Decreased In Incremental Interstitial Fluid Glucose Peak After Consumption Of Rice Cooked With Low-Carbohydrate Rice Cooker Compared To Conventional Rice Cooker In Lean And Obese Adult Population

Abstract

The rapid rise in glucose levels is closely related to increased free radicals and oxidative stress which are directly linked with the aging process. Carbohydrate is one of the food components which has a major impact on prandial glucose fluctuations, in addition, rice is one of the staple carbohydrates consumed in Indonesia. In recent years, low-carbohydrate rice cookers claim to be able to reduce carbohydrate content in rice. However, there are currently no in vivo study in Indonesia whether the use of these devices has an impact on reducing prandial incremental glucose peak. The aim of this study was to determine whether the consumption of rice cooked with low-carbohydrate rice cooker can provide decreased in incremental interstitial fluid glucose peak (IIFGP) compared to conventional rice cooker. This study used a quasi-experimental method to identify differences in prandial IIFGP when using a low-carbohydrate rice cooker. IIFGP was calculated from subtracting the peak with baseline interstitial fluid glucose (IFG) value during 120-minute time. There are a total of 16 participants consisting of 8 lean and 8 obese participants. The participants were paired with Freestyle Libre Continuous Glucose Monitoring for prandial glucose evaluation. Each participant will consume rice from a conventional and low-carbohydrate rice cooker on different days at the same hour and will be fasted 8-12 hours prior to the procedure. A comparison of the glucose responses from different rice cookers was carried out on the same participant. On the first procedure day, the participants were given 250 g of rice from a conventional rice cooker, afterwards the prandial glucose response was recorded for 2 hours in 5 minutes interval. On the following day, participants were given 250 g of rice from a low-carbohydrate rice cooker, then the prandial glucose response was recorded in similar manner, subsequent comparison between the two glucose responses was made. This study found differences in the IIFGP from conventional rice cooker 70.4 ± 21.0 mg/dL and low carbohydrates 60.3 ± 17.8 mg/dL, p = 0.005. Subgroup analysis of lean participants showed that there was a difference in the IIFGP between rice from a conventional rice cooker 66.6 ± 8.56 mg/dL and low-carbohydrate rice cooker 61.6 ± 9.9 mg/dL, p = 0.022. Obese participants also showed differences in IIFGP, conventional rice cooker 74.2 ± 29.0 mg/dL and low-carbohydrate rice cooker 58.9 ± 24.1 mg/dL, p = 0.029. There was also a moderate correlation between the waist to height ratio and the peak value of IFG from rice cooked with conventional rice cooker r = 0.551, p = 0.027. Low-carbohydrate rice cooker was able to improve prandial glucose response by reducing the carbohydrate component from cooked rice. Taken together, we concluded that there is a decrease in IIFGP after consumption of rice cooked with low-carbohydrate rice cooker compared to a conventional rice cooker.