薬理と治療

Abstract

Objective　In this study, we examined the variation in postprandial blood glucose(PBG)levels after consumption of white rice cooked in a carbohydrate–cut rice cooker. Methods　Twenty–four Japanese men and women without disease were included in the study. They were randomly assigned to the rice–cooker–cooked–first group and the conventional–cooked–first group(n=12 each). In each period, the subjects received a single intake of white rice(150 g)cooked in either a carbohydrate–cut rice dish or a normal rice dish. Blood glucose, blood insulin, and blood triglycerides were measured before, 30, 60, 90, and 120 minutes after consumption of white rice, and the corresponding rice cooker–cooked group was compared with the conventionally cooked group. Results　The area under the blood glucose curve(iAUC)was lower in the rice cooker group than in the conventionally cooked group in 23 subjects, excluding 1 subject whose blood glucose level after food intake was at the diabetic threshold. In the subgroup analysis, iAUC was significantly lower in the rice cooker group than in the conventionally cooked group. Under the conditions of the study, there were no safety issues with the test foods. The post–meal questionnaire showed no significant differences in sleepiness, taste, consistency, texture, or satiety between the two groups. Conclusion　White rice cooked with carbohydrate–cut rice was not found to suppress the increase in postprandial blood glucose levels, but it was suggested that it may be effective in suppressing the increase in postprandial blood glucose levels for those with normal fasting blood glucose levels.(UMIN ID:UMIN000050004)(Jpn Pharmacol Ther 2024;52:1365‒74)