Factors Affecting Glycemic Response of Rice Foods in Healthy Adults

Rice is the major staple food for humans. The different preparation of rice foods and the lifestyle habits of subjects may be the contribution of body glycemic response after food is ingested. The purpose of this study was to evaluate the glycemic response of traditional staple food Japonica rice with different processing and cooking conditions. Also the possible dietary and lifestyle factors related to glycemic response were observed. Healthy subjects were recruited for anthropometric measurement and then randomly divided to brown rice group or polished rice group. A 24 h recall was recorded during experiment. Oryza Sativa No 9 rice was prepared as cooked rice, rice gruel, and leftover rice for subjects to measure the glycemic response. Results showed the glycemic response of leftover rice was significantly lower than rice gruel in polished rice group, while there were no difference between two groups. In polished rice group, dietary and lifestyle habit of men with smoking (1.80) and women with fruit (1.50) significantly increased the relative glycemic response. Men with milk (0.59) and women with coffee (0.59) significantly decreased the relative glycemic response. In conclusion, cooking condition may be the major influence on glycemic response of rice foods. It is feasible to eat grains healthily by changing the preparation method. Dietary and lifestyle may also contributie to hyperglycemia.

並列關鍵字

rice foods ； glycemic response ； lifestyle ； diet ； healthy adults

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