The Effect of Adding Chinese Food Supplements to Rice on Glycemic Response

Abstract

Although an international table of glycemic index (GI) values has been published, most listed values pertain to single foods. However, in recent years, mixed-diet GI has been widely studied. This study determined the dose-response and mixture interaction effects of food processing supplements (gluten protein, canola oil, and dextrin fiber) combined with white rice on glycemic response and GI. Twelve healthy adults aged 18-26 years were fed a test or reference food containing 50 g of available carbohydrates. Venous blood samples were collected before the meal and at 15, 30, 45, 60, 90, and 120 min after the meal. The results showed that white rice has a GI value of 93.8±2.8. Supplementation with various amounts of lipids and dextrin reduced the GI slightly, whereas gluten supplementation significantly (p < 0.05) reduced the GI from 93.8 to 84.9 and 83.1, respectively. Analysis of the interaction of gluten, lipids, and dextrin on GI using three-way ANOVA revealed that significant effects on GI value were found with gluten (p < 0.01) and dextrin (p < 0.05). Moreover, adding a gluten protein and dextrin fiber mixture yielded a larger glycemic control effect than adding a lipid and dextrin fiber mixture did. In conclusion, adding gluten protein supplements to rice products may reduce overall postprandial glycemic response and induce a lower GI in healthy people.