The Study
Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application
This study tested rice flour in a lab to see how it behaves when mixed with water and enzymes — like watching how sugar dissolves. It found RD43 rice flour digests slower than regular rice flour in the test tube. But it didn't test this on people, so we don't know if eating it lowers blood sugar in real life.
Analysis score
Maximum 44 for a cross-sectional study.
Where the score came from
Scientists tested a new kind of rice flour called RD43 and compared it to regular jasmine rice flour to see if it digests slower and might be healthier.
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 57 / 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.
- 1This means foods made with RD43 flour might cause smaller blood sugar spikes after eating, which could help people manage diabetes or weight, without making food taste worse.
- 2RD43 flour has 19% amylose (jasmine has 16%), so it releases 28.7% less sugar quickly during digestion.
- 3It also binds more bile acids and blocks more cholesterol from forming micelles.
- 4Muffins made with it released less sugar at 20, 90, and 120 minutes, and people couldn’t tell the difference in taste or texture.
Score breakdown, methodology, conflicts of interest, evidence analysis & raw study data
Publication
Journal
Foods
Year
2020
Authors
P. Suklaew, Charoonsri Chusak, S. Adisakwattana
Related Content
Videos (1)
Claims (10)
Some types of starch pass through the small intestine without being broken down, so no glucose is absorbed from them.
How the body reacts to rice depends on the specific structure of the starch molecules in the rice, not on the total amount of carbohydrates it contains.
Rice with more amylose causes a smaller rise in blood sugar after eating compared to rice with less amylose.
Adding fats to cooked starch creates molecular structures that make the starch harder for digestive enzymes to break down, more than starch retrogradation alone.
RD43 rice flour particles are smaller than those in Hom Mali rice flour, which changes how the flour absorbs water and affects the texture of steamed muffins, but does not change how people perceive the taste or feel of the muffins.
RD43 rice flour contains more amylose than Hom Mali rice flour, which results in less starch being broken down during digestion in laboratory tests, leading to a lower proportion of rapidly digestible starch.
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.