Postprandial effect of a novel rice product on blood glucose in healthy men

Abstract

The objective of this human study was to investigate the effect of a novel parboiled brown rice product on blood glucose levels. We hypothesized that the prepared‐parboiled brown rice product caused lower blood glucose responses than the control glucose solution. Using a randomized crossover design, 14 healthy male participants were divided among 3 cohorts (4–5 subjects per cohort) and consumed both treatments with a one‐week washout period. After consuming the rice product, subjects showed significantly lower blood glucose response at 15, 30, 45, 60, 75, and 90 minutes in comparison with the control glucose solution (P<0.05). Subsequently, the incremental AUCs (Area Under the Curve) of blood glucose were also significantly lower with the novel rice product (3795±602 mg·(−15~180 min)/dL) than the control glucose solution (5880±658 mg·(−15~180 min)/dL) (P<0.05). In addition, the incremental AUCs of plasma insulin response reduced significantly to 37–40% when subjects ingested the rice product comparing with the glucose solution (P<0.05). Results suggest the novel brown rice product would assist in managing blood glucose levels for individuals suffering from diabetes. Funding provided by Arkansas Biosciences Institute is greatly appreciated.