A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults.
A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults.
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DOI：
10.3389/fnut.2017.00033
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发表时间：
2017
影响因子：
5
通讯作者：
Global Nutrition Epidemiologic Transition Initiative
中科院分区：
文献类型：
--
作者：
Adebamowo SN;Eseyin O;Yilme S;Adeyemi D;Willett WC;Hu FB;Spiegelman D;Adebamowo CA;Global Nutrition Epidemiologic Transition Initiative
糙米等全谷物产品与包括糖尿病在内的代谢紊乱风险较低有关。我们研究了糙米替代白色大米的可接受性和耐受性，以及通过长期试验将糙米引入饮食以降低2型糖尿病风险的可行性。居住在尼日利亚阿布贾的51名成年人参加了本研究。使用焦点小组讨论（FGD）的有目的抽样，参与者根据他们的年龄（19-25岁vs. 40-60岁）和体重指数（BMI）（正常体重vs.超重/肥胖）入组。参与者品尝了糙米和白色大米不同组成的四种膳食（25：75%，50：50%，75：25%和100%糙米）。进行了12次FGD，6次在食物品尝之前，6次在食物品尝之后。每餐进食后测定餐后2小时血糖。参与者的平均年龄为39（±14）岁，平均BMI为25.6（±5.2），其中约一半为男性。大多数参与者（61%）报告说，大米是他们的主要碳水化合物来源，67%的人每周至少吃五次大米。在食物品尝之前，参与者认为白色在质量、味道和营养价值方面上级糙米。在食物品尝后，大多数参与者（49%）表示偏好100%糙米，19%偏好25%糙米，18%偏好50%糙米，7%偏好75%糙米。可能影响糙米可接受性的因素包括糙米的外观、较长的烹饪时间、成本、有限的可用性以及对其营养价值的不佳评价。在一般情况下，2小时餐后血糖水平较低，消费后的膳食比例较高的糙米。这项研究提供了宝贵的洞察糙米作为白色大米替代品在尼日利亚的可接受性。如果在更大规模的研究中得到证实，这些结果强调了提高对糙米营养价值认识的重要性，并支持进行大规模干预试验以检查糙米消费对埃塞俄比亚人血糖水平的影响的理由。
Whole-grain products such as brown rice have been associated with lower risk of metabolic disorders including diabetes. We examined the acceptability and tolerability of substituting brown rice for white rice and the feasibility of introducing brown rice into the diet through a long-term trial to lower the risk of type 2 diabetes. Fifty-one adults residing in Abuja, Nigeria, participated in this study. Using purposeful sampling for focus group discussions (FGDs), participants were enrolled based on their age (19–25 vs. 40–60 years) and body mass index (BMI) (normal weight vs. overweight/obese). Participants tasted four meals with different constitution of brown and white rice (25:75%, 50:50%, 75:25%, and 100% brown rice). Twelve FGDs were conducted, six before and six after the food tasting. Two-hour postprandial blood glucose was measured after consumption of each rice meal. The mean age of the participants was 39 (±14) years, their mean BMI was 25.6 (±5.2) and about half of them were male. Most of the participants (61%) reported that rice was their main source of carbohydrate and 67% consumed rice at least five times/week. Before the food tasting, participants considered white polished rice superior to brown rice with regard to quality, taste, and nutritional value. After the food tasting, most of the participants (49%) indicated a preference for the 100% brown rice, 19% preferred the 25% brown rice, 18% preferred the 50% brown rice, and 7% preferred the 75% brown rice meals. Factors that may affect the acceptability of brown rice include its appearance, longer cooking time, cost, limited availability, and poor appreciation of its nutritional value. In general, 2-h postprandial glucose levels were lower, after consumption of meals with higher proportion of brown rice. This study provides valuable insight into the acceptability of brown rice as a substitute for white rice in Nigeria. If confirmed in larger studies, these results highlight the importance of increasing awareness on the nutritional value of brown rice and support the rationale for conducting a large-scale intervention trial to examine the effect of brown rice consumption on blood sugar levels among Nigerians.
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