Substituting Brown Rice for White Rice to Lower Diabetes Risk: A Focus-Group Study in Chinese Adults
Substituting Brown Rice for White Rice to Lower Diabetes Risk: A Focus-Group Study in Chinese Adults
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DOI：
10.1016/j.jada.2010.05.004
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发表时间：
2010-08-01
影响因子：
--
通讯作者：
Hu, Frank B.
中科院分区：
文献类型：
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作者：
Zhang, Geng;Malik, Vasanti S.;Hu, Frank B.
糙米等全麦食品可以降低患糖尿病的风险。然而，关于以糙米代替白米的可接受性的信息缺乏。本研究评估了中国成年人对糙米的认知和接受程度，并通过一项大型长期随机临床试验，检验了将糙米引入饮食以降低2型糖尿病风险的可行性。采用问卷调查和焦点小组讨论的方法，对32名居住在上海的中国成年人进行了定量和定性研究。大多数参与者（32人中有30人）每天吃白米饭，只有少数人（n=8）以前吃过糙米。在品尝之前，大多数参与者认为糙米在味道和质量方面不如白米。然而，在品尝糙米并了解其营养价值后，大多数人表示更愿意食用糙米。接受的主要障碍是粗糙的质地和不美味的味道，以及较高的价格。所有与会者都认为需要大规模推广，以改变社会对糙米的态度。此外，大多数参与者（32人中有27人）表示愿意参加未来的长期糙米干预研究。这些结果为未来糙米干预试验的设计提供了有价值的信息，并强调了提高对糙米营养价值的认识的重要性。[J]中华饮食杂志，2010;11:1216-1221。
Whole-grain products, such as brown rice, have been associated with lower risk of diabetes. However, information is lacking on the acceptability of substituting brown rice for white rice. This study assessed the awareness and acceptability of brown rice in Chinese adults, and examined the feasibility of introducing brown rice into the diet through a large, long-term randomized clinical trial to lower risk of type 2 diabetes. Thirty-two Chinese adults residing in Shanghai participated in this quantitative and qualitative study using questionnaires and focus-group discussions. Most participants (30 of 32) consumed white rice daily and only a few (n=8) had tried brown rice previously. Before tasting, most participants considered brown rice inferior to white rice in terms of taste and quality. However, after tasting brown rice and learning about its nutritional value, the majority indicated greater willingness to consume brown rice. Main barriers to acceptance were the perception of rough texture and unpalatable taste, as well as higher price. All participants suggested that large-scale promotion was needed to change societal attitudes toward brown rice. In addition, most participants (27 of 32) expressed willingness to participate in a future long-term brown rice intervention study. These results provide valuable information for the design of the future brown rice intervention trial and highlight the importance of increasing awareness about the nutritional value of brown rice. J Am Diet Assoc. 2010;110:1216-1221.