是什么导致了大米GI值的差异?
  • 在亚洲国家,大米是膳食中血糖负荷的主要来源。
  • 通过分析文献中的结果发现,不同品种的大米升糖指数(GI值)大多分布于48-93范围内。
  • 影响大米GI值和胰岛素反应的因素主要有三个:1. 淀粉特性(直链淀粉:支链淀粉比率,大米品种);2. 收货后加工方法(尤其是蒸谷米);3. 食用方法(蒸煮,储藏,重新加热)。
  • 在蒸煮时间相同的条件下,碾磨过程也有显著影响;但由于糙米一般需要更长的蒸煮时间,导致糙米与白米的GI值差异并不确定。
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A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses

大米特性及加工方法对于餐后血糖和胰岛素反应影响的系统性综述

10.1017/S0007114515001841

2015-10-14, Review

Abstract & Authors:展开

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Rice is an important staple food for more than half of the world's population. Especially in Asian countries, rice is a major contributor to dietary glycaemic load (GL). Sustained consumption of higher-GL diets has been implicated in the development of chronic diseases such as type 2 diabetes mellitus. Given that a reduction in postprandial glycaemic and insulinaemic responses is generally seen as a beneficial dietary change, it is useful to determine the variation in the range of postprandial glucose (PPG) and insulin (PPI) responses to rice and the primary intrinsic and processing factors known to affect such responses. Therefore, we identified relevant original research articles on glycaemic response to rice through a systematic search of the literature in Scopus, Medline and SciFinder databases up to July 2014. Based on a glucose reference value of 100, the observed glycaemic index values for rice varieties ranged from 48 to 93, while the insulinaemic index ranged from 39 to 95. There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice: (1) inherent starch characteristics (amylose:amylopectin ratio and rice cultivar); (2) post-harvest processing (particularly parboiling); (3) consumer processing (cooking, storage and reheating). The milling process shows a clear effect when compared at identical cooking times, with brown rice always producing a lower PPG and PPI response than white rice. However, at longer cooking times normally used for the preparation of brown rice, smaller and inconsistent differences are observed between brown and white rice.

First Authors:
Hanny M Boers

Correspondence Authors:
Hanny M Boers

All Authors:
Hanny M Boers,Jack Seijen Ten Hoorn,David J Mela

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