Rice Science ›› 2017, Vol. 24 ›› Issue (5): 274-282.DOI: 10.1016/j.rsci.2017.06.001
• Orginal Article • Previous Articles Next Articles
Maziah Hanum Osman Nur1, Mohd-Yusof Barakatun-Nisak1,2(), Ismail Amin1,2
Received:
2016-10-30
Accepted:
2017-06-15
Online:
2017-09-15
Published:
2017-08-31
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.
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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 ProTM (First Data Bank Inc, Washington, USA). Values in the parentheses are the contributive percentage for energy. |
Table 1 Nutrient composition and rice to water ratio of test rice.
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 ProTM (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%. b The 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). |
Table 2 Coefficient variation (CV) calculation for iAUC of three repeated test of glucose for each participant.
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%. b The 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). |
Fig. 1. Glycemic response of rice alone and mixed meals for red rice, fragrant rice and parboiled rice (Mean ± SD, n = 11). ^* indicates significant difference between rice and glucose (P < 0.05).
Fig. 2. iAUC120 comparison between rice alone and mixed meals. ^Values are mean ± SD (n = 11). ^Different letters above the bars mean significant difference at the 0.05 level.
Test material | Protein (g) | Fat (g) | GIpred a | Proteinadj b | Fatadj c | GIadj 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 |
Table 3 Adjustment of calculated meal glycemic index (GI) for differences in fat, protein and carbohydrate content in mixed meals.
Test material | Protein (g) | Fat (g) | GIpred a | Proteinadj b | Fatadj c | GIadj 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 |
Test material | Fasting blood glucose (mmol/L) | Peak blood glucose value (mmol/L) | GIpred a | GIadj a | GImeasured | |||||
Glucose | 5.00 ± 0.21 | 8.86 ± 0.14 | 100 | 100 | 100 ± 0 | |||||
Red rice | 4.88 ± 0.13 | 7.08 ± 0.32 | - | - | 68 ± 8 | |||||
Fried red rice | 4.83 ± 0.09 | 6.36 ± 0.25 | 62 | 57 | 41 ± 4 | |||||
Fragrant white rice | 5.05 ± 0.09 | 6.95 ± 0.19 | - | - | 67 ± 7 | |||||
Fried fragrant white rice | 5.22 ± 0.19 | 6.86 ± 0.20 | 61 | 55 | 50 ± 7 | |||||
Parboiled rice | 4.96 ± 0.12 | 6.87 ± 0.23 | - | - | 61 ± 8 | |||||
Fried parboiled rice | 4.91 ± 0.10 | 6.68 ± 0.25 | 56 | 51 | 41 ± 4 | |||||
a GIpred and GIadj values were calculated via equations from |
Table 4 Fasting blood glucose values, peak blood glucose values, estimated glycemic index (GI) and measured GI (Mean ± SE, n = 11).
Test material | Fasting blood glucose (mmol/L) | Peak blood glucose value (mmol/L) | GIpred a | GIadj a | GImeasured | |||||
Glucose | 5.00 ± 0.21 | 8.86 ± 0.14 | 100 | 100 | 100 ± 0 | |||||
Red rice | 4.88 ± 0.13 | 7.08 ± 0.32 | - | - | 68 ± 8 | |||||
Fried red rice | 4.83 ± 0.09 | 6.36 ± 0.25 | 62 | 57 | 41 ± 4 | |||||
Fragrant white rice | 5.05 ± 0.09 | 6.95 ± 0.19 | - | - | 67 ± 7 | |||||
Fried fragrant white rice | 5.22 ± 0.19 | 6.86 ± 0.20 | 61 | 55 | 50 ± 7 | |||||
Parboiled rice | 4.96 ± 0.12 | 6.87 ± 0.23 | - | - | 61 ± 8 | |||||
Fried parboiled rice | 4.91 ± 0.10 | 6.68 ± 0.25 | 56 | 51 | 41 ± 4 | |||||
a GIpred and GIadj values were calculated via equations from |
Fig. 3. Limit of agreement between GImeasured and GIadj.^Difference in GImeasured and GIadj was calculated by substracting GImeasured from GIadj. Mean of GImeasured and GIadj was calculated by averaging GImeasured and GIadj. The dotted line represents the limit of agreement between GImeasured and GIadj. Middle line represents a mean difference between GImeasured and GIadj.
Test rice | Other studies a | This study | ||
---|---|---|---|---|
Number | Range | Mean ± SE | ||
Red rice | 2 | 76-99 | 68 ± 8 | |
Fragrant white rice | 4 | 79-84 | 67 ± 7 | |
Parboiled rice | 19 | 38-87 | 61 ± 8 | |
a Data obtained from |
Table 5 Glycemic index values of three different types of rice from various studies and in this study.
Test rice | Other studies a | This study | ||
---|---|---|---|---|
Number | Range | Mean ± SE | ||
Red rice | 2 | 76-99 | 68 ± 8 | |
Fragrant white rice | 4 | 79-84 | 67 ± 7 | |
Parboiled rice | 19 | 38-87 | 61 ± 8 | |
a Data obtained from |
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