The Study
Evaluation of Postprandial Glycemic Response and Physical Properties of High-Amylose Rice "Koshinokaori".
This study tested if a special kind of rice makes your blood sugar rise less after eating. It gave people different rice meals and measured their blood sugar. It found that this rice did make blood sugar go up less — but only in 12 healthy young people. So we know it affects blood sugar right after eating, but we don’t know if it helps people stay healthy long-term.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
Scientists tested a new kind of rice called Koshinokaori that has more amylose — a type of starch that digests slowly — and found it makes blood sugar rise less after eating.
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 566 / 100
Quality score
Participants are randomly assigned to treatment or control groups, minimizing bias. The gold standard for testing whether an intervention causes an effect.
Key takeaways
Summary
Based on the study abstract and findings.
- 1Yes — this means you could eat the same amount of rice and feel less of a sugar spike, which helps prevent diabetes and energy crashes.
- 2Blood sugar rose 20-30% less at 60, 90, and 120 minutes after eating Koshinokaori rice vs.
- 3regular rice.
- 4The same benefit happened when it was used in tomato chicken rice.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Journal of nutritional science and vitaminology
Year
2019
Authors
T. Yamaguchi, Yasuaki Enoki, Katsumi Sasagawa, S. Fujimura
Related Content
Claims (7)
White rice with different starch structures leads to different rises in blood glucose and insulin after eating, even when the total amount of carbohydrates, protein, and fat is the same.
Rice with more amylose causes a smaller rise in blood sugar after eating compared to rice with less amylose.
When 5% trehalose is added to Koshinokaori rice during cooking, the rice maintains its adhesiveness and stickiness for 180 minutes at 20°C without changing how it affects blood glucose levels.
When healthy Japanese adults eat tomato chicken rice made with Koshinokaori rice, their blood glucose levels rise less over time than when they eat the same dish made with standard Koshihikari rice.
Koshinokaori rice causes a smaller and slower rise in blood sugar after eating compared to regular rice in healthy Japanese adults.
Tomato chicken rice made with Koshinokaori rice tastes, looks, and feels just as good as tomato chicken rice made with Koshihikari rice, based on sensory tests.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.