Glycaemic and Satiety Responses Associated With the Consumption of Parboiled and Braised Rice: A Systematic Review and Meta-Analysis

Abstract

The post-harvest processing of rice grains, and its subsequent cooking methods could affect postprandial glycaemic and satiety responses and help prevent hyperglycaemia. In some Asian and West African countries including Ghana, rice is frequently parboiled and cooked in water with oil (braised rice). This systematic review investigated the postprandial glycaemic responses associated with the consumption of parboiled rice compared with (i) non-parboiled rice, and (ii) braised rice. A systematic search for published articles was conducted using PubMed and Cochrane Library databases. Following the screening process, five papers on parboiled rice and one on braised rice were identified and selected for this review. Meta-analysis of eligible interventions revealed that consumption of parboiled rice significantly attenuated postprandial blood glucose response (n = 5, SMD= −0.87 unit, 95% CI [−1.27, −0.48], p < 0.0001), but not insulin (n = 2, SMD= −0.17 unit, 95% CI [−0.89, 0.54], P = 0.20) compared to control non-parboiled rice. However, no meta-analysis was conducted to test for the plausible association between the consumption of parboiled rice and postprandial satiety, due to limited studies. Importantly, we propose that studies including parboiled rice and braised rice using real-life recipes are needed to inform dietary recommendations with potential to lower postprandial blood glucose and insulin responses.