A tablespoon of mayonnaise modulates the glycemic response to rice

This clinical trial assessed the effect of mayonnaise on postprandial glycemic responses to rice. Fifteen Japanese men consumed 150 g of rice with or without 15 g of mayonnaise (designated RM and R dishes, respectively). Blood samples were collected at 0, 30, 45, 60, 90, and 120 min postconsumption to measure glucose, insulin, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide-1 (GLP-1), and free fatty acid (FFA) levels. Compared to the R dish, the RM dish significantly reduced Δglucose at 30 and 45 min and the incremental area under the curve (iAUC) and ΔCmax of glucose. However, no significant differences were observed in Δinsulin. Meanwhile, ΔGIP and ΔFFA from 30 to 120 min and ΔGLP-1 at 30 and 45 min were significantly higher following RM dish intake. The iAUC of GIP and GLP-1, and ΔCmax of GIP were also elevated. These results indicate that adding mayonnaise suppresses postprandial glucose elevation and enhances incretin secretion.