Effects of Resistant-Starch Rice on Postprandial Glycemia and Satiety

Abstract

Background: A rice-based strategy may improve meal quality without requiring major changes in habitual cuisine.
Objective: To evaluate high-amylose resistant-starch rice in comparison with conventional polished white rice matched for available carbohydrate using a randomized crossover trial.
Methods: The draft protocol included 44 experimental units or participants involving adults with overweight and impaired fasting glucose. The intervention was administered or tested for two test visits separated by 7 days. The primary outcome was incremental glucose area under the curve, with additional assessment of insulin area under the curve, peak glucose, satiety area under the curve, subsequent energy intake. Standardized laboratory, clinical, or food-analysis procedures were applied, and between-condition effects were evaluated with two-sided tests at α=0.05.
Results: Resistant-starch rice reduced the 2-hour incremental glucose area under the curve to 166 ± 24 mmol·min/L compared with 282 ± 31 mmol·min/L after white rice (p<0.001). Peak glucose was 7.5 ± 0.7 versus 8.9 ± 0.8 mmol/L, while the test meal increased integrated satiety by approximately 27.6% and produced no serious intolerance. The direction and magnitude of the dummy findings were internally consistent across primary and secondary endpoints, and tolerability or assay-quality criteria remained acceptable.
Conclusion: The example dataset suggests that high-amylose resistant-starch rice could produce a meaningful improvement in incremental glucose area under the curve through reduced starch digestibility, delayed glucose appearance, and colonic fermentation of resistant starch. These findings are intended solely as a complete manuscript-development example and require replacement with ethically generated, independently verified observations before scientific submission.