Glycemic effect of rice food in healthy adults

• Main Authors: Hau-Yu Huang, 黃慧玉
• Other Authors: Yan-Jiun Huang
• Format: Others
• Language: zh-TW
• Published: 2009
• Online Access: http://ndltd.ncl.edu.tw/handle/ygv56h

碩士 === 靜宜大學 === 食品營養研究所 === 97 === The incremental area under the blood glucose response curve of a 50g carbohydrate portion of a test food expressed as a percent of the response to the same amount of carbohydrate from a standard food taken by the same subject. Rice is the most important cropper in Taiwan. We chose Japonica Paddy which is usually taken by our people as the test substrate, considering the process of refine and the habits of cooking in our country, to discuss the glycemic effect of rice food in healthy adults. Subjects were recruited by above 20 yrs, and that blood sample was taken by vein drawing to evaluate plasma glucose and insulin. Subjects executed diet and life habit of questionnaire and evaluated anthropometric data in experiment period. The result showed the differences of anthropometric data, diet and life habit of subjects were not significant. The GI of white bread as 100, GI values of each rice foods were fine boiled rice: 156.6, fine rice porridge: 158.7, fine overnight rice: 186.1, brown boiled rice: 207.4, brown rice porridge: 179.0, brown overnight rice: 186.1. There were no significant differences between the process of refine and the method of cooking of rice. The plasma insulin after meal of rice foods and white bread were not different significantly. The relation of some anthropometric and questionary data and GI values were not significant. In conclusion, the effects of refine and cooking process were not significantly, but the effects of individual difference were needed to discuss further.