The Study
Impact of Post-Cooking Storage on the Glycemic Profile of Boiled Rice: Integrating Glycemic Index, Resistant Starch, and Post-Technological Stability
This study tested how storing rice in the fridge or freezer changes how it affects blood sugar in 10 people. It found that freezing made the rice cause a smaller blood sugar spike, but it doesn't prove that freezing rice will do the same for everyone else. It's like testing a new snack on your friends—you can see what happened to them, but you can't say it'll work the same for your whole school.
Analysis score
Maximum 90 for a randomized controlled trial.
Where the score came from
When you cook rice and then cool it down, its starch changes shape and becomes harder for your body to digest, which means less sugar gets into your blood 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 562 / 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 — eating rice stored in the freezer for 90 days leads to a much steadier, smaller blood sugar rise than fresh or refrigerated rice, which could help people manage energy levels and insulin.
- 2Fresh rice has 1.8% resistant starch and GI of 83.
- 3After 90 days in the freezer, resistant starch jumps to 4.0% and GI drops to 44 — a 48% drop.
- 4Refrigeration for 5 days lowers GI by 35%, but blood sugar still jumps around more day to day.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Related Content
Claims (10)
Cooling and reheating cooked rice increases its resistant starch content more than two and a half times and lowers the rise in blood glucose and insulin after eating.
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.
If you cook rice, let it cool in the fridge, and then reheat it, it turns into a type of starch that your body digests more slowly—so your blood sugar and insulin don’t spike as much after eating it.
Cooling cooked rice increases the amount of resistant starch, which lowers the rise in blood sugar after eating it.
Cooling and reheating cooked rice increases the amount of resistant starch, which lowers the blood sugar rise after eating it.
Freezing boiled rice increases its resistant starch content from about 1.8% to nearly 4.0%, and this change is strongly linked to a lower glycemic index, meaning the rice causes a smaller rise in blood sugar after eating.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.