PMID- 37500527
OWN - NLM
STAT- MEDLINE
DCOM- 20230801
LR  - 20230801
IS  - 1000-8020 (Print)
IS  - 1000-8020 (Linking)
VI  - 52
IP  - 3
DP  - 2023 May
TI  - [Staple food habits on glycemic response: a controlled feeding trial].
PG  - 453-459
LID - 10.19813/j.cnki.weishengyanjiu.2023.03.020 [doi]
AB  - OBJECTIVE: To study the effects of staple food on the glycemic responses through 
      a controlled feeding trial. METHODS: In November 2020, two groups of volunteers 
      with different staple food habits(the rice group, n=35, and the wheat group, 
      n=35), were recruited from Changzhi Medical College in Shanxi Province. They were 
      subjected to a two-stage feeding trial, in which their staple food habits were 
      maintained in the first stage(staple food fortification period, 4 weeks) and then 
      swapped in the second stage(staple food swap period, 4 weeks), while keeping the 
      rest of the dietary components same. A continuous glucose monitoring system was 
      used to monitor the glycemic response of glucose, steamed buns and steamed rice, 
      equivalent to 50 g of available carbohydrate(CHO). Blood glucose level up to 120 
      minutes postprandial, incremental area under the curve(iAUC) and glycemic 
      index(GI) were analyzed. RESULTS: During the staple food fortification period, 
      the glycemic response to steamed buns at 15 min(5.43+/-0.69 vs.5.14+/-0.50 mmol/L, 
      P=0.047), 30 min(6.63+/-0.98 vs.6.10+/-0.70 mmol/L, P=0.012), 45 min(6.81+/-1.15 
      vs.6.21+/-0.67 mmol/L, P=0.011) and 60 min postprandial(6.03+/-0.96 vs.5.56+/-0.59 
      mmol/L, P=0.017) in the rice group were higher than the wheat group, and the 
      trends for blood glucose fluctuation during the 120 minutes after consuming 
      steamed buns were different between the two groups. During the staple food swap 
      period, the 120 min iAUC(83.24+/-30.15 vs.69.32+/-26.25 mmol.min/L, P=0.032) and 
      GI(88+/-24 vs.75+/-33, P=0.041) of the rice group to steamed buns were higher than 
      the wheat group. Comparing the differences between the two groups in the staple 
      food exchange period and the staple food intensification period, the rice group 
      had an increased glycemic response to steamed buns(P=0.007), while the wheat 
      group had an increased glycemic response to glucose(P<0.001), steamed 
      buns(P<0.001) and steamed rice(P=0.018). The 120 min iAUC of steamed buns in 
      the rice group increased(83.24+/-30.15 vs.70.12+/-26.02 mmol.min/L, P=0.029), and the 
      120 min iAUC of rice in the wheat group(69.75+/-32.32 vs.54.87+/-20.43 mmol.min/L, 
      P=0.040) increased. CONCLUSION: Even to the same food, there are significant 
      differences in the glycemic responses of people with different staple food 
      habits, and short-term changes in the intake of staple food will lead to 
      differences in the glycemic response.
FAU - Yu, Xue
AU  - Yu X
AD  - School of Public Health, Peking University, Beijing 100191, China.
FAU - Xiang, Xuesong
AU  - Xiang X
AD  - National Institute for Nutrition and Health, Chinese Center for Disease Control 
      and Prevention, Beijing 100050, China.
FAU - Li, Cheng
AU  - Li C
AD  - Beijing Institute of Nutritional Resources, Beijing 100069, China.
FAU - Qu, Wenwen
AU  - Qu W
AD  - School of Public Health, Qingdao University, Qingdao 266021, China.
FAU - Xing, Qingbin
AU  - Xing Q
AD  - National Institute for Nutrition and Health, Chinese Center for Disease Control 
      and Prevention, Beijing 100050, China.
FAU - Zhu, Jing
AU  - Zhu J
AD  - Beijing Institute of Nutritional Resources, Beijing 100069, China.
FAU - Ma, Defu
AU  - Ma D
AD  - School of Public Health, Peking University, Beijing 100191, China.
LA  - chi
PT  - Controlled Clinical Trial
PT  - English Abstract
PT  - Journal Article
PL  - China
TA  - Wei Sheng Yan Jiu
JT  - Wei sheng yan jiu = Journal of hygiene research
JID - 9426367
RN  - 0 (Blood Glucose)
RN  - IY9XDZ35W2 (Glucose)
SB  - IM
MH  - Humans
MH  - *Blood Glucose
MH  - *Blood Glucose Self-Monitoring
MH  - Cross-Over Studies
MH  - Feeding Behavior
MH  - Glucose
MH  - Glycemic Index
MH  - Postprandial Period
OTO - NOTNLM
OT  - dietary habits
OT  - glycemic index
OT  - glycemic response
OT  - staple foods
EDAT- 2023/07/28 01:08
MHDA- 2023/07/31 06:42
CRDT- 2023/07/27 22:13
PHST- 2023/07/31 06:42 [medline]
PHST- 2023/07/28 01:08 [pubmed]
PHST- 2023/07/27 22:13 [entrez]
AID - 10.19813/j.cnki.weishengyanjiu.2023.03.020 [doi]
PST - ppublish
SO  - Wei Sheng Yan Jiu. 2023 May;52(3):453-459. doi: 
      10.19813/j.cnki.weishengyanjiu.2023.03.020.