The Study
Contrasting starch digestion and physiochemical characteristics between japonica and indica rice varieties with comparable high-amylose content
This study compared two types of rice in a lab dish to see how they break down, like testing two different cookies in a machine. It found some differences, but it didn't test people or prove that eating one rice makes your blood sugar go up or down.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
Two types of rice with the same amylose content behave differently: one digests faster but makes less sugar overall because it has less starch and more indigestible fiber.
Where does this study sit?
Reviews of RCTs (Meta-analyses)
Max 100Randomized Trials
Max 90Reviews of Cohort Studies
Max 85Cohort Studies
Max 72Reviews of Case-Control Studies
Max 63Case-Control Studies
Max 58Cross-Sectional & Case Series
Max 50Expert Opinion
Max 58 / 100
Quality score
Snapshots of a population at a single point in time, or descriptions of small groups. Can identify correlations and prevalence, but cannot determine cause and effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Even though Y3 breaks down quicker, you get less sugar from eating it—but its high glutelin may be risky for people with kidney problems.
- 2Y3 rice digests 36% faster, makes 24% more glucose per minute, but produces 21% less total glucose than G4 rice.
- 3Y3 has 8.15x more resistant starch and 18% more protein, including 6.23% glutelin.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Current Research in Food Science
Year
2025
Authors
Chengjing Liao, Jiana Chen, Fangbo Cao, Weiqin Wang, Min Huang, Huabin Zheng
Related Content
Claims (6)
Rice with more amylose causes a smaller rise in blood sugar after eating compared to rice with less amylose.
When cooked, the rice variety Youtangdao 3 breaks down starch into glucose faster and for a shorter time than Guangluai 4, even though both have the same amount of amylose, because its cooked grains are less sticky and allow digestive enzymes to reach the starch more easily.
Rice with more resistant starch does not always digest more slowly; one variety with over eight times more resistant starch digests faster than another due to differences in physical structure.
Youtangdao 3 rice contains 6.23% glutelin, which is above the 4% maximum recommended for people with diabetic kidney disease, and this higher level may pose health risks even though it produces less glucose.
Youtangdao 3 rice has 8.15 times more resistant starch than Guangluai 4 rice, even though both have the same amount of amylose, because Youtangdao 3 has a higher ratio of amylose to amylopectin and more albumin and glutelin proteins.
Youtangdao 3 rice contains 5% less starch than Guangluai 4 rice, leading to 21% less glucose produced during digestion, and this difference is linked to 18% higher total protein content, specifically more albumin and glutelin.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.