Effects of Korean Rice Cake (Seolgitteok) on Plasma Glucose, Insulin, and Satiety Hormones

Abstract

A human study was conducted to investigate the efficacy of Korean rice cake (Seolgitteok) on postprandial plasma glucose, insulin and satiety hormone levels. Using a randomized‐crossover design, subjects consumed one of three rice Seolgitteok (white rice, brown rice, and mixture of white and brown rice) with a one‐week washout period. Seolgitteok contained 50 g of total starch based on rice flour analysis, and additional ingredient were consistent. Blood samples were collected intravenously at 15 minutes prior and 0, 30, 60, 90, 120, and 180 minutes after consumption. Compared to the white rice cake, plasma glucose incremental area under the curve (iAUC) reduced ~32% and 30‐120 min intervals were lower with the brown rice cake. Incremental insulin concentrations for the brown rice cake treatment were lower at 60, 90, and 120 minutes and were also reduced about 34%. The degree of reduction of plasma ghrelin, a circulating appetite‐promoting hormone, was suppressed by consumption of brown rice cake. The results suggest that brown rice Seolgitteok has a potential for use as functional food to control blood glucose and insulin levels. Funding provided by Korean Food Research Institute is greatly appreciated.