Postprandial Glucose and Subjective Satiety Responses to Different Kuwaiti Rice Meals
| المصدر: | مجلة دراسات الخليج والجزيرة العربية |
|---|---|
| الناشر: | جامعة الكويت - مجلس النشر العلمي |
| المؤلف الرئيسي: | Allafi, Ahmad R. (Author) |
| المجلد/العدد: | س44, ع170 |
| محكمة: | نعم |
| الدولة: |
الكويت |
| التاريخ الميلادي: |
2018
|
| التاريخ الهجري: | 1439 |
| الشهر: | يوليو |
| الصفحات: | 17 - 30 |
| DOI: |
10.34120/0382-044-170-009 |
| ISSN: |
0254-4288 |
| رقم MD: | 934619 |
| نوع المحتوى: | بحوث ومقالات |
| اللغة: | الإنجليزية |
| قواعد المعلومات: | EcoLink, HumanIndex |
| مواضيع: | |
| رابط المحتوى: |
عدد مرات التحميل
3
| المستخلص: |
Postprandial glucose and subjective satiety responses to four different Kuwaiti rice meals (brown basmati, white basmati mixed with vegetables, and white basmati mixed with lentil) readily available in Kuwait market were compared against white basmati in a randomized, repeated-measure, crossover design trial. Nine healthy female college students, mean age 21 (standard deviation 1.4) years and mean body mass index 23.1 (standard deviation 4.0) kg/m2, were enrolled for the study. Onseparate occasions, subjects were served different Arabic rice meals (white rice, brown rice, rice with mixed vegetables and lentil rice) each containing 2 cups of cooked rice and 60 g of chicken breast. Subjective appetite information was collected before and after each meal using visual analogue scales (VAS). Blood glucose was measured from finger-prick samples in fasting subjects and at 0, 30, 60, and 120 minutes after the consumption of each test meal. Results showed that adding vegetables and lentil to white rice significantly increased the satiety (p < 0.05). Brown rice had the slowest effect on blood glucose level followed by vegetable white rice and lentil white rice, respectively (p < 0.05). It was concluded that the addition of vegetables and lentils to white rice produces a meal with low glycemic response and high satiety level. The results may be useful in helping people lower their blood glucose levels and increase their satiety after consuming rice meals by adding different vegetables and legumes. |
|---|---|
| ISSN: |
0254-4288 |
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