title: Uncooked rice of relatively low gelatinization degree resulted in lower metabolic glucose and insulin responses compared with cooked rice in female college students.
abstract: Cooking processes that gelatinize granules or disrupt structure might increase the glucose and insulin responses because a disruption of the structure of starch by gelatinization increases its availability for digestion and absorption in the small intestine. We hypothesized that the uncooked form of rice, which has a relatively low degree of gelatinization even though in powder form, would result in lower metabolic glucose and insulin responses compared with cooked rice (CR). To assess the effects of the gelatinization of rice on metabolic response of glucose and insulin, we investigated the glucose and insulin responses to 3 rice meals of different gelatinization degree in female college students (n = 12): CR (76.9% gelatinized), uncooked rice powder (UP; 3.5% gelatinized), and uncooked freeze-dried rice powder (UFP; 5.4% gelatinized). Uncooked rice powders (UP and UFP) induced lower glucose and insulin responses compared with CR. The relatively low gelatinization degree of UPs resulted in low metabolic responses in terms of the glycemic index (CR: 72.4% vs UP: 49.7%, UFP: 59.8%) and insulin index (CR: 94.8% vs UP: 74.4%, UFP: 68.0%). In summary, UPs that were less gelatinized than CR induced low postprandial glucose and insulin responses.
authors.affiliation: Department of Food and Nutrition, Korea University, Seoul, South Korea.
authors.forename: Eun Young
authors.initials: EY
authors.lastname: Jung
authors.forename: Hyung Joo
authors.initials: HJ
authors.lastname: Suh
authors.forename: Wan Soo
authors.initials: WS
authors.lastname: Hong
authors.forename: Dong Geon
authors.initials: DG
authors.lastname: Kim
authors.forename: Yang Hee
authors.initials: YH
authors.lastname: Hong
authors.forename: In Sun
authors.initials: IS
authors.lastname: Hong
authors.forename: Un Jae
authors.initials: UJ
authors.lastname: Chang
mesh_terms: D000328:Adult; D001786:Blood Glucose / Q000378:metabolism*; D003296:Cooking; D005260:Female; D038321:Glycemic Index; D006801:Humans; D007328:Insulin / Q000097:blood*; D009753:Nutritive Value; D012275:Oryza / Q000378:metabolism*; D028321:Plant Preparations / Q000737:chemistry / Q000494:pharmacology*; D013213:Starch / Q000737:chemistry / Q000494:pharmacology*; D055815:Young Adult
chemical_list: D001786:Blood Glucose; D007328:Insulin; D028321:Plant Preparations; D013213:Starch