Postprandial Glucose Response after Consuming Low-Carbohydrate, Low-Calorie Rice Cooked in a Carbohydrate-Reducing Rice Cooker

Abstract

This study evaluates whether blood glucose response differs upon consuming rice cooked in a carbohydrate (carb)-reducing rice cooker. Rice cooked this way exhibited 19% reduced total carbohydrate (34.0 ± 0.3 vs. 27.6 ± 0.9 g/100 g rice) and 20% reduced total calorie (149.0 ± 1.0 vs. 120.8 ± 3.7 kcal/100 g rice) contents. We measured the blood glucose response (at 0, 15, 30, 45, 60, 90, and 120 min) in 13 healthy participants after consuming 6 different rice types: regular white rice (regular WR, 50 g of available carbohydrate (AC)), low-carb WR with equivalent weight as regular WR (low-carb WR (EW)), low-carb WR with equivalent carb as regular WR (low-carb WR (EC), regular mixed-grain rice (regular MR), low-carb MR (EW) as regular MR, and low-carb MR (EC) as regular MR. All rice samples were prepared in an electric carb-reducing rice cooker. Postprandial blood glucose, sensory, and appetite were assessed after each test meal. The incremental area under the curve of 15 and 30 min after rice consumption was significantly lower in low-carb WR (EW) than that in regular WR. These results suggest possible health benefits of low-carb WR in reducing early postprandial spikes in blood glucose level without significant differences in satiety and satisfaction.

Application of a Rapid In Vitro Method Based on Glucometer for Determination of Starch Digestibility and Estimated Glycemic Index in Rice

“…It was reported that rice cooked using carb‐reducing rice cookers exhibited 19% reduced total carbohydrate, contributing to the reduction of early postprandial spikes in blood glucose level of healthy subjects. [ 36 ]…”

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies

“…Foods with levels of high fibre are typically low in calories as well as low in sugar and fat, which can help reduce the occurrence of obesity and heart disease [ 41 ]. According to Ahn et al [ 42 ], fibre increases the density and thickness of food in the digestive tract and inhibits the movement of enzymes, slowing the digestive process and lowering the sugar response in people with DM. Dietary fibre also aids in the digestive process, slows glucose absorption, lowers the levels of cholesterol and low-density lipoprotein (LDL) and stimulates the production of short-chain fatty acids.…”

“…As a result, fibre consumption has a beneficial effect on blood glucose levels in people with diabetes [ 47 ]. Ahn et al [ 42 ] proposed that fibre reduces the activity of digestive enzymes and the level of food penetration, supported by their finding that consumption of rice analogues with a fibre content of up to 22.1% significantly lowered blood sugar levels in diabetic rats (Δ 175 mg/dL). Furthermore, the addition of VCO to corn cookies has been shown to aid in the reduction in blood sugar levels in mice, while, similarly, [ 48 ] stated that the feeding of VCO lowered blood sugar levels in rats.…”