Degree of habitual mastication seems to contribute to interindividual variations in the glycemic response to rice but not to spaghetti

Nutrition Research
Viren RanawanaMegan Pratt

Abstract

Previous work by our group showed that the degree of particle breakdown of rice during mastication affects in vitro glycemic potency. The objective of this study was to confirm these in vitro findings in an in vivo model. We hypothesized that the degree of habitual mastication will influence individuals' in vivo blood glucose response (glycemic response, or GR) to carbohydrate foods. Eleven participants came in on six nonconsecutive days to the laboratory and evaluated 2 test foods (rice and spaghetti). Their GR was measured for the subsequent 120 minutes. Mastication parameters were determined using surface electrode electromyography. The particle size distribution of individuals' masticated food was also determined. The intraindividual number of chews per mouthful did not significantly differ for rice and spaghetti (29.9 and 33, respectively), although masticated particle size distribution did (P < .001). Significant correlations between the degree of breakdown during mastication and the GR were observed for rice, but none for spaghetti. Individuals' peak GR (at 45 minutes) correlated significantly with the particles size distribution of their masticated rice (P = .002), and also with the total incremental area under the curv...Continue Reading

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Citations

Nov 14, 2013·European Journal of Clinical Nutrition·V RanawanaC J K Henry
Dec 9, 2014·Physiology & Behavior·Lijuan SunChristiani Jeyakumar Henry
Jul 13, 2011·Nutrition Research·Viren RanawanaC Jeya Henry
Jan 16, 2015·Critical Reviews in Food Science and Nutrition·Bhupinder KaurJeyakumar Henry
Jul 15, 2015·Nutrition & Diabetes·T M S WoleverJ L Sievenpiper
Jul 15, 2015·European Journal of Nutrition·Verena Ming Hui TanYung Seng Lee
Jan 15, 2015·International Journal of Food Sciences and Nutrition·Yong Zhu, James H Hollis
Jan 23, 2015·International Journal of Food Sciences and Nutrition·Kenji ToyamaTeiji Nakamura
Jan 7, 2014·Annual Review of Food Science and Technology·Gail M Bornhorst, R Paul Singh
Aug 2, 2018·Journal of the Science of Food and Agriculture·Edoardo Capuano, Nicoletta Pellegrini
Oct 28, 2010·International Journal of Food Sciences and Nutrition·Viren Ranawana, C Jeya K Henry
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·May S M Wee, Christiani Jeyakumar Henry
Apr 23, 2021·Comprehensive Reviews in Food Science and Food Safety·Joanna NadiaGail M Bornhorst

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