Effect of Vietnamese Common Diet on Postprandial Blood Glucose Level in Adult Females

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概要

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• To elucidate the effect of a typical Vietnamese diet including a high content of white rice on postprandial blood glucose levels, the present study was designed. Thirty healthy female subjects with a similar body mass index, 10 each in their twenties, forties and sixties, were recruited. Four meals with a similar protein energy percentage (13-15%) but different energy ratios of fat and carbohydrate (FC ratio) and vegetable contents were provided by cross-over design. Meal A was designed according to the commonly consumed diet in Vietnam. The FC ratio was 14:71 and 84 g of carbohydrate was from rice. Meal B contained carbohydrate in a lower ratio than meal A by fat replacement and its FC ratio was 30:57. Meal C was similar to meal A except lacking vegetables. The energy of meal A, B and C was about 2.1 MJ. Meal D was designed to match the amount of carbohydrate and fat within A and B, respectively. The FC ratio of meal D was 26:61 and the energy was about 2.4 MJ. Fasting blood glucose was measured before consumption of a test meal. Postprandial blood glucose was measured every 30 min for 2 h. Areas under the curve (AUC) were calculated to compare the glycemic response among the four test meals. There was no significant difference in AUC among the four test meals in the subjects in their twenties. In the subjects in their forties, the AUC of meal A tended to be lower than that of meal C (p=0.07). In the subjects in their sixties, the AUC of meal A was significantly higher than that of meal B (p<0.001). Glycemic responses showed a significant relationship with age (r=0.26, p<0.01); however, there was no association between glycemic responses and BMI (p=0.20). Dietary fat ratios were inversely associated with glycemic responses (r=-0.28, p<0.01). In conclusion, the diet with about 70% energy from carbohydrate which is commonly consumed by Vietnamese may increase glycemic response, especially in elderly people and dietary vegetables may be beneficial to prevent such an increase in glycemic response.

• 日本ビタミン学会の論文

著者

• Khan Nguyen

  National Institute of Nutrition

• YAMAMOTO Shigeru

  Department of Nutrition and Food Science, Ochanomizu University

• Nguyen Cong

  お茶の水女子大学 食物栄養学科

• Khan Nguyen

  National Inst. Of Nutrition

• Yamamoto Shigeru

  Dep. Of Nutrition And Food Sci. Ochanomizu Univ.

• Yamamoto S

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• NHUG Bui

  National Institute of Nutrition

• SAKAI Tohru

  Department of International Public Health Nutrition

• SARUKURA Nobuko

  Department of International Public Health Nutrition

• Sarukura Nobuko

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Sakai Tohru

  Dep. Of Public Health And Applied Nutrition Inst. For Health Biosciences The Univ. Of Tokushima

• Sakai Tohru

  Department Of Clinical Nutrition Osaka Prefecture University

• Kunii Daisuke

  National Institute Of Health And Nutrition

• LIN Pei-Ying

  Department of International Public Health Nutrition, Institute of Health Biosciences, The University

• NHUNG Bui

  Department of International Public Health Nutrition, Institute of Health Biosciences, The University

• KASSU Afework

  Department of Preventive Environment and Nutrition, Institute of Health Biosciences, The University

• YAMAMOTO Shigeru

  International Nutrition, Ochanomizu University Graduate School of Humanities and Sciences

• Yamamoto Shigeru

  Department Of International Nutrition Institute Of Health Biosciences The University Of Tokushima Gr

• Nhung Bui

  National Institute Of Nutrition

• Lin Pei-ying

  Department Of International Public Health Nutrition Institute Of Health Biosciences The University O

• Kassu Afework

  Department Of Preventive Environment And Nutrition Institute Of Health Biosciences The University Of

• Kassu Afework

  Department Of Preventive Environment And Nutrition Institute Of Health Biosciences Graduate Schools

• Yamamoto Shigeru

  International Nutrition Graduate School Of Humanities And Science Ochanomizu University

• Yamamoto Shigeru

  International Nutrition Ochanomizu University Graduate School Of Humanities And Sciences

• Yamamoto Shigeru

  International Nutrition Department Of Food And Nutrition Jumonji University

• SAKAI TOHRU

  Department of Chemical Engineering, Toyama University

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