Postprandial Glycemic and Insulinemic Responses to Various Types of Cooked Rice in Healthy Young Subjects.
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Accession number;99A1022136
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| Title;Postprandial Glycemic and Insulinemic Responses to Various Types of Cooked Rice in Healthy Young Subjects. |
| Author;
MATSUO TATSUHIRO
(Sanyo Women's Coll.)
SUZUKI MASASHIGE
(Univ. of Tsukuba, Inst. of Health and Sport Sci.)
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Journal Title;Journal of Japanese Society of Nutrition and Food Science
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Journal Code:F0624A
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ISSN:0287-3516
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VOL.52;NO.5;PAGE.315-319(1999)
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| Figure&Table&Reference;FIG.4, TBL.2, REF.18 |
| Pub. Country;Japan |
| Language;Japanese |
| Abstract;Postprandial glycemic and insulinemic responses to various types of cooked rice meals were studied in healthy young subjects aged 23-26 years. We examined the plasma glucose, serum insulin, triacyl-glycerol and free fatty acid concentrations after ingestion of the test meals (fried rice and boiled rice), which included carbohydrates energetically equivalent to 100g of oral glucose. Each test meal provided 16%, 32%, and 52% of energy as protein, fat and carbohydrate, respectively, and contained 744 kcal as gross energy. Postprandial plasma glucose and serum insulin concentrations were higher in subjects after ingesting boiled rice than after ingesting fried rice. The average ratio of incremental areas under the curves of plasma glucose over 180 min was 100/31 for boiled rice/fried rice. On the other hand, the postprandial serum free fatty acid concentration was lower after the boiled rice meal than after the fried rice meal, although the serum triacylglycerol concentration during 180 min did not differ between the two. These results suggest that postprandial glycemic and insulinemic responses to cooked rice meals are influenced by the cooking method. (author abst.) |
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