Please use this identifier to cite or link to this item: https://doi.org/10.3390/nu10040449
Title: Co-ingestion of rice bran soymilk or plain soymilk with white bread: Effects on the glycemic and insulinemic response
Authors: Camps, S.G
Lim, J
Ishikado, A
Inaba, Y
Suwa, M
Matsumoto, M
Henry, C.J 
Keywords: carbohydrate
glucose
insulin
soybean protein
biological marker
insulin
adult
aged
Article
blood sampling
body mass
bread
carbohydrate intake
controlled study
crossover procedure
dietary fiber
food intake
fortified food
glucose blood level
glycemic control
glycemic index
human
insulin blood level
insulin release
insulin response
male
normal human
physical activity
portion size
protein content
randomized controlled trial
reference value
rice bran
single blind procedure
soybean milk
white bread
administration and dosage
blood
comparative study
eating
metabolism
Oryza
plant seed
postprandial state
Singapore
soybean milk
time factor
young adult
Adult
Biomarkers
Blood Glucose
Bread
Cross-Over Studies
Dietary Fiber
Eating
Food, Fortified
Glycemic Index
Humans
Insulin
Male
Oryza
Postprandial Period
Seeds
Singapore
Single-Blind Method
Soy Milk
Time Factors
Young Adult
Issue Date: 2018
Citation: Camps, S.G, Lim, J, Ishikado, A, Inaba, Y, Suwa, M, Matsumoto, M, Henry, C.J (2018). Co-ingestion of rice bran soymilk or plain soymilk with white bread: Effects on the glycemic and insulinemic response. Nutrients 10 (4) : 449. ScholarBank@NUS Repository. https://doi.org/10.3390/nu10040449
Abstract: The regular consumption of soy products is associated with inverse incidence of type 2 diabetes, and there has been an increasing interest in the glycemia reducing potential of rice bran and its components. In this study, we investigated whether consuming soymilk with the addition of rice bran (fiber) can reduce the glycemic response of a carbohydrate meal. Seventeen healthy Asian men (BMI: 18.5–29 kg/m2) participated in this randomized crossover trial. On four occasions, they consumed white bread (two times) and white bread with two different soymilks differing in protein and rice bran content. Blood samples were taken to measure glucose and insulin response over a period of 3 hours. Taking the glycemic index (GI) value of white bread as a reference value of 100, the GI of white bread when co-ingested with rice bran soymilk (RBS) was 83.1 (±7.7) and sugar-free soymilk (SFS) was 77.5 (±10.1), both were lower than white bread (p < 0.05). The insulin response of both soymilk treatments was similar to white bread (p > 0.05). The glucose/insulin ratio of RBS and SFS were respectively 43.1 (± 6.1) and 60.0 (± 17.0) and were lower (p < 0.05) than white bread (123.5 ± 21.1) during the first 30 min. In conclusion, co-ingestion of low amounts of soy protein with a carbohydrate meal stimulated early-phase insulin secretion and thereby increased blood glucose clearance effectiveness. Furthermore, rice bran-fortified soymilk reduced the glycemic response similarly to soymilk with a greater dose of soy protein. Rice bran and its components offer therapeutic potential for glycemic and insulinemic control. © 2018 by the authors. Licensee MDPI, Basel, Switzerland.
Source Title: Nutrients
URI: https://scholarbank.nus.edu.sg/handle/10635/175065
ISSN: 20726643
DOI: 10.3390/nu10040449
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