Postprandial glycemic response, sensory, and appetite evaluation of highland barley-multigrain rice versus white rice in healthy Chinese adults: A randomized crossover study.
Year: 2025
Type: article
Study designs: Randomized Controlled Trial, Clinical Trial
Abstract: BACKGROUND AND OBJECTIVES: Consumption of refined white rice, a staple food in most Asian countries, reportedly causes postprandial hyperglycemia and facilitates the development of diabetes. However, cereal grains with low glycemic indices may reduce postprandial glycemic response. We developed a highland barley-multigrain rice by combining traditional Chinese grains including, highland barley, brown rice, oats, corn grit, and buckwheat. This study aimed to evaluate the glycemic impact, sensory attributes, and appetite response of our highland barley-multigrain rice compared to white rice. METHODS AND STUDY DESIGN: In this randomized crossover trial, ten healthy participants consumed highland barley-multigrain rice, white rice, and glucose, each containing 50 g of available carbohydrate under continuous glucose monitoring to compare postprandial glycemic responses over 180 min. The sensory and appetite ratings for the test foods were also evaluated. RESULTS: The glucose response of highland barley-multigrain rice, based on the incremental area under the curve and peak glucose change levels, showed statistically lower values than white rice. The glycemic index at 120 min (42.9±4.4 vs.79.5±8.0, p <0.001) and 180 min (45.3±4.7 vs. 86.1±8.7, p <0.01) after the consumption of highland barley-multigrain rice was all significantly lower than those of regular white rice. Despite its relatively poor taste and overall preference rating, the highland barley-multigrain rice achieved a higher satiety score at 120 min after intake than white rice. CONCLUSIONS: As a low-glycemic index food, highland barley-multigrain rice could decrease postprandial glucose response and reduce hunger in healthy adults, indicating a potential role in improving glycemic control for patients with diabetes.
Source: PubMed
Authors: Zhaoyin Chu, Hui Ran, Hongmei Zhang, Qing Su
Institutions: Shanghai Jiao Tong University, XinHua Hospital
Language: English
Subfield: Nutrition and Dietetics
Field: Nursing
Domain: Health Sciences
Open Access status: green
Award: G4266035642
OpenAlex ID: W4414812066