Grifola frondosa is a mushroom rich in dietary fiber and has been shown to reduce blood glucose levels and improve lipid metabolism. This study investigated the effects of eating G. frondosa in addition to cooked rice on postprandial glycemic response both after breakfast and after lunch, the second-meal effect. A crossover test in 13 healthy volunteers （eight males and five females） was conducted. In this test, the subjects were provided three different types of test meals for breakfast （152 g cooked rice only, 152 g cooked rice with 60 g G. frondosa, or 60 g G. frondosa only）, followed by intake of a common meal （200 g cooked rice） for lunch three hours later. No significant differences were observed in blood glucose levels and blood glucose AUC after breakfast intake between the cooked rice and G. frondosa group and the cooked rice only group. Furthermore, no significant difference was found in blood glucose AUC after lunch intake between the cooked rice and G, frondosa group and the cooked rice only group. In conclusion, intake of 60 g G. frondosa in addition to 152 g cooked rice did not influence the regulation of postprandial blood glucose elevations and the second meal effect.
Key words: Grifola frondosa，postprandial blood glucose，second-meal effect |
