Foods, Journal Year: 2024, Volume and Issue: 14(1), P. 12 - 12

Published: Dec. 25, 2024

Effective blood glucose management is essential for individuals with type 1 diabetes, particularly when dietary adjustments involve staple foods like rice. As a primary carbohydrate worldwide, rice significantly influences the glycemic index (GI) based on its and cooking method. This study investigated impact of boiling duration GI in healthy adults using an vivo approach aligned ISO 2010 standards. The response to four types (white round-grain, parboiled medium-grain, white long-grain, whole-grain long-grain) was measured through postprandial levels under both standard extended conditions assess their implications control. Ten participants (mean age 25 years, body mass (BMI) 23.0 ± 1.6 kg/m2) consumed samples containing 50 g available carbohydrates, prepared controlled conditions. Postprandial at regular intervals over 2 h following ingestion, solution as reference food. calculated incremental area curve each sample. Extended increased across all types. White round-grain exhibited highest relative increase (+15.8%) GI, while long-grain rice, despite showing greater percentage (+25.4%), maintained lowest overall due high amylose fiber content. Rice higher amylopectin content demonstrated faster responses compared high-amylose highlights time critical factors influencing response. Shorter durations may benefit requiring strict control, those underscoring importance personalized guidance managing outcomes effectively.

Language: Английский