Effects of Dietary Fiber on The Glycemic Response after Ingestion of Cooked Rice

• Published in: Annals of nutrition and metabolism 2019-01, Vol.75, p.62
• Main Authors: Fuwa, Masako, Moritaka, Hatsue
• Format: Article
• Language: English
• Subjects: Blood; Blood glucose; Carrageenan; Dietary fiber; Dietary intake; Dietary supplements; Fibers; Glucose; Glycemic index; Guar gum; Ingestion; Low concentrations; Nutrition; Rice; Sugar; Thermal properties; Thermodynamic properties; Xanthan; Xanthan gum
• ISSN: 0250-6807; 1421-9697
• DOI: 10.1159/000501751

Background/Aims: Blood sugar levels are reduced by the consumption of dietary fiber. However, the mechanisms by which this occurs for different types of dietary fiber remain unclear. In this study, the effects of dietary fiber on the glycemic response after ingestion of cooked rice were evaluated. Methods: Agar, glucomannan (GM), and κ-carrageenan (κ-CG) were used to form a gel and xanthan gum (XG) and guar gum (GG) were used to form a sol; these samples were used as dietary fiber. The concentrations of dietary fiber were 0–4.0% per the total rice weight. In vitro, the glucose concentration released from the cooked rice with dietary fiber was measured. In vivo, blood sugar levels were measured after the intake of cooked rice with dietary fiber. Furthermore, to determine the influence of dietary fiber on the glycemic response, the textural properties and thermal properties of these foods were measured. Results: The blood sugar level after ingestion of cooked rice mixed with dietary fiber was significantly lower than after ingestion of rice mixed with GM and rice mixed with XG at low concentrations. The rice mixed with the dietary fibers XG and GG suppressed increases in the blood glucose level compared to rice mixed with other dietary fibers. Conclusion: A strong suppressive effect of dietary fiber on the blood sugar level after ingestion of cooked rice could be achieved by covering cooked rice with sol prior to consumption.