The role of digestive factors in determining glycemic response in a multiethnic Asian population.
In: European Journal of Nutrition, Jg. 55 (2016-06-01), Heft 4, S. 1573-1581
Online
academicJournal
Zugriff:
Purpose: There are wide inter-individual differences in glycemic response (GR). We aimed to examine key digestive parameters that influence inter-individual and ethnic differences in GR in healthy Asian individuals. Methods: Seventy-five healthy male subjects (25 Chinese, 25 Malays, and 25 Asian-Indians) were served equivalent available carbohydrate amounts (50 g) of jasmine rice (JR) and basmati rice (BR) on separate occasions. Postprandial blood glucose concentrations were measured at fasting (−5 and 0 min) and at 15- to 30-min interval over 180 min. Mastication parameters (number of chews per mouth and chewing time per mouthful), saliva α-amylase activity, AMY1 gene copy numbers and gastric emptying rate were measured to investigate their relationships with GR. Results: The GR for jasmine rice was significantly higher than for basmati rice ( P < 0.001). The median number of AMY1 gene copies was 6, with a range of 2-15. There was a significant positive relationship between AMY1 copy number and α-amylase activity ( P = 0.002). There were no significant ethnic differences in GR. For both rice varieties, the number of chews per mouthful was positively associated with the GR (JR, P = 0.011; BR, P = 0.005), while chewing time per mouthful showed a negative association (JR, P = 0.039; BR, P = 0.016). Ethnicity, salivary α-amylase activity, particle size distribution, gastric emptying rate and AMY1 gene copy numbers were not significant contributors to GR ( P > 0.05). Conclusion: Mastication parameters contribute significantly to GR. Eating slowly and having larger food boluses before swallowing (less chewing), both potentially modifiable, may be beneficial in glycemic control. [ABSTRACT FROM AUTHOR]
Titel: |
The role of digestive factors in determining glycemic response in a multiethnic Asian population.
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Autor/in / Beteiligte Person: | Tan, Verena ; Ooi, Delicia ; Kapur, Jeevesh ; Wu, Ting ; Chan, Yiong ; Henry, Christiani ; Lee, Yung |
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Zeitschrift: | European Journal of Nutrition, Jg. 55 (2016-06-01), Heft 4, S. 1573-1581 |
Veröffentlichung: | 2016 |
Medientyp: | academicJournal |
ISSN: | 1436-6207 (print) |
DOI: | 10.1007/s00394-015-0976-0 |
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