Swallowing food without chewing; a simple way to reduce postprandial glycaemia

Read, N W; Welch, I M; Austen, Catherine; Barnish, C; Bartlett, Courtney E.; Baxter, Andrew; Brown, Gregory A.; Compton, Montana; Hume, K E; Storie, Ian

doi:10.1079/bjn19860008

Cited by 124 publications

(84 citation statements)

References 14 publications

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“…Although the instructions on the packet were followed, a number of subjects did not find the rice pleasant to eat and may have swallowed much of it with little chewing. Read et al (1986) demonstrated that swallowing food without chewing significantly reduced the blood glucose responses, and foods with small particle size have been shown to produce higher glycaemic responses than foods with larger particle size (Heaton et al, 1988;Holt & Brand Miller, 1994).…”

Section: Discussionmentioning

confidence: 99%

Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods

2003

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Background: Glycaemic glucose equivalent (GGE) content of a quantity of a food, based on glycaemic index, food composition and food quantity, is the theoretical weight of glucose that would induce a glycaemic response equivalent to that induced by the given amount of food. Objectives: To test whether GGE content predicts glycaemic response to foods differing in glycaemic index, carbohydrate content and intake, over a practical range of carbohydrate intakes. Design: Controlled randomised study. Setting: Clinical trials unit at the Department of Human Nutrition, University of Otago, Dunedin, New Zealand. Subjects: In all, 12 volunteers with and 12 without type II diabetes were recruited. All but one subject completed the trial. Method: Yams, biscuits, white rice and porridge were consumed at 10 and 20 GGE doses, and 2-minute noodles at 24 and 48 GGE, following an overnight fast. Incremental areas under the blood glucose response curves (IAUC) over 3 h were calculated for each individual for all foods, and individual glycaemic responsiveness was determined as IAUC/GGE. Results: Within GGE dose, blood glucose responses to all foods, except rice, were similar. Doubling GGE dose approximately doubled glycaemic response. Relative glycaemic effects were accurately predicted by GGE intake after adjusting for individual glycaemic sensitivity (individual average IAUC/GGE). The accuracy of prediction of relative glycaemic effect from GGE intake was affected little by carbohydrate dose. Conclusion: GGE content predicted glycaemic impact of foods over a practical range of carbohydrate intakes, and may therefore be useful for accurate dietary management of glycaemia in diabetes mellitus. The predictive validity of GGE in mixed meals now needs to be tested.

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Section: Discussionmentioning

confidence: 99%

Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods

2003

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“…However, postprandial glycemia may be influenced by the extent to which individuals chew food prior to swallowing (Read et al, 1986;Suzuki et al, 2005) as well as the expected biological variation in rates and extent of digestion and absorption. These variables may not apply equally to test and reference foods; a reference food commonly used is a glucose beverage.…”

Section: Factors Affecting the Measurementmentioning

confidence: 99%

Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships

2007

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Glycemic index (GI) describes the blood glucose response after consumption of a carbohydrate containing test food relative to a carbohydrate containing reference food, typically glucose or white bread. GI was originally designed for people with diabetes as a guide to food selection, advice being given to select foods with a low GI. The amount of food consumed is a major determinant of postprandial hyperglycemia, and the concept of glycemic load (GL) takes account of the GI of a food and the amount eaten. More recent recommendations regarding the potential of low GI and GL diets to reduce the risk of chronic diseases and to treat conditions other than diabetes, should be interpreted in the light of the individual variation in blood glucose levels and other methodological issues relating to measurement of GI and GL. Several factors explain the large inter-and intra-individual variation in glycemic response to foods. More reliable measurements of GI and GL of individual foods than are currently available can be obtained by studying, under standard conditions, a larger number of subjects than has typically been the case in the past. Meta-analyses suggest that foods with a low GI or GL may confer benefit in terms of glycemic control in diabetes and lipid management. However, low GI and GL foods can be energy dense and contain substantial amounts of sugars or undesirable fats that contribute to a diminished glycemic response. Therefore, functionality in terms of a low glycemic response alone does not necessarily justify a health claim. Most studies, which have demonstrated health benefits of low GI or GL involved naturally occurring and minimally processed carbohydrate containing cereals, vegetables and fruit. These foods have qualities other than their immediate impact on postprandial glycemia as a basis to recommend their consumption. When the GI or GL concepts are used to guide food choice, this should be done in the context of other nutritional indicators and when values have been reliably measured in a large group of individuals.

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“…These findings should be further consolidated through GI measurement and chewing tests with human participants. Moreover, as slow digestion of starch may be associated with a reduced sensation of hunger [12] this cooking procedure may help reduce total daily food intake, increase the chewing length of each mouthful and prolong the intervals between food intake [15,29,30]. Further studies on the satiety of reheated rice and viscosity within the gastrointestinal tract are recommended.…”

Section: Discussionmentioning

confidence: 99%

Effect of Cold Storage, Reheating, and Particle Sizes on In Vitro Glucose Release and Starch Digestibility among Five Rice Products in Auckland, New Zealand

LW¹,

Monro²

2016

J Rice Res

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Rice provides more than 27% of daily energy intake to more than half of the world's population. Refined and cooked rice, as a staple has been generally perceived to induce high glycaemic responses; however, it is known that cold storage of cooked rice, reheating, and mincing or chewing affects the rate and extent of starch digestion and glucose release. This in vitro experimental study aimed to investigate the effect of various combinations of these factors on the rate and extent of starch digestion of five rice products, medium grain white, medium grain brown, long grain white, basmati, and parboiled rice. Cold storage (at 4ºC) for over ten hours significantly reduced digestibility of cooked rice starch (P=0.05). The reductions in starch digestion were dependent on the type of rice product varieties (medium grain white, medium grain brown, and long grain brown about 20% (P=0.05); basmati about 30% (P=0.05); and parboiled about 40% (P<0.001). Reheating (65ºC for 15 minutes) and mincing increased starch digested by 20% (P<0.001) and 18% (P<0.001) respectively compared with the cold-stored un-minced cooked rice. The glucose released from minced freshly cooked medium grain white rice reached over 90% after 40 minutes of digestion while 24-hour cold-stored minced parboiled rice had the lowest, reaching around 40% after 180 minutes. Further study with human participants is suggested to analyse the significance of the differences between medium grain white rice and cold stored parboiled rice, for the purpose of investigating if the optimal treatment of parboiled rice (cold storage at 4ºC for 24 hours), with appropriate food safety precautions (reheating to 65ºC for at least 15 minutes), could be a public health recommendation that would improve the postprandial blood glucose response compared with the response to the more popular medium grain white rice.

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Swallowing food without chewing; a simple way to reduce postprandial glycaemia

Cited by 124 publications

References 14 publications

Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods

Glycaemic glucose equivalent: validation as a predictor of the relative glycaemic effect of foods

Glycemic index and glycemic load: measurement issues and their effect on diet–disease relationships

Effect of Cold Storage, Reheating, and Particle Sizes on In Vitro Glucose Release and Starch Digestibility among Five Rice Products in Auckland, New Zealand

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