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Effect of resistant starch in rice on postprandial glucose response and appetite in humans
Author(s) -
Chiu YuTing,
Iwasaki Justin Kai,
Valdez Jonathan,
Stewart Maria L.
Publication year - 2011
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.25.1_supplement.93.4
Subject(s) - postprandial , glycemic , appetite , glycemic index , medicine , zoology , area under the curve , resistant starch , starch , insulin , food science , analysis of variance , chemistry , biology
Resistant starch (RS) content varies with the rice variety and cooking method. RS has previously been shown to improve insulin sensitivity and postprandial glycemic response. The goal of our randomized single‐blind study was to test the effect of RS content in two commercially available rice varieties on blood glucose control and appetite. Seventeen healthy men and women, aged 20 – 57 yrs., completed 3 study visits where they consumed a glucose beverage (control, 50 g. carb), high RS rice (HRS, 4.4 g RS/50 g carb) or low RS rice (LRS, 0.4 g. RS/50 g. carb). Blood samples and appetite ratings were obtained at 0, 15, 30, 45, 60, 90, and 120 min after the treatment was consumed. Glucose area under the curve (AUC) was calculated using the trapezoid method. Data were analyzed by ANOVA and T‐test (SAS, V 9.1.3). Glucose AUCs were significantly lower with HRS and LRS compared to control; however, there was no difference between HRS and LRS. Mean glucose levels for HRS and LRS were less than control from 30–60 min, but groups were not different at 90 and 120 min. Glycemic Index was not different between HRS and LRS. Subjects reported increased feelings of fullness 15–60 min in HRS and 15–45 min in LRS compared with control. Other appetite ratings were not affected by RS treatments. Our study found that RS naturally occurring in rice had minimal impact on the postprandial glycemic response and appetite. Funded by USDA, HATCH project HAW 00262H. Grant Funding Source : USDA