Mastication effects on the glycaemic index: impact on variability and practical implications
V Ranawana1, M K-S Leow2, C J K Henry1
1Clinical Nutrition Research Centre, Singapore Institute for Clinical Sciences, Singapore.
European Journal of Clinical Nutrition
|November 14, 2013
Summary
Chewing rice fewer times (15) significantly lowers its glycaemic index (GI) compared to chewing it more (30). This suggests mastication influences glycaemic response and may help manage blood sugar levels.
Area of Science:
- Nutrition Science
- Human Physiology
- Metabolic Health
Background:
- Glycaemic variability poses challenges to the accuracy and application of the glycaemic index (GI).
- Understanding factors influencing postprandial glucose response is crucial for metabolic health management.
Purpose of the Study:
- To investigate the impact of mastication (chewing) on the glycaemic index (GI) of rice.
- To determine if varying degrees of chewing affect glycaemic response.
Main Methods:
- A randomized, controlled, crossover, non-blind study involving 15 healthy young subjects.
- Subjects underwent two rice test sessions, chewing each mouthful 15 or 30 times.
- Glycaemic response (GR) was measured, calculating total GR, peak GR, and GI.
Main Results:
- Chewing rice 15 times resulted in significantly lower total GR (155 mmol min/l), peak GR (2.4 mmol/l), and GI (68) compared to chewing 30 times (184 mmol min/l, 2.8 mmol/l, and 88, respectively).
- The degree of mastication significantly influenced the GI of rice.
Conclusions:
- Mastication plays a role in determining the glycaemic index of rice.
- Reduced chewing frequency (15 times) significantly attenuates the GI of rice.
- Mastication may contribute to glycaemic variability and could be explored as a strategy to reduce the glycaemic load of rice.
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