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The Effect of Dietary Fiber Content of Rice on the Postprandial Serum Glucose Response in Normal Subject  

Lee, Chan (Dept. of Food and Biotechnology, Hanseo University)
Shin, Jae-Soo (Chong Kun Dang Research Institute)
Publication Information
The Korean Journal of Food And Nutrition / v.15, no.2, 2002 , pp. 173-177 More about this Journal
Abstract
The purpose of this study is to investigate the effect of dietary fiber content of rice on the postprandial serum glucose and insulin responses in normal subject. Two rice varieties, Ilpum and Suwon 464 which are different in dietary fiber content, were cooked in pressure cooker and used for the test. The rice with a higher dietary fiber content gave a significantly lower glucose level (p<0.01) and insulin level (p<0.05) than did the normal rice variety. After a meal, the 60-min glucose levels of Suwon 464 and Ilpum were 90.3${\pm}$4.8mg/dl and 111.6${\pm}$2.7mg/dl, respectively. The glycemic index (GI) of Suwon 464 shows 64.5%, which was apparently lower than that of Ilpum. These results indicate that Suwon 464 high in dietary fiber can be useful in low-GI diets.
Keywords
dietray fiber; rice; glycemic index; pressure cooker;
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