Parboiled rice metabolism improves glycemic response of diabetic individuals
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This study examined the effects of parboiled rice, white rice, and brown rice on blood glucose levels in 15 people with type 2 diabetes. The subjects consumed 50 grams of available carbohydrates from each type of rice, with blood glucose measured over 120 minutes. Parboiled rice resulted in a 35% reduction in the area under the blood glucose response curve compared to white rice. The study concluded that parboiled rice is better than white or brown rice at reducing post-meal blood glucose spikes for people with diabetes.
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Parboiled rice metabolism improves glycemic response of diabetic individuals
- 1. Parboiled rice metabolism improves glycemic response of diabetic individuals Abdul Rahman Ramdzan P92524 1
- 2. 2
- 3. Background • White rice is a popular staple food; however, its high glycemic effect makes it an unfavorable choice for the people with type II diabetes. 4
- 4. Objective • The objective of the study was to determine the effect of PBR on the pattern of blood glucose concentration in type II diabetics compared with both non-parboiled WR and BR. • The study hypothesized that consumption of parboiled rice (PBR) will reduce postprandial blood glucose concentration similarly to brown rice (BR) in diabetic people compared to white rice (WR). 5
- 5. Methodology • Fifteen non-insulin dependent type II diabetic adult patients were selected randomly recruited on a volunteer basis from Al-Jabriya Clinic out-patient clinic in the Ministry of Health Kuwait. • Subjects were randomly given 50 grams of available carbohydrate from PBR, WR, or BR. • Blood glucose was measured at 0, 15, 30, 45, 60, 90, and 120 minutes after ingesting the rice samples. 7
- 6. Study design • A single-blinded experimental design. • Subjects received either PBR, WR or BR after an overnight fast of 8-10 hours, with at least a one week washout period between the test days. • The size of rice samples served was equivalent to 50 g of available carbohydrates. • The samples were ingested within 10-12 minutes together with 250 ml of water. • No physical activity & additional water was allowed throughout the 120 minutes duration of the test. 8
- 7. Measurement • Blood glucose measurements were determined by a finger prick method using the OneTouch® Ultra® 2 portable blood glucometer (USA), at 0 and at 15, 30, 45, 60, 90, and 120 minutes after the consumption of the rice. 9
- 8. Results: • Of the 15 diabetic subjects, 9 were females with a mean age of 32.53 ± 1.87 years and body mass index of 31.05 ± 1.66 kgm-2 • 6 males with a mean age of 39.73 ± 1.79 years and body mass index of 33.6 ± 1.02 kgm-2 • The postprandial blood glucose responses were significantly among the diabetic subjects after the three rice samples. • The area under the curve for the blood glucose response reduced 35% after the PBR in diabetic subjects. 10
- 9. 1.491.29 11
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- 12. Conclusion: • This study demonstrated that parboiled rice reduced the postprandial blood glucose levels and prevented a spike in blood glucose levels in type II diabetic individuals compared to the white & brown due to its higher resistant starch, protein content & different structural composition. • The brown rice was found not different than the white rice in any of the parameters tested in both groups of subjects. • We conclude that PBR is a better alternative to WR or BR for diabetic individuals in controlling postprandial hyperglycemia 14
Editor's Notes
- Parboiled rice improves glycemic response
- Department of Food Science and Nutrition, College of Life Sciences, Kuwait University. Process and chemistry The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[4] which, when fully hydrated are at maximum viscosity.[5] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure. This increases the formation of type 3-resistant starch which can act as a prebiotic and benefit good health in humans.[6] However, this also makes the kernels harder and glassier. Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is either partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bioavailability in the diet.
- White or polished rice (WR) are the most popular forms, prepared by milling to remove the outer hull and bran from the grain leaving mostly starchy white endosperm. Erich Gustav Huzenlaub (1899–1964) and the British scientist and chemist Francis Heron Rogers invented a form of parboiling which held more of the nutrients in rice, now known as the Huzenlaub Process. The whole grain is vacuum dried, then steamed, followed by another vacuum drying and husking. This also makes the rice more resistant to weevils and lessens cooking time. In even later methods the rice is soaked in hot water, then steamed for boiling which only takes 3 hours rather than the 20 hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled
- PBR, undergoes a pre-milling processes: first paddy is steeped for a few hours in hot water, then it is steamed and finally dried to a 14% Micronutrients residing in the bran and the outer layers of the grain move inside the kernel during steeping leading to a more nutritious rice. Subsequent steaming and drying lowers the GI by gelatinization and subsequent retrogradation of the grain’s starch rendering it more crystalline and resistant to digestion (12, 13). Greater retained dietary fiber and retrogradation lowers both its GI and GL by limiting its available carbohydrate (5, 14)
- as BR has been recommended as a WR replacement due to its greater retention of dietary fiber following minimal milling. The objectives were to explore the effect of PBR on the pattern of blood glucose concentration and satiety in type II diabetics compared to healthy individuals. This study was conducted in both healthy and type II diabetic individuals with the hypotheses that PBR would produce both a lower glycemic response making it a suitable substitute for WR for treatment and prevention of diabetes.
- The treatment is practiced in many parts of the world such as India, Bangladesh, Pakistan, Myanmar, Malaysia, Nepal, Sri Lanka, Guinea, South Africa, Italy, Spain, Nigeria, Thailand, Switzerland, USA and France.[2]
- Subjects A total of 45 male and female adult subjects over 21 years of age were randomly recruited on a volunteer basis from Al-Jabriya Clinic out-patient clinic in the Ministry of Health Kuwait. Twenty healthy subjects and fifteen non-insulin dependent type II diabetic adult patients were selected. The healthy subjects were either volunteers accompanying the patients to the clinic, or from family and friends approached by a word of mouth. The sample size of minimum 15 subjects was based on the power calculation of 80% at the difference detected among the test variables at the alpha level of ≤ 0.05. All subjects signed the consent form before participating in the study. A separate room was used for the consumption of the rice samples in an allocated individual booth. Measurements of blood glucose, satiety, palatability, and gastrointestinal discomfort were done in a separate room. All procedures were approved by the Ethics Review Committee of the Ministry of Health, Kuwait with the registration # 38571, dated September 28, 2014.
- Rice samples were prepared according to international guidelines for safety and handling of food.
- Test foods 98 The three types of rice, commercially available (Mahatma WR, Mahatma BR, and Uncle 99 Ben’s PBR) were purchased from the local market. Weighed amounts corresponding to 50 g 100 available carbohydrates (total carbohydrates – dietary fiber) or 174 g, 192 g, and 185 g of cooked 101 rice for WR, BR, and PB, respectively. The rice samples were prepared using rice cookers 102 purchased from the local market, (Westinghouse Rice Cooker WST3007ZE, Columbia, MO 103 65205-6916), according to the instructions listed on the rice packets. Un-soaked rice was added 104 to the rice maker, followed by water at room temperature. Recommendations for addition of 105 water and cooking time made on packages were followed. Five grams of butter and 1 teaspoon 106 of salt were added to four servings of each sample to enhance the taste. The rice samples were 107 consumed within 15 minutes of preparation and were served with 250 ml of water to ease 108 digestion and swallowi
- Descriptive Of the 15 diabetic subjects, 9 were females with a mean age of 32.53 ± 1.87 years and body mass index of 31.05 ± 1.66 kgm-2, and 6 males with a mean age of 39.73 ± 1.79 years and body mass index of 33.6 ± 1.02 kgm-2 Of the 20 healthy subjects, 12 were females with a mean age of 24.67 ± 1.87 years and body mass index of 22.39 ± 1.32 kgm-2, and 8 males with a mean age of 25.4 ± 1.96 years, and body mass index of 23.02 ± 1.62 kgm-2.
- Foods like PBR with high RS content are thought to slow down carbohydrate digestion as well as to increase satiety, inhibit gastrointestinal motility, and replace more easily digested carbohydrates, thereby lowering their glycemic index . the higher fiber and protein content of PBR is can influence the gut incretin peptides that may regulate insulin secretion The resistant starch content in the PBR, BR and WR was analyzed at the Megazyme Laboratories, Ireland, using the AACC Method 32-40.01. The RS content is given with the nutritional composition of the three rice samples in Table 1
- Blood glucose responses Absolute blood glucose levels diabetic subjects at baseline 7.44 ± 0.55 mmol/L and for the three test rice at each time period. A peak in blood glucose occurred at 30-45 minutes for each type of rice in diabetic subjects. At 45 minute, the peak value for diabetic subjects fed WR was roughly double. Baseline-adjusted blood glucose levels after PBR were significantly lower than for WR or BR bat 60, 90, 165 and 120 minutes in diabetics subjects (Figure 1B). This delayed differential increase until 45 minutes for the diabetic subjects fed the rice samples indicated that early stages of carbohydrate digestion and absorption were similar for the three rice. Levels continued to rise until 60 minutes with WR and BR in the diabetic subjects reaching changes from the baseline of 5.5 mmol/L, whereas for PBR the peak change from baseline was 4.0mmol/L at 30 minutes, plateaued at 45 minutes, and thereafter declined till 120 minutes
- Blood glucose AUC was significantly lower following consumption of PBR than after WR or BR for diabetic subject, On the subjective appetite assessment, the response to the amount of food they could consume was significantly lower in the healthy subjects only after ingestion of PBR.
- Parboiled rice also had a positive effect on satiety, especially in healthy subjects, as it decreased the subjects’ perception of the amount of food they could continue to consume over the post-prandial period. The subjects rated the parboiled rice equally palatable and acceptable to white and brown rice and there was no intestinal discomfort reported by any subject within 24 hours of the rice consumption.