低升糖指数大米研究进展

Recent development of research on low glycemic index rice

无论从产量还是消费量来看,大米在中国乃至世界范围内都是最重要的谷物之一。2015年我国稻谷产量20 883万吨,大米进口量338万吨、价值15亿美元。但是,食用大米后带来的血糖快速上升,有可能为健康带来不利影响。目前,已有大量的研究探索降低大米升糖指数(GI值)的方法,国际上也有相应的低GI值大米上市销售。结合大米品种、目标人群消费习惯等因素开发新的大米产品,可能有助于改善消费者的代谢健康。综述了品种、加工方法、蒸煮方式、食用习惯等对大米升糖指数的研究进展。

Rice is one of the most important cereals both in China and over the world considering its large production andconsumption quantity.The total rice production in China is208.83million tons in2015,with additional3.38million tonsimported which worth1.5billion USD.The consumption of rice could lead to rapid glycemic increase which might causehealth concerns.A lot of studies on rice have been carried out attempting to lower glycemic index(GI),and there arealready several low GI rice available on market.The effects of variety,processing conditions,cooking methods,and diethabit on the glycemic index of rice were summarized in this review.