米饭饮食与血糖控制

米饭作为亚洲多数国家的主食，对饮食健康具有重要的影响。米饭通常被认为是一种高血糖指数的食物，但米饭摄入与2型糖尿病风险是否相关仍存在争议。本文梳理了有关米饭摄入和2型糖尿病风险之间的流行病学和人体实验证据，综述了稻米品种、加工方式、烹调方式、储藏和食用温度以及不同食物搭配对米饭餐血糖指数和人体餐后血糖变化的影响。目前证据表明，通过选择合适的大米品种、合理的烹调加工和搭配进食，可以有效调节米饭餐的血糖反应。

Rice Diet and Blood Glucose Control

Generally considered as a high glycemic index (GI) staple food, the health consequence of rice has important health significance in most Asian countries. The research results are inconsistent with regard to whether rice consumption is associated with elevated risk of type 2 diabetes. This article reviewed the evidence of epidemiological studies and human trials, summarized the effects of rice varieties, processing methods, cooking methods, storage and eating temperature on GI value of rice, as well as the possible impacts of food combinations on the postprandial glycemic response (GR) of rice diet. At present, the evidence showed that the GR of rice meals could be effectively regulated by selecting suitable rice varieties, optimizing processing and cooking procedures and modifying food combinations in a rice meal.