Chayanan Wongkaew, M.D.
- Comparison Effect of Black Glutinous Rice and Black Non-Glutinous Rice on Blood Glucose and Insulin Levels in People with Normal Blood Glucose
Graduated Doctor of Medicine (MD), College of Medicine and Public Health, Ubon Ratchathani University in 2012.
Received Accreditation to the American Board of Anti-Aging and Regenerative Medicine (ABAARM) in 2018.
Graduated Master’s Degree of Science in Anti-Aging and Regenerative Medicine from Dhurakit Pundit University in 2018.
Worked as a general practitioner at Sapphasittiprasong Hospital, Ubon Ratchthani in 2012-2013.
Working as a medical director at Mit Maitree Medical Clinic.
Comparison Effect of Black Glutinous Rice and Black Non-Glutinous Rice on Blood Glucose and Insulin Levels in People with Normal Blood Glucose
Diabetes is a serious health problem for people around the world, and it is increasing with significant medical and economic consequences due to patients developing chronic complications. Postprandial glycemic control is very important in preventing diabetes and slowing its complications.
One study found that 66% of diabetic patients mainly consumed glutinous rice and those patients had higher HbA1c than those who mainly consumed white non-glutinous rice. The aim of this study was to compare the effect of black glutinous rice and black non-glutinous rice on blood glucose and insulin levels in people with normal blood glucose also to explore the behavior and satisfaction of consuming rice. This information would be used to develop advice on rice consumption.
This was an open-label randomized crossover study. Sixteen subjects, having normal blood glucose levels, randomly ate 90 kcal of black glutinous rice or black non-glutinous rice. Blood samples were collected for analysis of glucose and insulin levels 4 times, including fasting, 30, 60 and 120 minutes.
Statistical analysis was performed by paired T-test and incremental area under the curve (iAUC). The results showed that there was no statistically significant difference of changes in blood glucose and insulin levels between the black glutinous and black non-glutinous rice groups. I recommend eating black glutinous rice or black non-glutinous rice as a food exchange while considering the proportion of food to be consumed.
Result from the questionnaire showed that, rice, the subjects consume the most in daily life is white non-glutinous rice (75%). The second is white glutinous rice (18.75%). The third is brown non-glutinous rice (6.25%). The subjects prefer black glutinous rice rather than black non-glutinous rice in taste, feeling their hunger satisfied after eating, and the time between feeling hungry again. In contrast, they prefer black non-glutinous rice to black glutinous rice in terms of ease of supply, price and cooking methods.