Estimating Glycemic Index of Rice-Based Mixed Meals by Using Predicted and Adjusted Formulae

doi:10.1016/j.rsci.2017.06.001

Abstract

Abstract:

The estimation of glycemic index (GI) of rice-based mixed meal either by using predicted GI (GI_pred) or adjusted GI (GI_adj) formula is unclear. This study aimed to determine the glycemic response of rice in rice alone or mixed meals and to identify the appropriate formula for estimating the GI of rice-based mixed meals. The glycemic responses produced by the rice alone (red rice, fragrant white rice or parboiled rice) and the rice-based mixed meals (fried red rice, fried fragrant white rice or fried parboiled rice) which provided 25 g available carbohydrate were assessed in 11 healthy individuals. To determine the measured GI (GI_measured) of rice alone and rice-based mixed meals, participants underwent three repeated tests of a reference food (Glucolin^®). Tests were performed in random order on nine separate visits after an overnight fasting for at least 8 h. Capillary glucose at baseline (0 min), 15, 30, 45, 60, 90 and 120 min from starting the meals was assessed and used to determine the incremental area under the curve (iAUC₁₂₀). The agreement between GI_measured and the estimation formulae (GI_pred or GI_adj) were determined using Bland-Altman analysis. The iAUC₁₂₀ after consuming rice alone was significantly higher than the rice-based mixed meals except for fried fragrant rice, which was comparable to the rice alone (P > 0.05). The GI_measured values of rice were categorized as medium (61 for parboiled rice, 67 for fragrant white rice, and 68 for red rice). GI_pred (r = 0.40, P < 0.01) and GI_adj (r = 0.41, P < 0.01) were significantly correlated with iAUC₁₂₀. The agreement between GI_measured and GI_adj is apparent suggesting the usefulness of GI_adj in estimating meal GI of rice-based mixed meals.

Key words: glycemic index, mixed meal, glycemic response, rice

Maziah Hanum Osman Nur, Mohd-Yusof Barakatun-Nisak, Ismail Amin. Estimating Glycemic Index of Rice-Based Mixed Meals by Using Predicted and Adjusted Formulae[J]. Rice Science, 2017, 24(5): 274-282.

Figures/Tables 8

References 33

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Food	Weight (g)	Energy (kcal)	Carbohydrate (g)	Fat (g)	Protein (g)	Fiber (g)	Rice to water ratio
Red rice	84	114	25.00 (88.5)	0.16 (0.6)	3.08 (10.9)	1.50	1:2
Fragrant white rice	77	110	25.00 (91.5)	0.15 (0.6)	2.16 (7.9)	0.53	1:1
Parboiled rice	110	113	25.00 (89.0)	0.22 (0.8)	2.86 (10.2)	0.10	1:1
Fried red rice ^a	135	247	25.20 (55.6)	13.24 (29.2)	6.90 (15.2)	1.07	-
Fried fragrant white rice ^a	129	243	25.10 (56.5)	13.20 (29.7)	6.10 (13.8)	0.32	-
Fried parboiled rice ^a	157	246	25.10 (55.8)	13.20 (29.3)	6.70 (14.9)	0.09	-
^a Estimated using Nutritionist Pro^TM (First Data Bank Inc, Washington, USA). Values in the parentheses are the contributive percentage for energy.

Food	Weight (g)	Energy (kcal)	Carbohydrate (g)	Fat (g)	Protein (g)	Fiber (g)	Rice to water ratio
Red rice	84	114	25.00 (88.5)	0.16 (0.6)	3.08 (10.9)	1.50	1:2
Fragrant white rice	77	110	25.00 (91.5)	0.15 (0.6)	2.16 (7.9)	0.53	1:1
Parboiled rice	110	113	25.00 (89.0)	0.22 (0.8)	2.86 (10.2)	0.10	1:1
Fried red rice ^a	135	247	25.20 (55.6)	13.24 (29.2)	6.90 (15.2)	1.07	-
Fried fragrant white rice ^a	129	243	25.10 (56.5)	13.20 (29.7)	6.10 (13.8)	0.32	-
Fried parboiled rice ^a	157	246	25.10 (55.8)	13.20 (29.3)	6.70 (14.9)	0.09	-
^a Estimated using Nutritionist Pro^TM (First Data Bank Inc, Washington, USA). Values in the parentheses are the contributive percentage for energy.

Participant ID	Glucose iAUC 1 (mmol∙min/L)	Glucose iAUC 2 (mmol∙min/L)	Glucose iAUC 3 (mmol∙min/L)	CV (%)
1	117	127	144	10.55
2	141	222	162	24.02
3	270	205	168	24.09
4	176	218	167	14.55
5	268	260	324	12.27
6	215	137	208	23.11
7	117	177 ^a	90	18.44
8	171	114	117	23.93
9	214	210	170	12.28
10	179	272	183	24.87
11	132	234	187	27.69
Average CV ^b				22.23 (20.23)
^a The value is excluded to obtain individual of CV < 30%. ^bThe value in the parenthesis is the average CV after removing one outlying result in one participant. Glucose iAUC 1, 2 and 3 refer to the three repeated test of glucose (Glucolin^®, the Boots Company, Nottingham, United Kingdom).

Participant ID	Glucose iAUC 1 (mmol∙min/L)	Glucose iAUC 2 (mmol∙min/L)	Glucose iAUC 3 (mmol∙min/L)	CV (%)
1	117	127	144	10.55
2	141	222	162	24.02
3	270	205	168	24.09
4	176	218	167	14.55
5	268	260	324	12.27
6	215	137	208	23.11
7	117	177 ^a	90	18.44
8	171	114	117	23.93
9	214	210	170	12.28
10	179	272	183	24.87
11	132	234	187	27.69
Average CV ^b				22.23 (20.23)
^a The value is excluded to obtain individual of CV < 30%. ^bThe value in the parenthesis is the average CV after removing one outlying result in one participant. Glucose iAUC 1, 2 and 3 refer to the three repeated test of glucose (Glucolin^®, the Boots Company, Nottingham, United Kingdom).

Test material	Protein (g)	Fat (g)	GI_pred^a	Protein_adj ^b	Fat_adj ^c	GI_adj ^d
Red rice	3.60	0.20	-	1.00	1.00
Fried red rice	6.90	13.20	62	0.95	0.96	57
Fragrant white rice	2.16	0.15	-	1.00	1.00
Fried fragrant white rice	6.10	13.20	61	0.94	0.96	55
Parboiled rice	2.86	0.22	-	1.00	1.00
Fried parboiled	6.70	13.20	56	0.94	0.96	51
^a Predicted meal GI as described by Dodd et al (2011). ^b Protein_adj = 1 - 1.45 × (F - R) /100, where F is fried rice (mixed meal) protein and R is rice (alone) protein. The factor 1.45 is the mean percentage of reduction in AUC/g protein from Moghaddam et al (2006) as described by Wolever (2013). ^c Fat_adj = 1 - 0.29 × (E - P) /100, where E is fried rice (mixed meal) fat and P is rice (alone) fat. The factor 0.29 is the mean percentage of reduction in AUC/g fat from Moghaddam et al (2006) and Lan-Pidnainy and Wolever (2010) as described by Wolever (2013). ^d GI_adj = GI_pred × Protein_adj× Fat_adj.