Effect of high-amylose rice “Hoshinishiki” on ‍postprandial glucose levels measured by ‍continuous glucose monitoring in patients with ‍diabetes

DOI Web Site 参考文献18件
  • Li Jia
    The United Graduate School of Agricultural Sciences, Ehime University
  • Maruyama Koutatsu
    The United Graduate School of Agricultural Sciences, Ehime University
  • Minakuchi Satoshi
    Ehime Research Institute of Agriculture, Forestry and Fisheries
  • Toshimitu Kumiko
    Ehime University Hospital
  • Kawamura Ryoichi
    Department of Diabetes and Molecular Genetics, Ehime University Graduate School of Medicine
  • Takata Yasunori
    Department of Diabetes and Molecular Genetics, Ehime University Graduate School of Medicine
  • Osawa Haruhiko
    Department of Diabetes and Molecular Genetics, Ehime University Graduate School of Medicine

説明

<p>We examined the effect of consuming Hoshinishiki, a type of high-amylose rice, on postprandial glucose as measured by continuous glucose monitoring in diabetes patients. A single-blinded clinical trial involving 11 hospitalized patients diagnosed with type 1 or type 2 diabetes was performed. The patients consumed high-amylose rice for 2 days (days 2 and 4 of the study) and control rice for 2 days (days 1 and 3 of the study). Linear mixed models were used to test the effects on the 24-h mean glucose levels, time in range (TIR), incremental area under the curve of glucose levels at 2 ‍h after meals, the average glucose levels at 1, 2, and 3 ‍h after meals, and the maximum glucose levels within 3 ‍h. The results showed that the consumption of high-amylose rice led to significantly lower 24-h mean glucose levels, levels at 2 and 3 ‍h after a meal, and postprandial glucose peak levels within 3 ‍h, as well as significantly higher TIR. A similar trend was observed when the analysis was restricted to patients with type 2 diabetes. These results suggest that high-amylose rice may be a more beneficial staple food for glycemic control than regular rice.</p>

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