Comparison of the Effects of a Bean-Based and a White Rice-Based Breakfast Diet on Postprandial Glucose and Insulin Levels in Chinese Patients with Type 2 Diabetes

Anti-glycaemic effect of the Chinese modified DASH diet combined with 23% low-sodium salt in patients with hypertension and type 2 diabetes: a clinical trial

BACKGROUND

Although many previous trials have formalized the blood glucose-lowering effect of the DASH diet, relevant reports in China remain limited. This study aimed to explore the anti-hyperglycaemic effect of the Chinese Modified Dietary Approaches to Stop Hypertension diet combined with 23% low-sodium salt and meal packs in patients with hypertension and type 2 diabetes.

METHODS

We conducted a randomized controlled single-blinded trial with a semi-open design; 100 participants were randomly assigned to Group A (control), Group B (23% low-sodium salt), and Group C (meal packs) for 8 weeks of dietary intervention. All participants were followed up weekly to collect glycaemia data (standardized meal tolerance test), salt use, and adverse events.

RESULTS

Generalized estimating equation analysis indicated that fasting blood glucose decreased in all three groups following the intervention when compared to baseline. Group A decreased by 0.72 mmol/L (P = 0.008), while Groups B and C decreased by 2.02 mmol/L and 2.06 mmol/L, respectively (both P < 0.001). Although the latter two groups experienced greater reductions than Group A, the differences among the groups were not statistically significant (P = 0.450). For postprandial blood glucose, Group C showed the most pronounced decrease. The three groups recorded reductions of 2.43 mmol/L, 2.52 mmol/L, and 4.29 mmol/L, respectively (all P < 0.001), with again no significant difference observed between the groups (P = 0.088). The most notable enhancement in postprandial glucose was observed in Group C, which demonstrated a 51.5% improvement in its control rate. However, there was no statistically significant difference between the groups. No serious adverse events occurred during the trial.

CONCLUSION

The CM-DASH diet combined with 23% low-sodium salt and meal packs demonstrates potentially beneficial effects on glycemic control in patients with hypertension and type 2 diabetes. This intervention reduces salt intake and fosters the development of healthy eating habits, thereby contributing to the improvement of patients' blood glucose. However, larger studies are necessary to confirm these findings. Trial registration ChiCTR2000029017. Registered January 11, 2020-Prospective registration, http://www.chictr.org.cn/.

Effects of ultrasound-induced V-type rice starch-tannic acid interactions on starch in vitro digestion and multiscale structural properties

V-type starch-polyphenol complexes, known for their improved physicochemical properties compared to native starch, are challenging to form efficiently. In this study, the effects of tannic acid (TA) interaction with native rice starch (NS) on digestion and physicochemical properties were investigated using non-thermal ultrasound treatment (UT). Results showed the highest complexing index for NSTA-UT3 (∼ 0.882) compared to NSTA-PM (∼0.618). NSTA-UT complexes reflected the V6I-type complex having six anhydrous glucose per unit per turn with peaks at 2θ = 7°, 13°, and 20°. The maxima of the absorption for iodine binding were suppressed by the formation of V-type complexes depending on the concentration of TA in the complex. Furthermore, rheology and particle size distributions were also affected by TA introduction under ultrasound, as revealed by SEM. XRD, FT-IR, and TGA analyses confirmed V-type complex formation for NSTA-UT samples, with improved thermal stability and increased short-range ordered structure. Ultrasound-induced addition of TA also decreased the hydrolysis rate and increased resistant starch (RS) concentration. Overall, ultrasound processing promoted the formation of V-type NSTA complexes, suggesting that tannic acid could be utilized for the production of anti-digestion starchy foods in the future.

Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker

This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing rice cooker. Rice cooked this way exhibited 19% reduced total carbohydrate (34.0 ± 0.3 vs. 27.6 ± 0.9 g/100 g rice) and 20% reduced total calorie (149.0 ± 1.0 vs. 120.8 ± 3.7 kcal/100 g rice) contents. We measured the blood glucose response (at 0, 15, 30, 45, 60, 90, and 120 min) in 13 healthy participants after consuming 6 different rice types: regular white rice (regular WR, 50 g of available carbohydrate (AC)), low-carb WR with equivalent weight as regular WR (low-carb WR (EW)), low-carb WR with equivalent carb as regular WR (low-carb WR (EC), regular mixed-grain rice (regular MR), low-carb MR (EW) as regular MR, and low-carb MR (EC) as regular MR. All rice samples were prepared in an electric carb-reducing rice cooker. Postprandial blood glucose, sensory, and appetite were assessed after each test meal. The incremental area under the curve of 15 and 30 min after rice consumption was significantly lower in low-carb WR (EW) than that in regular WR. These results suggest possible health benefits of low-carb WR in reducing early postprandial spikes in blood glucose level without significant differences in satiety and satisfaction.