Effects of Miso (Fermented Soybean Paste) Intake on Glycemic Index of Cooked Polished Rice : Intervention Tests on Larger Numbers of Subjects
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概要
- 論文の詳細を見る
The effects of simultaneous intake of miso (fermented soybean paste) soup on the glycemic index (GI) of cooked polished rice were examined in an intervention test on a larger number of subjects. Although the effects on GI varied among individuals, miso was found to decrease the GI of cooked polished rice to some degree. Particularly in the case of soybean-koji miso, the GI-decreased group was significantly larger than the GI-increased group (p<0.05). On the other hand, in subjects with efficient carbohydrate digestion, the GI of cooked polished rice was more likely to be lower with simultaneous intake of miso soup. Thus, miso apparently has an effect on carbohydrate (starch) digestion rather than absorption in the intestinal environment.
- 2010-05-01
著者
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Gomyo Toshiharu
Kagawa Nutrition College(joshi Eiyo Daigaku)
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Furukawa Tomoko
Kagawa Nutrition University
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Kawamura Ken
Kagawa Nutrition University
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