Impact of protein-rich meals on glycaemic response of rice

Abstract

Asians typically consume carbohydrate-rich and high-glycaemic-index diets that have been associated with an increased risk of developing type 2 diabetes. Rice is rarely eaten alone such that it is of interest to investigate the effects of co-ingesting different protein-rich meals with rice on insulin and glycaemic response. This study had a randomised, controlled, non-blind, cross-over design in which fifteen healthy Chinese male participants were required to come on non-consecutive days. Five rice-based test meals were served: rice alone (control), rice with fish (RWF), rice with egg white (RWE), rice with soya beancurd (taukwa) (RWT) and rice with chicken (RWC). The control meal consisted of 50 g of available carbohydrate, whereas all other test meals contained additional 25 g of protein.RWT was the only meal that showed significantly lower glucose response when compared with the control (P < 0·05). RWF and RWE had significantly higher insulin response, but no significant increase was observed in RWT and RWC when compared with the control (P < 0·05). RWT and RWF showed significantly higher glucagon secretion as compared with the control (P < 0·05). The four test meals studied showed varying effects, with RWT showing the greatest reduction in glycaemic response. Therefore, the ingestion of soya beancurd with rice may have a direct impact on reducing the risk in Asians transiting from being pre-diabetics to diabetics.

Co-Ingestion of Rice Bran Soymilk or Plain Soymilk with White Bread: Effects on the Glycemic and Insulinemic Response

“…In a series of studies that contained plant proteins dispensed as beverages, it has repeatedly been demonstrated that these proteins are insulinotropic and are therefore effective in reducing the glycemic response of foods [ 10 , 11 , 24 ]. The average amount of proteins in these beverages has been in the region of 12–24 g. In our present study, we have demonstrated that compared to 7.8 g of protein, a considerable reduction in the soy protein content (3.4 g) of a beverage but the inclusion of rice bran can elicit a similar reduction in the glycemic response.…”

“…Amino acids have been shown to stimulate gut peptides like glucagon-like peptide-1 (GLP-1), cholecystokinin (CCK) and peptide tyrosine tyrosine (PYY), and GLP-1, in particular, can increase early-phase insulin secretion [ 36 , 37 ]. Increased insulin has been found by our lab after ingestion of soymilk and amino acids from chicken essence [ 10 , 24 , 38 ]. In contrast, in this study, no increased insulin response was observed over two hours after the consumption of the soymilks as compared to the control.…”

“…The glycemic index (GI) is a classification of the blood glucose-raising potential of carbohydrate foods, and there is substantial evidence suggesting that the consumption of low GI foods decreases post-prandial blood glucose and its insulin levels and fluctuations [ 2 , 3 , 4 , 5 , 6 , 7 , 8 ]. In recent years, studies have shown that adding fat, fiber, and plant and animal protein to carbohydrate meals can lower the glycemic response [ 9 , 10 , 11 , 12 ].…”

“…In short-term studies, the consumption of soy products was associated with a reduction in glycated hemoglobin (HbA1c), fasting blood glucose, and insulin [ 17 , 18 ]. Moreover, acute studies have shown that soy products can attenuate the glycemic response [ 10 , 24 ]. This can be explained by the insulinotropic effect that the consumption of protein and amino acids from different sources has shown [ 10 , 11 , 24 ].…”

“…Moreover, acute studies have shown that soy products can attenuate the glycemic response [ 10 , 24 ]. This can be explained by the insulinotropic effect that the consumption of protein and amino acids from different sources has shown [ 10 , 11 , 24 ]. These studies consistently showed that soy products can be used as one of the ingredients in managing glycemic control.…”