Relationship Between Staple Food Habit And Food Glycemic Index

Objective:This study investigated whether is a difference in the blood glucose response of the same test substance between people who are mainly rice and white flour using the Glycemic Index(GI)method defined by the International Organization for Standardization(ISO).Method:1.Subject Recruitment According to the subject's staple food survey questionnaire,31 freshmen were included in the Hebei Medical University,who used rice as a staple food habit or pasta as a staple food habit.Subjects signed informed consent and were divided into two groups according to their staple food habits,namely the rice group and the pasta group.2.Baseline survey All subjects measured height,weight,blood pressure,waist circumference,liver function,renal function,blood routine,and One week physical activity,calculated body mass index(BMI),and dietary APP software was used to recorded meals for 3 days 24 hours.Thirty-four glucose tolerance gene polymorphisms were detected in type 2 diabetes through buccal swab sampling.3.Detection of blood glucose response levels in different substances The standard reference is glucose.The test items were wheat bread,rice and whole wheat bread. The subjects of the rice food group were tested in the order of glucose?wheat bread?rice?whole wheat bread.The subjects in the pasta group were tested in the order of glucose?rice?wheat bread?whole wheat bread.The test washout period was 1 week and the experiment was performed again after1 week.A total of 4 weeks.The postprandial glycemic responses(PPGR)was measured in accordance with the ISO 26642 standard for both groups of subjects.4.Statistical methods SPSS 21 was used for statistical analysis.Measurement data is represented as X±S.Count data is expressed as frequency and percentage.The comparison of measurement data between the two groups was in line with normality using a two-sample t-test,and non-normality using a non-parametric rank sum test.The?~2test was used to compare the classification data between the two groups.The variance of blood glucose fluctuation trend between the two groups of glucose,rice,wheat bread,and whole wheat bread were compared using analysis of variance or t-test.Multivariate analysis of variance was used to compare postprandial blood glucose levels at each time point.P?0.05 was considered statistically significant.Results:1.Baseline survey results1.1 Basic situation of volunteers One subject per group was withdrawn during the trial and 30 subjects completed in each group.All 60 healthy volunteers were male.Age,height,weight,BMI,basal metabolism,waist circumference,blood pressure,heart rate,body composition analysis,physical activity and liver and kidney function,blood routine were not significantly different between the two groups(P>0.05).1.2 Dietary of subjects The average daily food intakes(cereals,soybeans and nuts,vegetables,fruits,poultry meat,milk and its products,egg and its products,fish and shrimp,)of both groups were no statistical difference(P>0.05).1.3 Glucose Tolerance Gene Polymorphism The glucose tolerance gene polymorphism was not statistically different between the two groups(P>0.05).2.Postprandial blood glucose fluctuations and average blood glucose at each time point2.1 Blood glucose response of two groups after taking glucose After taking glucose,there was no statistical difference in postprandial blood glucose fluctuations and the postprandial blood glucose levels at various time points between the two groups(P>0.05).2.2 Blood glucose response of two groups after taking wheat bread After eating wheat bread,the postprandial blood glucose fluctuations in the pasta group were significantly lower than those in the rice group,and the differences were statistically significant(F=4.359,P=0.041).The blood glucose levels in both groups peaked after 45 min eating wheat bread,and the blood sugar level in the rice food group was higher than that in the pasta group(t=4.037,P=0.049).2.3 Blood glucose response of two groups after taking rice There was no statistical difference in postprandial blood glucose fluctuations and postprandial blood glucose levels at various time points between the two groups(P>0.05).2.4 Blood glucose response of two groups after taking whole wheat bread After eating whole wheat bread,the postprandial blood glucose fluctuation in the pasta group was significantly lower than that in the rice group.The blood sugar level reached in the rice food group after 45 minutes of the whole wheat bread was higher than that in the pasta group(t=5.056,P=0.028).3.Subject's post-prandial blood glucose curve are After eating wheat bread and whole wheat bread,the glucose area under the serum concentration curve(GAUC)in the pasta group was smaller than that in the rice food group,and the difference was statistically significant(P?0.05).After eating glucose and rice,the GAUC of the pasta group was smaller than that of the rice food group,but there was no statistical difference(P>0.05).4.The GI values calculated by the two groups subjects The GIs for wheat bread,rice,and whole wheat bread were 65,55,and65 respectively.And those for the pasta group were 51,57,and 63 respectively.The GI of wheat bread was significantly different between the two groups,with a statistically significant difference(t=2.172,P=0.034).Conclusions:The GI value of wheat bread is significantly different among people with different staple food habits.The long-term habit of eating rice or pasta may affect the body's blood glucose response to certain types of food.