The Consumption of High-Amylose Rice and its Effect on Postprandial Blood Glucose Levels: A Literature Review

Abstract

Background/Objectives: Rice is a major staple in the diets of East Asian populations. Numerous meta-analyses have shown an association between high white rice consumption and a higher risk of diabetes. High-amylose rice (varieties with over 25% amylose content) is absorbed more slowly in the gut compared to low-amylose rice, and it results in lower levels of postprandial blood glucose. Various intervention studies have investigated the effects of high-amylose rice consumption on postprandial blood glucose and the glycemic index. The quantity of the research suggests that a comprehensive review of these diverse findings is necessary. Methods and Results: We reviewed 17 clinical trials, most of which showed that high-amylose rice ingestion results in lower postprandial blood glucose levels and glycemic index compared to low-amylose rice diets. Although they differed in their sample size, study design, rice type and quantity, and amylose content, most of these studies suggested that there is a reasonable effect of high-amylose rice consumption on postprandial blood glucose. In particular, the effect on blood glucose suppression tended to be related to the amylose content. However, long-term intake studies are still limited and require further investigation. Conclusions: In conclusion, high-amylose rice shows promise for blood glucose management.