Brown rice compared to white rice slows gastric emptying in humans

Pletsch, Elizabeth A.; Hamaker, Bruce R.

doi:10.1038/s41430-017-0003-z

Cited by 66 publications

(36 citation statements)

References 33 publications

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“…Particles were then sieved with a medium diameter traditional sieve to obtain particle size uniformity, after which they were steamed in a couscoussier. Before adding the tomato sauce (250 g), 13 C-octanoic acid (100 mg, Sigma-Aldrich, St. Louis, MO, USA) was thoroughly mixed into each meal portion (650 g) [ 30 ]. Test meals were allowed to sit for 10 to 20 min before being served (serving temperature of approximately 40–50 °C).…”

Section: Methodsmentioning

confidence: 99%

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

et al. 2018

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From anecdotal evidence that traditional African sorghum and millet foods are filling and provide sustained energy, we hypothesized that gastric emptying rates of sorghum and millet foods are slow, particularly compared to non-traditional starchy foods (white rice, potato, wheat pasta). A human trial to study gastric emptying of staple foods eaten in Bamako, Mali was conducted using a carbon-13 (13C)-labelled octanoic acid breath test for gastric emptying, and subjective pre-test and satiety response questionnaires. Fourteen healthy volunteers in Bamako participated in a crossover design to test eight starchy staples. A second validation study was done one year later in Bamako with six volunteers to correct for endogenous 13C differences in the starches from different sources. In both trials, traditional sorghum and millet foods (thick porridges and millet couscous) had gastric half-emptying times about twice as long as rice, potato, or pasta (p < 0.0001). There were only minor changes due to the 13C correction. Pre-test assessment of millet couscous and rice ranked them as more filling and aligned well with postprandial hunger rankings, suggesting that a preconceived idea of rice being highly satiating may have influenced subjective satiety scoring. Traditional African sorghum and millet foods, whether viscous in the form of a thick porridge or as non-viscous couscous, had distinctly slow gastric emptying, in contrast to the faster emptying of non-traditional starchy foods, which are popular among West African urban consumers.

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Section: Methodsmentioning

confidence: 99%

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

et al. 2018

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“…BR has significantly lower starch digestion rate and glycemic response compared to white rice due to the differences in the composition (Shobana et al, 2017). Pletsch and Hamaker (2018) studied the human subjects and reported a slower gastric emptying for BR in contrast to white rice, demonstrating the lower glycemic response of BR.…”

Section: Health Propertiesmentioning

confidence: 99%

“…Improved understanding of these nutritional components has contributed to increased demand for brown rice, and consumption has seen an upward trend in last few decades (Mir, Bosco, Shah, & Mir, 2016a). Although milled or white rice is still known for its popularity and acceptability, the relationship between food and health has received a great amount of attention in recent years which has instigated various investigations on the subject which have demonstrated that BR intake is associated with reduction in various types of chronic diseases due to reduced gastric emptying rate tied to nutrient delivery rate and improved glycemic response (Kozuka et al, 2017;Pletsch & Hamaker, 2018). As rice is the main source of nutrition for huge population, evidence points to BR as an efficient vehicle in improved diet (Sun et al, 2010).…”

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confidence: 99%

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Mir

Shah²,

Bosco

et al. 2020

Cereal Chem

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Background and Objectives In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice. Findings Brown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice. Conclusion BR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits. Significance and novelty BR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

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“…Regarding the prophylactic effect of BR on dementia, experiments on mice have established that ferulic acid can activate mitochondria in the brain cells, potentially preventing Alzheimer's disease (AD) (Hagl et al, ; Okuda et al, ; Yan et al, ). However, BR is poor in taste because wax in the outermost (wax bran) layer inhibits water absorption, requiring a long immersion time, especially in case of inadequate water supply, thereby rendering it marginally acceptable (Pletsch & Hamaker, ). Notably, it is unsuitable for older adults with dementia as well as for those with decreased chewing or swallowing capabilities.…”

Section: Introductionmentioning

confidence: 99%

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

Uenobe

Saika

Waku

et al. 2019

Food Science & Nutrition

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Compared with regular brown rice, dewaxed brown rice (DBR), prepared by excluding only the wax layer in the outermost layer of brown rice using a new rice milling technique, has improved water absorbency, digestibility, and taste. Dewaxed brown rice has a nutritional value close to that of brown rice and contains a large amount of lipopolysaccharides (LPS), which are known to improve the cognitive function of mice. In this study, we examined the effect of continuous DBR ingestion on the cognitive function of elderly people. A crossover comparison test was performed, in which elderly people who moved into an elderly welfare facility were divided into two groups and ingested DBR or polished white rice for three meals a day for 6 months, followed by a change in test meals for the next 6 months. Cognitive function was assessed using Revised Hasegawa's Dementia Scale (HDS‐R) before starting the test and 6 months after ingesting each test meal. No subjects withdrew or discontinued DBR intake during the study period, and all subjects continued the test for 6 months. In subjects with low cognitive function (defined as subjects with HDS‐R total score of ≥1 but <10 at the start of the study), there was a significant association between continuous DBR ingestion and cognitive function improvement (increase in total HDS‐R score). Our findings suggest that the long‐term DBR ingestion as a staple food could be useful for preventing cognitive decline in elderly; it offers an easily implemented option as a daily diet for preventing cognitive decline.

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Brown rice compared to white rice slows gastric emptying in humans

Abstract: Whole grain brown rice had slower gastric emptying rate, which appears to be related to the physical presence of the bran layer. Extended gastric emptying of brown rice explains in part comparably low glycemic response observed for brown rice.

Cited by 66 publications

References 33 publications

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

Traditional Malian Solid Foods Made from Sorghum and Millet Have Markedly Slower Gastric Emptying than Rice, Potato, or Pasta

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Efficacy of continuous ingestion of dewaxed brown rice on the cognitive functions of the residents of elderly welfare facilities: A pilot test using crossover trial

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