016

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Background: This study is an investigation as to whether salivary amylase secretory rates are correlated with the magnitude of postprandial glycaemic responses to starch ingestion in healthy young Malaysian adults. Methods: Fasting unstimulated and stimulated salivary amylase secretory rates were measured and ranked for 54 participants. Subjects (n = 5) with amylase activities below the median and subjects (n = 5) with amylase activities above the median were selected for subsequent carbohydrate challenge tests. Following an overnight fast, the postprandial glycaemic responses of these subjects were assessed to 50 g carbohydrate bolus challenges; glucose (n = 2), maltose (n = 1) and starch (n = 1), tested in random order. Blood glucose concentrations were estimated before each carbohydrate challenge and at half-hour intervals thereafter for 2 h. The magnitude of each glycaemic response was estimated from the area under the curve (AUC). Results: High amylase secretors responded to the consumption of a starch bolus with significantly lower AUCs than low amylase secretors (267 +/− 64 vs. 159 +/− 72 mmol/L*120 min, p = 0.037; mean +/− SD). However, the glycaemic responses to maltose and glucose did not differ significantly between the two groups. These findings confirm that subjects with higher salivary amylase secretory rates have better glycaemic tolerance to a starch challenge than subjects with lower salivary amylase secretory rates. Conclusion: Low amylase secretion should be considered as a potential prognosticator for impaired glucose tolerance to dietary starch in young Malaysian adults.

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“…The specific relationship between white rice consumption and risk of developing diabetes was supported by a meta-analysis of seven prospective cohort studies where the association was significant in Asian but not in Western populations (7) . This might be explained by a greater glycaemic response to rice in regular rice-eating populations (Asian) than seldom rice-eating Western populations (8) .Rice is a staple food in Cambodia. It contributes at least 65 % of the energy intake in the diet of most Cambodians (9) who consume on average 462 g/person per d (uncooked weight) (10) .…”

mentioning

confidence: 99%

Estimated effects of white rice consumption and rice variety selection on incidence of type 2 diabetes in Cambodia

Sar

Marks²

2015

Public Health Nutr.

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Objective: Rice consumption patterns are considered an important risk factor for diabetes in many countries. The present study aimed to model the impact of a shift in consumption of white rice from current to appropriately reduced levels and a shift in rice variety from one with a high glycaemic index to one with a low glycaemic index, on the burden of type 2 diabetes in Cambodia. Design: Prevent Plus software was used to model the impact of selected changes to white rice consumption on the burden of type 2 diabetes. Data used for modelling included: demographic projections, relative risk estimates for white rice consumption and diabetes, diabetes incidence, rice type and quantities consumed. The 10-year projections were based on different scenarios of changes in risk factors. Results: With no intervention, 10-year projections showed that total new diabetes cases will increase from 11 315 (9·1 per 10 000 person-years) for the year 2011 to 14 852 new cases (12·4 per 10 000 person-years) in 2020. However, this increase will be reduced by 27 % (average across 10 years) with a change in rice variety from Phka Rumdual to IR66 and by 26 % (average across 10 years) with a 25 % reduction in quantity from current consumption levels. Conclusions: Changing rice consumption patterns has potential for an important impact on diabetes risk, with a change of rice variety having a similar impact on the burden of diabetes in communities consuming rice with a high glycaemic index as a 25 % reduction in the quantity of rice consumed. Similar effects are likely for other countries with rice as a staple food, diversity in rice varieties and high incidence of diabetes. Keywords Rice Diabetes Epidemiological modelling CambodiaThe glycaemic index (GI) of white rice ranges from 64 (SD 9) to 93 (SD 11) using an in vivo method (1) . The associations between dietary GI and glycaemic load (GL) and the risk of developing type 2 diabetes have been examined in several large-scale human observational studies. A positive association between dietary GL and risk of diabetes was supported by a recent meta-analysis that included twentyfour prospective cohort studies (2) . Significant positive associations have most consistently been reported in Asian populations (Chinese and Japanese) although the association was not significant in Japanese men (3,4) ; however, mixed results were reported from cohort studies in Western populations where the levels of rice consumed were much lower than those in Asian populations (5,6) . The specific relationship between white rice consumption and risk of developing diabetes was supported by a meta-analysis of seven prospective cohort studies where the association was significant in Asian but not in Western populations (7) . This might be explained by a greater glycaemic response to rice in regular rice-eating populations (Asian) than seldom rice-eating Western populations (8) .Rice is a staple food in Cambodia. It contributes at least 65 % of the energy intake in the diet of most Cambodians (9) who consume on ...

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Glycaemic responses to glucose and rice in people of Chinese and European ethnicity

Abstract: Glycaemic responses following ingestion of glucose and several rice varieties are appreciably greater in Chinese compared with Europeans, suggesting the need to review recommendations regarding dietary carbohydrate amongst rice-eating populations at high risk of diabetes.

Cited by 79 publications

References 26 publications

Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

Effect of rice cooking methods on postprandial glycaemic response, satiety and palatability, and chewed particle size distribution

Anomalous association of salivary amylase secretion with the postprandial glycaemic response to starch

Estimated effects of white rice consumption and rice variety selection on incidence of type 2 diabetes in Cambodia

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