Research progress on the effects of parboiled rice on blood glucose
10.3760/cma.j.issn.0254-9026.2022.03.024
- VernacularTitle:蒸谷米对血糖影响的研究进展
- Author:
Guizhen XIAO
1
;
Suliu PEN
;
Jian LIU
Author Information
1. 南部战区总医院营养科，广州 510010
- Keywords:
Parboiled rice;
Amylose;
Resistant starch;
Slowly Digestible Starch;
Blood glucose
- From:
Chinese Journal of Geriatrics
2022;41(3):351-354
- CountryChina
- Language:Chinese
-
Abstract:
After rice is processed into parboiled rice, it becomes a food with low glycemic index.Due to the effect of parboiled rice-preparing process on the rice, the changed starch structure and digestibility have induced a reduced hyperglycemic response to rice.After changes in starch structure, direct chain starch content increases with the result in digestive rate decrease.Furthermore, the proportion of the slowly digesting-starch(SDS)in the starch, and the content of the resistant starch(RS)go up, which induces an decreased digestive rate.In addition, parboiled rice also confers greater protection against oxidative stress.It also contains high fat and protein with strong sense of satiety, which reduces the level of blood glucose after eating.The parboiled rice is suitable for patients with diabetes and for the individuals with high risk for diabetes, and can also be applied to patients with hypertension, obesity and other metabolic diseases.
