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Cited by 128Food composition and propertiesPotato Plant ResearchNatural Antidiabetic Agents Studies

A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses

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Boers, Hanny M., Seijen ten Hoorn, Jack, Mela, David J.·2015·British Journal of Nutrition
DOI 10.1017/s0007114515001841PMC PMC4579564
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Abstract

Rice is an important staple food for more than half of the world's population. Especially in Asian countries, rice is a major contributor to dietary glycaemic load (GL). Sustained consumption of higher-GL diets has been implicated in the development of chronic diseases such as type 2 diabetes mellitus. Given that a reduction in postprandial glycaemic and insulinaemic responses is generally seen as a beneficial dietary change, it is useful to determine the variation in the range of postprandial glucose (PPG) and insulin (PPI) responses to rice and the primary intrinsic and processing factors known to affect such responses. Therefore, we identified relevant original research articles on glycaemic response to rice through a systematic search of the literature in Scopus, Medline and SciFinder databases up to July 2014. Based on a glucose reference value of 100, the observed glycaemic index values for rice varieties ranged from 48 to 93, while the insulinaemic index ranged from 39 to 95. There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice: (1) inherent starch characteristics (amylose:amylopectin ratio and rice cultivar); (2) post-harvest processing (particularly parboiling); (3) consumer processing (cooking, storage and reheating). The milling process shows a clear effect when compared at identical cooking times, with brown rice always producing a lower PPG and PPI response than white rice. However, at longer cooking times normally used for the preparation of brown rice, smaller and inconsistent differences are observed between brown and white rice.

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  • The absolute and relative increase in resistant starch may differ between rice and pasta depending on amylose content and cooling protocol.

    “Second, the absolute and relative increase in resistant starch may differ between rice and pasta depending on amylose content and the cooling protocol; studies in non-diabetic populations confirm that both variety and preparation method influence resistant starch formation and glycemic response [24,25,27,28].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [27]

    The Discussion (Influence of the composition and processing of rice; page unavailable) says that higher amylose content after cooking and cooling leads to greater retrogradation, and the Abstract explains that retrograded amylose forms resistant starch. This supports the role of rice variety and preparation, but the paper does not compare rice with pasta or establish how their absolute or relative increases in resistant starch differ. (LLM, conf=0.86)

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  • Analogous findings have been reported for rice and potatoes: cooling and/or reheating can increase resistant starch and lower postprandial glycemia in controlled studies, although the magnitude varies by food type and experimental design.

    “Analogous findings have been reported for rice and potatoes: cooling and/or reheating can increase resistant starch and lower postprandial glycemia in controlled studies, although the magnitude varies by food type and experimental design [24,25,26,27].”

    From Does Resistant Starch Formed by Cooling Pasta Decrease the Postprandial Glycemic Response in Type 1 Diabetes? A Randomized Single-Blind Crossover Study (2026) · cites this paper as [27]

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Research works printed but not linked: 44

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Authors
Boers, H. M., Seijen ten Hoorn, J., & Mela, D. J.
Affiliations
Unilever Research and Development Vlaardingen (NL)
Corresponding author
Boers, Hanny M.
ORCID
Mela, David J.
Venue
British Journal of Nutrition
Publisher
Cambridge University Press (CUP)
Published
2015-08-27
Volume
114
Issue
7
Pages
1035-1045
ISSN
  • 0007-1145 (ISSN-L)
  • 1475-2662
DOI
10.1017/s0007114515001841
PMC
PMC4579564
OpenAlex
W2198273777
Cited by
128
References
59
Citations by year
2026: 6 · 2025: 10 · 2024: 10 · 2023: 14 · 2022: 15 · 2021: 20 · 2020: 19 · 2019: 13 · 2018: 8 · 2017: 7 · 2016: 6
FWCI
0.90
Type
journal article
Language
en
Open access
Licence
Locations
  • British Journal Of Nutrition (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by)
  • PubMed Central (publishedVersion, cc-by)
  • PubMed (publishedVersion)
Topics
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Potato Plant Research
  • Health Sciences › Medicine › Endocrinology, Diabetes and Metabolism › Natural Antidiabetic Agents Studies
Keywords
rice, glycemic index, postprandial blood glucose, postprandial insulin, starch properties, amylose/amylopectin ratio, rice varieties, parboiling, brown rice, white rice, rice milling, rice cooking, glycemic load, type 2 diabetes
MeSH terms
Whole Grains, Glycemic Load, Amylopectin, Amylose, Blood Glucose, Cooking, Food Handling, Humans, Insulin, Oryza, Starch, Randomized Controlled Trials as Topic, Postprandial Period, Glycemic Index, Chemical Phenomena

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