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J Obes Eat Disord, 2017
ISSN: 2471-8203
August 23-24, 2017 | Toronto, Canada
allied
academies
INTERNATIONAL OBESITY, BARIATRIC AND
METABOLIC SURGERY SUMMIT AND EXPO
Tasleem A. Zafar et al., J Obes Eat Disord, 3:2
DOI: 10.21767/2471-8203-C1-002
Statement of the Problem:
The type of starch in the
carbohydrate ingested foods influences the postprandial
blood glucose concentration (1-2). The alteration of the
physicochemical nature of the starch granule can modify
its effect on the postprandial glycemia (2). Rice, a highly
consumed staple grain falls in the high glycemic index
foods category (3-4). A relatively high incidence of diabetes
is reported in rice-consuming countries (5). Not much
information is available on its pre-absorptive physiological
handling by the type-2 diabetic individuals. The aim of this
study was to compare the blood glucose patterns in type-2
diabetic and healthy individuals after parboiled rice (PBR) to
white (WR) or brown rice (BR).
Methodology:
Both diabetic and healthy subjects (n=35)
were fed the three cooked rice samples in a portion of 50g
of available carbohydrates on three separate days with
a washout period of one week. Blood sugar level were
tested at 0, 15, 30, 45, 60, 90, and 120 min after completely
ingesting the rice samples.
Findings:
The post-prandial blood glucose response of
PBR in healthy subjects was significantly lower both in the
absorptive period such as at 15, 30, and 45 min as well as in
the glucose disposal period of 60, 90 and 120 min compared
toWR or BR. The blood glucose concentration for the diabetic
subjects was, however, significantly lower only in the glucose
disposal period and not in the glucose absorptive period
after the PBR (Figure1).
Conclusion and significance:
Parboiled rice significantly
reduced glycemic response in both study populations.
Furthermore, differences were observed between the two
groups in the pre-absorptive rice metabolism. Both white
and brown rice produced similarly high blood glucose
concentration among both groups of subjects at all time
point of testing. Parboiled rice consumption is recommended
a better alternative to WR or BR for diabetic people.
Speaker Biography
Tasleem A. Zafar, Associate Professor, earned her Ph.D. degree in Foods and Nutrition
at Purdue University, USA. She obtained a substantial research experience as Research
Associate at Purdue, and University of Toronto, Canada. She has a vast experience of
more than 30 years of teaching graduate and undergraduate students and guiding
research. Her focal research interests concentrate on to explore a breakthrough
for the epidemics of obesity and diabetes through functional food ingredients. She
has published more than 20 original research articles in peer-reviewed journals
and contributed chapters to four scholarly books published by Wiley-Blackwell
Publishing Co., New York, USA and by IGI Global, USA. She has given invited talks, oral
presentations and chaired several sessions at international conferences. She is an
honorary editor of the Paki Journal of Home-Economics (PJHE) and has served as an
honorary reviewer for many prestigious journals.
e:
tasleem.zafar@ku.edu.kwBlood glucose pattern in type-2 diabetics and healthy individuals after consumption of parboiled rice
Tasleem A. Zafar, Samar Hamad
and
Jiwan Sidhu
Kuwait University, Kuwait