The Claim
Prolonged freezing of boiled rice for 90 days at -18°C reduces its glycemic index from 83 to 44 and increases resistant starch content from 1.8% to 4.0%, resulting in a more stable and less variable postprandial blood glucose response compared to refrigeration or room temperature storage.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Freezing boiled rice for 90 days at -18°C lowers its glycemic index from 83 to 44 and increases resistant starch from 1.8% to 4.0%, leading to a more stable and less variable blood glucose response after eating compared to storing it in the refrigerator or at room temperature.
See the scientific wording
Prolonged freezing of boiled rice for 90 days at -18°C reduces its glycemic index by approximately 48% (from 83 to 44) and increases resistant starch content from 1.8% to nearly 4.0%, which is associated with a more stable and less variable postprandial blood glucose response compared to refrigeration or room temperature storage.
When cooked rice is frozen for a long time, the starch molecules rearrange into a tightly packed, crystalline structure that the body cannot break down easily. This means less sugar is released when the rice is eaten, leading to a slower and steadier rise in blood sugar instead of a sharp spike.
What the research says
1 studyFreezing cooked rice for a long time changes its starch structure, making it harder for your body to digest quickly, which lowers its sugar spike and makes your blood glucose rise more slowly and steadily — better than just refrigerating it or leaving it out.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.