The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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The Effect of Dietary Fiber Content of Rice on the Postprandial Serum Glucose Response in Normal Subject

쌀의 식이섬유함량이 정상인의 혈당에 미치는 영향에 관한 연구

  • 이찬 (한서대학교 식품생물공학과) ;
  • 신재수 ((주)종근당 종합연구소)
  • Published : 2002.06.01
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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.

건강한 지원자를 대상으로 전기압력밥솥으로 조리한 수원464 백미와 일반쌀 백미를 섭취시켜 혈당과 인슐린의 반응을 비교하여 다음과 같은 결과를 얻었다. 1. 식후 60분 후에서 수원464 백미섭취군의 혈당이 일반쌀 백미섭취군에 비해 유의성 있게 더 감소하였다 (p<0.01). 2. 실험 당질에 대한 혈당반응면적 (Area Under the Curve : AUC)은 수원464 백미군이 일반쌀 백미군에 비해 유의성 있게 낮았다 (p<0.05). 3. 혈청 인슐린치는 혈당반응과 유사한 패턴을 보였으며 식후 120분에서 수원464 백미군의 인슐린치가 일반쌀 백미군의 인슐린치보다 유의성 있게 더 낮았다 (p<0.05). 4. 일반쌀 백미의 혈당지수 (glycemic Index : GI)를 100%로 하였을 때 수원464 백미의 혈당지수는 64.5%로 매우 낮게 나타났다. 5. 수원464 백미의 혈당지수는 문헌상으로 조사된 일반쌀 현미의 혈당지수인 90%에 비해서도 현저하게 낮았다. 이상의 임상시험을 통하여 일반쌀에 비하여 식이섬유 함량이 높은 수원464는 혈당지수가 매우 낮은 것으로 밝혀졌으며 수원464백미는 문헌상으로 조사된 일반쌀 현미의 혈당지수 보다도 낮음을 확인하였다.

Keywords

References

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