Rice with pulses or cooking oils can be used to elicit lower glycemic response

Kumar, Awadhesh; Sahoo, Shraban Kumar; Sahu, Sujatarani; Nayak, Lopamudra; Ngangkham, Umakanta; Parameswaran, C.; Bose, Lotan Kumar; Samantaray, Sanghamitra; Kumar, Gaurav; Sharma, Srigopal

doi:10.1016/j.jfca.2018.05.003

Cited by 35 publications

(31 citation statements)

References 30 publications

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“…(a)). Rice varieties from different ecologies were shown to vary in GI from 57.9 to 75.9 . A strong negative correlation ( r = −0.63, P ≤ 0.001) was found between PA and GI in the 50 non‐pigmented rice varieties, whereas a nonsignificant negative correlation ( r = −0.35, P ≤ 0.13) was observed in the 20 pigmented rice.…”

Section: Resultsmentioning

confidence: 92%

Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.)

et al. 2019

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BACKGROUND: Phytic acid (PA) is an anti-nutrient present in cereals and pulses.It is known to reduce mineral bioavailability and inhibit starch-digesting -amylase (which requires calcium for activity) in the human gut. In principle, the greater the amount of PA, the lower is the rate of starch hydrolysis. It is reflected in the lower glycemic index (GI) value of food. People leading sedentary lifestyles and consuming rice as a staple food are likely to develop type 2 diabetes. Hence, this study was planned to understand how PA content of different rice varieties affects the GI. RESULTS: Rice Khira and Mugai which had very low PA (0.30 and 0.36 g kg −1 , respectively) had higher GI values and -amylase activity, while Nua Dhusara and the pigmented rice Manipuri black rice (MBR) which had high PA (2.13 and 2.98 g kg −1 , respectively) showed low -amylase activity and GI values. This relationship was statistically significant, though a weak relationship was found for the pigmented rice. Expression levels of MIPSI, IPKI and GBSSI markedly increased in the middle stage of grain development in all of the six genotypes having contrasting PA and GI. Maximum expression of MIPSI and IPKI was observed in Nua Dhusara and MBR (which had high PA) while that of GBSSI was observed in Khira and Mugai (with higher GI) at middle stage showing a negative correlation between PA and GI. CONCLUSIONS:The data indicate that high PA content in rice might have an adverse effect on starch digestibility resulting in slower starch digestion in the human gut and consequently low glycemic response.

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Section: Resultsmentioning

confidence: 92%

Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.)

et al. 2019

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“…Hence, in principle, the more the RS, the slower the starch digestion and the lower the GI of rice. Kumar et al [12] found large variation in the value of GI (57.91-75.91), RS (0.43-2.72%), and AC (04.08-26.54%) in nearly 100 rice genotypes. The data indicated that there may not be a direct relationship between GI and AC or GI and RS content in all rice genotypes.…”

Section: Variation In Ac Among Rice Genotypes and Its Relation With Gmentioning

confidence: 99%

“…One of our earlier studies with some rice varieties on this aspect led us to conclude that the combination of rice with some of the foods had lower GI and higher RS content compared to the values for rice alone. [12] The present work is aimed at determining the effect of addition of pulses, cooking oils/fats, and vegetables on the GI of rice. For this purpose, we used rice varieties with contrasting values of GI, RS, and AC after critically analyzing 100 rice varieties from our rice gene bank.…”

Section: Introductionmentioning

confidence: 99%

Addition of Pulses, Cooking Oils, and Vegetables Enhances Resistant Starch and Lowers the Glycemic Index of Rice (Oryza sativa L.)

et al. 2020

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Rice exhibits relatively high glycemic index (GI) value compared to other carbohydrate rich foods. Eating rice as a staple food and leading sedentary life style may lead to obesity and type‐II diabetes. National Rice Research Institute (ICAR‐NRRI), Cuttack, India released varieties were analyzed for low GI and high resistant starch (RS) content. Large variations were observed in the GI (57.5–76.4) and RS content (0.28–2.94%) among the varieties. The rice Shaktiman had the lowest GI (57.50) with relatively high RS content (2.11%) while Gayatri had the highest RS (2.94%) with relatively low GI (60.31) value. Addition of pigeon pea to rice resulted in lowering of GI and increased RS content compared to other pulses. Addition of ghee (clarified butter) to rice during cooking resulted in lowering of GI and increase in RS content. The effect was not so pronounced with vegetable oils. Addition of vegetables like fenugreek and cauliflower to rice caused much more lowering of GI as compared to other vegetables. The findings emphasize the importance of identifying and developing rice with low GI and high RS content. This also highlights the importance of formulating food combinations of rice with other edible commodities that suit diabetics.

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“…Kaur, Ranawana, Teh, and Henry () and Kumar et al. () also demonstrated that digestibility of rice can be lowered by stir‐frying cooked rice with fat (ghee). A combination of lipids with high‐amylose rice or flour/starch may therefore have greater effects.…”

Section: Reducing the Glycemic Impact Of Foodsmentioning

confidence: 97%

“…In another study, olive oil showed the greatest extent of complex formation with amylose in baked bread, and also significantly lowered glycemic response compared to baked bread without oil (control) (Lau, Zhou, & Henry, 2016). Kaur, Ranawana, Teh, and Henry (2015) and Kumar et al (2018) also demonstrated that digestibility of rice can be lowered by stir-frying cooked rice with fat (ghee). A combination of lipids with high-amylose rice or flour/starch may therefore have greater effects.…”

Section: Lipidsmentioning

confidence: 98%

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

Wee

Henry

2020

Comp Rev Food Sci Food Safe

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Type 2 diabetes is increasingly prevalent in Asia, which can be attributed to a carbohydrate‐rich diet, consisting of foods in the form of grains, for example, rice, or a food product made from flours or isolated starch, for example, noodles. Carbohydrates become a health issue when they are digested and absorbed rapidly (high glycemic index), and more so when they are consumed in large quantities (high glycemic load). The principal strategies of glycemic control should thus aim to reduce the amount of carbohydrate available for digestion, reduce the rate of digestion of the food, reduce the rate of glucose absorption, and increase the rate of glucose removal from blood. From a food perspective, the composition and structure of the food can be modified to reduce the amount of carbohydrates or alter starch digestibility and glucose absorption rates via using different food ingredients and processing methods. From a human perspective, eating behavior and food choices surrounding a meal can also affect glycemic response. This review therefore identifies actionable strategies and opportunities across foods and meals that can be considered by food manufacturers or consumers. They are (a) using alternative ingredients, (b) adding functional ingredients, and (c) changing processing methods and parameters for foods, and optimizing (a) eating behavior, (b) preloading or co‐ingestion of other macronutrients, and (c) meal sequence and history. The effectiveness of a strategy would depend on consumer acceptance, compatibility of the strategy with an existing food product, and whether it is economically or technologically feasible. A combination of two or more strategies is recommended for greater effectiveness and flexibility.

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Rice with pulses or cooking oils can be used to elicit lower glycemic response

Cited by 35 publications

References 30 publications

Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.)

Phytic acid content may affect starch digestibility and glycemic index value of rice (Oryza sativa L.)

Addition of Pulses, Cooking Oils, and Vegetables Enhances Resistant Starch and Lowers the Glycemic Index of Rice (Oryza sativa L.)

Reducing the glycemic impact of carbohydrates on foods and meals: Strategies for the food industry and consumers with special focus on Asia

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