J Korean Diet Assoc.
2009 May;15(2):179-187.
Effects of Glycemic Index for Boiled White Rice and Boiled White Rice Mixed with Grains on Food Consumption and Satiety Rate
- Affiliations
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- 1Department of Food & Nutrition, Korea University, Seoul 136-703, Korea.
- 2Department of Food & Nutrition, Dongduk Women's University, Seoul 136-714, Korea. uj@dongduk.ac.kr
- 3Department of Statistics & Information Science, Dongduk Women's University, Seoul 136-714, Korea.
- 4Department of Health & Diet, Daegu Health College, Daegu 702-722, Korea.
Abstract
- In this study, we examined whether the glycemic index (GI) values of boiled white rice (GI=86) and boiled white rice mixed with grains (GI=58) could influence the total energy intake and satiety rate of a rice-based diet. Thirty adult females participated in this study, in which they ate boiled white rice, or boiled white rice mixed with grains, along with side dishes for lunch, and then ate the same white rice diet for dinner in the lab once a week for 2 weeks. There was no significant difference in the visual analogue scales for taste between the two diets. Although there were no differences between the subjects' energy intakes for side dishes, the total energy consumed from the boiled white rice mixed with grains diet (520.5 kcal) was significantly (p <0.001) lower than that consumed from the boiled white rice diet (560.2 kcal). For dinner, the subjects consumed significantly (p <0.001) lower calories when they had eaten the boiled white rice mixed with grains diet for lunch as compared to the boiled white rice diet. In addition, the subjects reported significantly (p <0.01, p <0.001) higher satiety rates after consuming the boiled white rice mixed with grains diet compared to the boiled white rice diet, despite consuming lower calories. In conclusion, these results indicate that consuming low GI rice such as boiled white rice mixed with grains substituted for boiled white rice, may be a useful strategy for weight loss and weight management since individuals will consume less energy without experiencing a reduction in satiety.
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