抄録
Background: Postprandial hyperglycemia is known to exacerbate glycative stress through the chain generation of carbohydrate- and lipid-derived aldehydes, thereby contributing to aging and the progression of lifestyle-related diseases. Recently, modulation of postprandial glycemic responses through dietary composition and food components has gained attention as a strategy to reduce glycative stress. However, limited information is available regarding the effects of different fish species and cooking methods on postprandial glycemic responses.
Objective: This study aimed to elucidate the effects of fish species and cooking methods on postprandial glycemic responses when fish is consumed in combination with cooked rice, and to explore the potential contribution of fish intake to the reduction of glycative stress.
Methods: Sixteen healthy adults were enrolled in this study. Postprandial blood glucose levels were assessed using a continuous glucose monitoring system (FreeStyle Libre Pro). The test meals consisted of cooked rice alone as a reference meal, and cooked rice combined with various fish species (salmon species, Japanese horse mackerel, and red sea bream) prepared using different cooking methods (raw, grilled, and foil-baked). The maximum increase in blood glucose (ΔCmax) and the incremental area under the curve (iAUC) were calculated as indices of postprandial glycemic responses.
Results: Compared with rice alone, the combination of rice with any fish species demonstrated a suppressive trend in postprandial blood glucose elevations. In particular, the consumption of raw Atlantic salmon and raw Japanese horse mackerel significantly reduced ΔCmax. Among cooking methods, raw fish showed a greater glycemic suppressive effect than grilled or foil-baked preparations. In addition, concomitant intake of EPA/DHA supplements resulted in a reduction in iAUC. In contrast, differences in astaxanthin content among fish species did not produce clear differences in glycemic responses at typical dietary intake levels.
Conclusion: Co-consumption of fish with rice may suppress postprandial hyperglycemia and contribute to the reduction of glycative stress. In particular, the ingestion of raw fish of fish rich in EPA and DHA appears to be effective in attenuating postprandial glycemic excursions. These findings suggest that the selection of fish species and cooking methods plays an important role in the dietary management of glycative stress.
