IMC Journal of Medical Science
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Ibrahim Medical College Journal of Medical ScienceShahana ParvinQamrul HasanKnud Erik Bach KnudsenLiaquat Ali https://www.imcjms.com/registration/journal_full_text/109
2016-10-08 14:37:18Original ArticleIbrahim Med. Coll. J. 2008; 2(1): 12-16
61
mm); Length/breath ratio: long grain (³3.1),
medium grain (2.1-3.0), short grain (£2.0)
Table-3: Metabolic responses to test
meals (n = 17 type 2 diabetic patients)
WB
BR16pb
BR32pb
756±65a
391±69b
361±48b
100a
50 ± 7b
47 ± 4b
20184±1643
12811±1505
13011±1949
Results are expressed as mean ± SD.
P<0.05 was taken as the level of significance. iAUC: Incremental area under
cure; GI: glycemic index; WB: white bread. Means in the same row followed by
different superscript letters are significantly different.
Gelatinization Temperature (GT)
Rice is
suitable for use as low glycemic diets in the dietary management of type 2
diabetic subjects. Interestingly it is widely believed particularly in Asia
like Bangladesh that diabetic subjects should limit their rice intake due to a
positive association between a high intake of rice and the risk of developing
diabetes. As starch is the principal component of rice, the physicians and
dieticians advise diabetics as well as cardiovascular patients with substantial
restriction of this major carbohydrate source. To rationalize the advice, it is
important to know their physicochemical properties and their biological
responses. The substitution of calories and other nutrients may then be done on
the basis of patient’s choice, socioeconomic capability and availability in the
market.
The low
GI of rice may be due to a delayed enzymatic hydrolysis of the whole grains, a
process that can be accelerated by grinding11. In contrast
Miller et al. found high GI to a number of Australian rice varieties4. These discrepancies may be due to differences in the
physico-chemical characteristics, processing and/or cooking time of the rice
varieties. Differences in the cooking time may influence the degree of
gelatinization of the rice starch and the glycemic responses12. In the present study, the minimum cooking time for the rice was
estimated and applied, ensuring that ³90% of
the rice kernels have full cooked centers. Thus, the low GI of rice in type 2
diabetic subjects found in the present study cannot be explained by the cooking
time.
The
study found no effect of parboiling on plasma glucose and insulin responses as
well as in the GI values. This is in accordance with the results of Miller, but
in contrast to Casiragi4, 14. One explanation for the varying effects may
be ascribed to the parboiling process used. In our study, a traditional
parboiling process, adapted from BRRI, was applied. This method may be regarded
as a relatively mild procedure compared to the parboiling process used in the
industrial trade, e.g. pressure parboiling. The severity of parboiling has been
shown to affect some of the physico-chemical properties of rice starch15.
Panlasigui
et al. suggested that GT might be a useful parameter to predict the
variation in the metabolic responses observed for rices with similar amylose
content12. From the study we found no differences in
the plasma glucose and insulin responses in the study subjects after ingestion
of parboiled rice with low and high GT. A number of reasons may explain this
result. We cooked the rice samples to the estimated minimum cooking time. It is
also possible that the parboiling process reduced a possible effect of GT on
the glycemic and insulinemic responses. Finally, the two rice varieties varied
in gel consistency, which may have acted as a confounding factor.
Conclusions
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