Effect of germinated brown rice on glucose and lipid metabolism in patients with metabolic syndrome
ZHANG Yong1, WANG Hui-ge2, HAO Ying3, YU Xiao-ming1, WANG De-qing1, LIU Ying-hua1
1. Chinese PLA General Hospital, Beijing 100853, China; 2. General Hospital of Pingmei Shenma Medical Group, Pingdingshan, Henan 467000, China; 3. Beijing First Hospital of Integrated Chinese and Western Medicine, Beijing 100026, China
Abstract：Objective To explore the effect of germinated brown rice intake on blood glucose and lipids in patients with metabolic syndrome. Methods Sixty patients with metabolic syndrome were randomly divided into the group consumed germinated brown rice and the group consumed ordinary brown rice for one month. The participants were followed up once a week to record their diets. The steamed bun test was performed before and one month after the study. The venous blood was taken before the meal and at 0.5 hour, 1 hour and 2 hours after the meal. The levels of fasting blood glucose, fasting triglyceride, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol, vitamins (A, D, E, C, B1, B2, B6, B9 and B12), blood glucose 0.5 hour, 1 hour and 2 hours after the meal and triglyceride 2 hours after the meal were measured. Body composition analyzer was used to determine the changes in body weight, body fat percentage, waist-to-hip ratio and visceral fat area of the two groups at the beginning and end of the study. Resultss Three patients dropped out of the study, and the effective data were obtained from 57 patients, including 28 patients in the germinated brown rice group and 29 ones in the normal brown rice group. At the beginning and end of the study, no statistically significant differences were found in body weight, body mass index, body fat percentage, waist-to-hip ratio, visceral fat area, fasting blood glucose, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol and the above-mentioned vitamins levels between the two groups. At the end of the experiment, the fasting triglyceride level was significantly lower in the germinated brown rice group than in the normal brown rice group ((1.65±0.72)mmol/L vs.(3.19±3.25)mmol/L). The postprandial triglyceride level at the end of the experiment in the germinated brown rice group ((1.30±0.76)mmol/L) was significantly lower than that before the intervention ((2.31±1.62)mmol/L) as well as that of the normal brown rice group ((3.26±2.32)mmol/L). The vitamin B1 levels at the end of the experiment in the germinated brown rice group ((109.00±27.12)nmol/L) and the normal brown rice group ((109.39±15.76)nmol/L) were both significantly higher than those before the intervention ((83.46±13.49)nmol/L, (83.32±12.72)nmol/L). Conclusion Germinated brown rice has a positive effect on reducing postprandial triglyceride level in patients with metabolic syndrome.
张永, 王慧鸽, 郝颖, 于晓明, 汪德清, 刘英华. 活性糙米对代谢综合征患者糖脂代谢的影响[J]. 实用预防医学, 2019, 26(11): 1301-1304.
ZHANG Yong, WANG Hui-ge, HAO Ying, YU Xiao-ming, WANG De-qing, LIU Ying-hua. Effect of germinated brown rice on glucose and lipid metabolism in patients with metabolic syndrome. , 2019, 26(11): 1301-1304.
[1] Vrolix R, Mensink RP. Effects of glycemic load on metabolic risk markers in subjects at increased risk of developing metabolic syndrome[J].Am J Clin Nutr, 2010, 92:366-374. [2] de Mello Fontanelli M, Sales CH, Carioca AAF, et al. The relationship between carbohydrate quality and the prevalence of metabolic syndrome: challenges of glycemic index and glycemic load[J].Eur J Nutr, 2018, 57:1197-1205. [3] 陈德喜,吕家爱.代谢综合征及其影响因素研究进展[J].实用预防医学,2017,24(9):1148-1153. [4] 解舒乐,吴凤凤,蔡群,等.糙米食品加工与利用的研究进展[J].粮食与食品工业,2018,25(1):1-6. [5] 韩璐,朱力杰,王勃,等.发芽糙米食品研究现状及展望[J].食品工业科技,2017,38(13):324-329. [6] 孟春玲,孟庆虹,张守文.发芽糙米的营养功能和进一步开发利用[J].中国食品添加剂,2014,(5):156-160. [7] 李飞,隋新,毕丽娜.发芽糙米降血糖作用的研究[J].中国食品添加剂,2016,(5):168-171. [8] 王嘉怡,潘姝璇,邓海云,等.发芽糙米米糠降血脂功效研究[J].中国油脂,2018,43(4):65-68. [9] 袁列江,付湘晋,李忠海,等.发芽糙米膳食纤维制备及其降血脂活性研究[J].粮食与油脂,2016,29(5):51-53. [10] 周中凯,张惠媛,刘志伦.富γ-氨基丁酸米糠调节高脂饮食大鼠糖脂代谢的效果评价[J].食品科技,2017,42(1):188-191.
2019, Vol. 26 
