In vitro testing indicates an accelerated rate of digestion of starch into glucose of cooked rice with the development of low amylose rice in China.

Abstract

The consumption of low amylose rice has substantially increased in China in recent years. This in vitro study showed that the starch digestion process was distinctly different between a group of commercial rice samples (CR, n=34) with low amylose content (14-20%) and a group of control rice samples (CK, n=16) with high amylose content (24-30%). In particular, the CR group had an active digestion duration that was∼90% shorter and a rate of glucose production within the active digestion duration that was nearly 50% higher compared to the CK group. The findings of this study indicate that the development of low amylose rice in China can result in an acceleration in the rate of digestion of starch into glucose of cooked rice, highlighting the need for in vivo assessment of the potential risk of diabetes associated with the consumption of low amylose rice.