ArticleCureus2026
Postprandial Glycemic Responses to Rice Porridge Versus Cooked Rice in Healthy Young Adults: A Randomized Controlled Crossover Study.
Article in Cureus, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Authors and funding
6 authors.
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No grant is acknowledged in the PubMed record.
Abstract
backgroundFor individuals with dysphagia, rice porridge (RP) is a standard staple. However, its effect on postprandial glycemia compared to cooked rice (CR) - even with matched carbohydrate content - remains unclear. This study aimed to evaluate the impact of food form (CR vs. RP) on interstitial fluid glucose (IFG) levels using flash glucose monitoring (FGM).
methodsA randomized crossover study was conducted with 31 healthy university students (mean age 20.3 years). Subjects consumed either CR or RP, both standardized to 40.7 g of carbohydrates. IFG was measured using the FreeStyle Libre flash glucose monitoring system (Abbott Diabetes Care, Alameda, CA, USA) every 15 minutes for 120 minutes post-ingestion. Mastication was limited to 10 strokes per mouthful to simulate impaired oral processing. Primary outcomes were the incremental area under the curve (iAUC0-120) and time-specific IFG levels.
resultsCompared to CR, RP showed significantly higher IFG levels at 30, 45, and 60 minutes post-ingestion (p < 0.01). The iAUC was significantly greater for RP across all time intervals (0-30, 0-60, 0-90, and 0-120 min) (p < 0.05). No significant difference was observed in subjective fullness (Visual Analogue Scale (VAS)) at 120 minutes (p = 0.1).
conclusionsIn healthy young adults, RP induces a more rapid and higher postprandial glucose response than CR despite identical carbohydrate content. This suggests that the increased surface area and gelatinization in porridge facilitate starch hydrolysis. Clinical nutritional management for patients requiring texture-modified diets should account for these glycemic differences.
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