Acute Effects of Three Cooked Non-Cereal Starchy Foods on Postprandial Glycemic Responses and in Vitro Carbohydrate Digestion in Comparison with Whole Grains: A Randomized Trial
Zhu R, Fan Z, Han Y, Li S, Li G, Wang L, Ye T, Zhao W
Nutrients · 19 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Randomized controlled trial (indexed by PubMed)
- Studied in
- People
- Main outcome
- Health markers and function
- Intake measured by
- Food provided by researchers
Who paid for it
- Funding
- Funding not disclosed
Publication
- Published
- 2019-03-15 · Nutrients · vol. 11 · issue 3 · p. 634
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 35 citations · more than 90% of similar papers · 2.9× the field average
- Impact
- Top 10% most cited in its field
- References
- 61 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Food composition and properties · Polysaccharides Composition and Applications · Natural Products and Biological Research
- Keywords
- Postprandial, Glycemic, Food science, Glycemic index, Starch, Resistant starch, Digestion (alchemy), Crossover study, Carbohydrate, Chemistry, Biology, Medicine, Insulin, Biotechnology, Biochemistry
- MeSH
- humans, seeds, dietary carbohydrates, blood glucose, diet, glycemic index, digestion, postprandial period, adolescent, adult, female, young adult, cooking, whole grains
8 authors
From CN
- Ruixin ZhuChina Agricultural University
- Zhihong Fan · correspondingChina Agricultural University
- Yue HanChina Agricultural University
- Shuang LiChina Agricultural University
- Guojing LiChina Agricultural University
- Linlin WangChina Agricultural University
Abstract
Plant origin, processing, and domestic preparation may affect the postprandial glycemic response (PGR) of starchy foods. The objective of this study was to examine the possibility of integrating domestically cooked non-cereal starchy foods commonly consumed in Northeast Asia into glycemic management diet, and compare their glycemic characteristics with those of waxy and non-waxy whole grains and starchy beans. In a randomized crossover trial, ten healthy subjects consumed dried lily bulb (LB), lotus seed (LS), adlay (AD), waxy black rice (BR), millet (MI), and adzuki bean (AB), pre-soaked and each cooked for two time durations. Acute PGR tests and in vitro carbohydrate digestion were carried out for each test food. Both the LS and AB meals achieved low glycemic index (GI 21⁻51), while the other starchy foods failed to show significant difference with rice (GI 83⁻109). The hydrolysis indexes of LS and AB were 37.7%⁻61.1%, significantly lower than other test foods. The in vitro tests indicated that pre-soaking resulted in high rapidly digestible starch (RDS) and low resistant starch (RS). Careful choice of whole grain materials, minimized pre-soaking, and moderate cooking may be critical factors for successful postprandial glycemic management for diabetic and pre-diabetic.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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