Short-term satiety of brown rice and milled rice
2016
Felix, A.dR. | Tuaño, A.P.P. | Mallillin, A.C. | Trinidad, T.P. | Juliano, B.O.
The study was conducted to determine the short-term satiety of brown and milled rice forms of modern Philippine rice varieties of wider range of apparent amylose content (AC) types, and differing in glycemic index (GI). Brown and milled rices representing waxy, low-AC, intermediate-AC and high-AC types were cooked to comparable hardness by adjusting water-rice ratio. The rice samples were subjected to estimation of satiety in 12 normal Filipino subjects using a randomized, crossover study design. Short-term satiety indexes used were: 1) satiety quotient (SQ) for four parameters, namely hunger, fullness, desire to eat, and prospective consumption; 2) overall satiety index (SI); and 3) 2-h post meal common cooked rice intake. SQ for the four parameters and SI were comparable across AC types. Consistent with earlier studies, milled rice satiety was independent of AC, as well as of its GI. Meanwhile, there was a tendency for both SQ and SI to be higher in brown rice than milled rice, and SI had strong positive correlation with dietary fiber (DF) content. Contrary however to hypothesis, the higher SQ and SI for brown rice was not translated into lower subsequent food intake after 2 h. Common cooked rice intake was not affected by DF content. Cooking method, water-rice ratio, water content, hardness (tenderness) and stickiness of cooked rice may have complicated the findings. These have to be further elucidated, together with the roles of cognitive cues and sensory qualities. Follow-up studies of longer duration and to include physiological biomarkers are likewise suggested.
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