A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults
BackgroundWhole-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 t...
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Frontiers Media S.A.
2017-07-01
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| Series: | Frontiers in Nutrition |
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| Online Access: | http://journal.frontiersin.org/article/10.3389/fnut.2017.00033/full |
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| author | Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Olabimpe Eseyin Susan Yilme Susan Yilme David Adeyemi David Adeyemi Walter C. Willett Walter C. Willett Frank B. Hu Donna Spiegelman Donna Spiegelman Donna Spiegelman Donna Spiegelman Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo The Global Nutrition Epidemiologic Transition Initiative The Global Nutrition Epidemiologic Transition Initiative |
| author_facet | Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Olabimpe Eseyin Susan Yilme Susan Yilme David Adeyemi David Adeyemi Walter C. Willett Walter C. Willett Frank B. Hu Donna Spiegelman Donna Spiegelman Donna Spiegelman Donna Spiegelman Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo The Global Nutrition Epidemiologic Transition Initiative The Global Nutrition Epidemiologic Transition Initiative |
| author_sort | Sally N. Adebamowo |
| collection | DOAJ |
| description | BackgroundWhole-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.MethodsFifty-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.ResultsThe 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.ConclusionThis 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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| series | Frontiers in Nutrition |
| spelling | doaj.art-34b249034a6b4f45bc72b4a98d57c7d12022-12-22T03:12:19ZengFrontiers Media S.A.Frontiers in Nutrition2296-861X2017-07-01410.3389/fnut.2017.00033204259A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian AdultsSally N. Adebamowo0Sally N. Adebamowo1Sally N. Adebamowo2Sally N. Adebamowo3Olabimpe Eseyin4Susan Yilme5Susan Yilme6David Adeyemi7David Adeyemi8Walter C. Willett9Walter C. Willett10Frank B. Hu11Donna Spiegelman12Donna Spiegelman13Donna Spiegelman14Donna Spiegelman15Clement A. Adebamowo16Clement A. Adebamowo17Clement A. Adebamowo18Clement A. Adebamowo19Clement A. Adebamowo20The Global Nutrition Epidemiologic Transition Initiative21The Global Nutrition Epidemiologic Transition Initiative22Department of Epidemiology and Public Health, University of Maryland School of Medicine, Baltimore, MD, United StatesUniversity of Maryland Comprehensive Cancer Center, University of Maryland School of Medicine, Baltimore, MD, United StatesOffice of Strategic Information and Research, Institute of Human Virology Nigeria, Abuja, NigeriaDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United StatesOffice of Strategic Information and Research, Institute of Human Virology Nigeria, Abuja, NigeriaOffice of Strategic Information and Research, Institute of Human Virology Nigeria, Abuja, NigeriaUniversity of Bedfordshire Business School, Luton, United KingdomOffice of Strategic Information and Research, Institute of Human Virology Nigeria, Abuja, NigeriaClinton Health Access Initiative, Abuja, NigeriaDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United StatesDepartment of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United StatesDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United StatesDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United StatesDepartment of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United StatesDepartment of Biostatistics, Harvard T.H. Chan School of Public Health, Boston, MA, United StatesDepartment of Global Health and Population, Harvard T.H. Chan School of Public Health, Boston, MA, United StatesDepartment of Epidemiology and Public Health, University of Maryland School of Medicine, Baltimore, MD, United StatesUniversity of Maryland Comprehensive Cancer Center, University of Maryland School of Medicine, Baltimore, MD, United StatesOffice of Strategic Information and Research, Institute of Human Virology Nigeria, Abuja, NigeriaDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United States0Institute of Human Virology, University of Maryland School of Medicine, Baltimore, MD, United StatesDepartment of Nutrition, Harvard Chan School of Public Health, Boston, MA, United StatesDepartment of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, United StatesBackgroundWhole-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.MethodsFifty-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.ResultsThe 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.ConclusionThis 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.http://journal.frontiersin.org/article/10.3389/fnut.2017.00033/fullbrown ricewhite riceNigerianutritionglucose levels |
| spellingShingle | Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Sally N. Adebamowo Olabimpe Eseyin Susan Yilme Susan Yilme David Adeyemi David Adeyemi Walter C. Willett Walter C. Willett Frank B. Hu Donna Spiegelman Donna Spiegelman Donna Spiegelman Donna Spiegelman Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo Clement A. Adebamowo The Global Nutrition Epidemiologic Transition Initiative The Global Nutrition Epidemiologic Transition Initiative A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults Frontiers in Nutrition brown rice white rice Nigeria nutrition glucose levels |
| title | A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults |
| title_full | A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults |
| title_fullStr | A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults |
| title_full_unstemmed | A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults |
| title_short | A Mixed-Methods Study on Acceptability, Tolerability, and Substitution of Brown Rice for White Rice to Lower Blood Glucose Levels among Nigerian Adults |
| title_sort | mixed methods study on acceptability tolerability and substitution of brown rice for white rice to lower blood glucose levels among nigerian adults |
| topic | brown rice white rice Nigeria nutrition glucose levels |
| url | http://journal.frontiersin.org/article/10.3389/fnut.2017.00033/full |
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