Differences in satiating effects of white rice and brown rice in selected Filipino adults
2016
Golloso-Gubat, M.J. | Magtibay, E.V.J. | Nacis, J.S. | Udarbe, M.A. | Santos, N.L.C. | Timoteo, V.J.A.
Previous studies reported health and economic benefits of increased brown rice consumption, but scientific data on differential effects on satiety of brown and white rice are largely limited. This study investigated the difference in satiating effects of brown rice and white rice. Study participants (n=34) completed a 6-wk randomized crossover study. In the first 2 wks, study participants were randomly assigned to fully consume breakfast test meals with either brown rice (n=17) or white rice (n=17). A 2-wk washout period followed and a crossover in rice assignments in the last 2 wks. Test meals were matched in weight, energy (approx 500 kcal) and macronutrient content. Hunger ratings of study participants were measured in 100-mm visual analog scale (VAS) at 0, 15, 30, 45, 50, 90, 120, 150, 180 and 240 min to obtain temporal profile of hunger. Mean satiety quotient (SQ) was calculated by dividing the difference between mean hunger ratings at 0 min and 240 min postprandial over the energy content of the test meals. Reported feelings of hunger were significantly lower with intake of brown rice and white rice in the late postprandial phase (150, 180 and 240 min postprandial). Mean satiety quotient (SQ) of brown rice test meals (3.12 +-6.17 mm/kcal) was significantly higher (p=.045) than mean SQ of white rice test meals (1.58 +-4.11 mm/kcal). The present data suggest that brown rice have stronger short-term satiety signal capacity than white rice.
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