不同米饭对餐后血糖和饱腹感反应的影响

INFLUENCE OF DIFFERENT RICE SAMPLES ON POSTPRANDIAL GLYCEMIC AND SATIETY RESPONSES

目的研究不同米饭样品的餐后血糖及饱腹感反应。方法 10名空腹健康志愿者食用含碳水化合物50 g的不同米饭样品:籼米饭(IR),黑籼米饭(BI),籼糯米饭(WL)和冷籼糯米饭(RW)。测餐后120 min血糖水平和血浆中胰岛素水平,同时记录180 min内的饱腹感及第二餐摄入的能量,计算血糖生成指数(GI)与胰岛素生成指数(II),以及在餐后1 h,2 h和3 h时各样品的饱腹感指数(SI)。结果无论WL还是RW食用后的GI均高于IR和BI。BI的II和SI最高。第二餐能量摄入最低。II分别与GI和SI具有一定的相关性,而GI和SI之间的相关性不大。结论籼糯米饭经过冷藏以后并不能降低血糖反应,两者均不适合糖尿病人作为主食BI适合需要控制体重和控制血糖者食用。结果提示,相比于GI,II与SI之间的联系可能更密切。

Objective To study the effect of different rice samples on postprandial physiological metabolic responses. Methods Ten healthy subjects consumed 50g carbohydrates from 4 types of cooked rice samples： indica rice （IR）, black indica rice （BI）, waxy long-grain rice （WL）, and refrigerated waxy long-grain rice （RW）. Up to 120 min after consumption of test samples, blood glucose and plasma insulin were determined. Satiety within 180 rain and the second-meal energy intake were also recorded glycemic index （GI）, insulin index （lI） and satiety index （SI） were calculated l h, 2 h and 3 h after rice meals. Results The GI responses of WL and RW were higher than those of IR and BI, while BI was the highest in insulin index （ll） and satiety index （SI）. The second meal energy intake was the lowest. The GI and SI showed significant correlations with the II, but not between GI and SI. Conclusion Both WL and RE are not suitable as staple for diabetes, while BI is a candidate food material for people in weight control and blood glucose management. The results suggested possible correlation between insulin and satiety response.