Glycemic Response And Satiety in Healthy Korean Adults Following Consumption of Equal Volumes of Pressure and Non-Pressure Cooked Rice

Hyun-Jung Lee and Mi-Hyun Kim^*

Department of Food and Nutrition, Kongju National University, Yesan, Republic of Korea.

Corresponding Author E-mail: mhkim1129@kongju.ac.kr

This study examined the effect of the same volume of pressure-cooked or non-pressure-cooked rice on the glycemic response and satiety of 28 healthy Korean adults aged 20–57 years in a randomized cross-over design. On separate mornings, all participants were served with rice that was cooked either with pressure or without pressure and side dishes in a random order. The pressure-cooked rice contained approximately 14% more energy than the non-pressure-cooked rice. The capillary blood glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the meal. The glucose response was not significantly different between the meals. The feelings of hunger and fullness and prospective food consumption after eating the meals were not significantly different after adjusting for age, BMI, meal order and fasting value on the given trial day. This study suggests that consuming of equal volume of pressure or non-pressure-cooked rice may make a small difference in energy intake without affecting satiety.

Glycemic Response; Healthy Adults; Non-pressure-cooked Rice; Pressure-cooked Rice; Satiety

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