วารสารโภชนาการ ป‚ที่ 50 ฉบับที่ 2 เดือนกรกฎาคม - ธันวาคม 2558 1

Original article

Measurement of satiety responses of different types of rice

Annapann Jantawan, Kittiya Piyawong, Pannita Silakul, Saowalak Nawarittiassawin, Chatrapa Hudthagosol* Department of Nutrition, Faculty of Public Health. Mahidol University

ABSTRACT

Rice is a staple grain in Thailand, which is one of the world’s largest rice exporters. Recently, Thai researchers have developed a few new Thai rice strains with more nutritional values. Obesity has emerged as a major public health issue in Thailand, which mainly caused by excessive energy intake and lack of physical activities. This study was designed to investigate the effect of four different types of rice (White Jasmine rice, Sinlek rice, Riceberry rice, and Germinated Brown rice) on satiety responses (hunger, fullness, satisfaction, and desire to eat) and the effect of food intake at lunch. Twelve healthy women were studied in a within-subject preload with repeated measures, crossover design. Each participant completed four conditions, presented in random order. The test meals at breakfast containing 165 g of White Jasmine rice, Sinlek rice, Riceberry rice, or Germinated Brown rice. Pre and post-prandial satiety responded using 100 mm Visual Analog Scale (VAS) was measured at baseline (t-15), t0, t15, t30, t45, t60, t90, t120, t180, and t240 minutes. Energy intake was measure at the lunch using plate waste. There were no differences in the area under the time curve in modified VAS scores among types of rice in any parameter. However, the energy intake at lunch was significantly decreased in Riceberry rice compared to White Jasmine rice (p <0.01). All four types of rice were not differ significantly in the satiety response. Riceberry rice is the only rice that can decrease the energy intake at lunch.

Key words: Thai rice, Satiety, Hunger *Corresponding author's email: [email protected]

http://www.Nutritionthailand.or.th 2 Jorunal of Nutrition Asscociation of Thailand Vol.50, No.2, July-December, 2015

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¤ÓÊÓ¤ÑÞ : ¢ŒÒÇä·Â ¤ÇÒÁàμçÁÍÔèÁ ¤ÇÒÁËÔÇ *Corresponding author's email: [email protected]

http://www.Nutritionthailand.or.th วารสารโภชนาการ ป‚ที่ 50 ฉบับที่ 2 เดือนกรกฎาคม - ธันวาคม 2558 3 Introduction by using plant biotechnology technique. Rice (Oryza sativa L.) is a major Some rice varieties such as Sinlek brown cereal crop in the developing world and an rice and Riceberry pigmented rice showed importance staple food source for over half high contents and activities of various of the world’s population. In Asia alone, antioxidants especially in bran portions. more than 2,000 million people obtain 60-70 Rice Berry, a cross-bred unmilled percent of their calories from rice and rice producing dark violet grain, is a its products. In Thailand, rice is not only combination of Hom Nin Rice, with well- importance as a staple food but also as known antioxidant properties, and Thai an economic crop. Thailand is one of the Hom Mali Rice, also known as Thai Jasmine/ world’s biggest rice producers, with paddy Fragrant Rice or Khao Dawk Mali 1055. output of 27 million tons in 2003. As well Sinlek is cross-bred between Hom as the world’s biggest rice exporter; with Nin Rice and Thai Hom Mali Rice but its annual shipments worth more than 2,000 grains are white and yellowish, so it is soft million dollars and has reached 7.5 million and delicately scented when cooked, tons in 20131. Although widely consumed thanks to the properties of Thai Hom Mali as white rice, there are many special Rice5. cultivar of rice that contain color pigments, In addition to Rice Berry, Sinlek, or such as White Jasmine rice, Sinlek rice, the so-called 'rice against diabetes', is Riceberry rice, brown rice, black rice and another variant which has low glycemic red rice. index. The dietary fiber in its bran Rice is not only a source of high has properties that help decreasing the quality proteins but also rich sources of absorption of sugar into the blood, making fibre, antioxidant vitamins and bioactive it suitable for patients with diabetes. compounds. Several studies have demon- Consuming Sinlek rice also helps reduce strated the abundant bioactives with the body's barriers against insulin, lower corresponding high antioxidant, anticar- the average of triglyceride in the body, and cinogenic and antimutagenic activities in improve the function of the pancreatic rice bran extracts2-4. In the rice consuming system5. world, nutritious rice grains can become a Germinated brown rice (GBR) were main ingredient in designing food for soaked long enough for the process of specific neutraceutical and functional food germination (growing a seed) to start. formulations. Recently, Rice Science Center According to Japanese Food Economist Ito of Thailand has developed some new Thai Shoichi in his 2004 presentation for the rice strains with increasing nutritive values Rice Conference held by the Food and http://www.Nutritionthailand.or.th 4 Jorunal of Nutrition Asscociation of Thailand Vol.50, No.2, July-December, 2015 Agriculture Organization of the United broadly defined as the feeling of fullness Nations, it is likely that ancient people in and/or inhibition of hunger sensations after Japan ate their brown rice soaked. The food ingestion7-9. most highly touted nutrient that is doubled or even magnified ten times in germinated Materials and Methods brown rice is an amino acid called gamma- Methodology aminobutyric acid or GABA for short6. Other ANOVA was used in this cross-over remarkable improvements are shown in the design study to investigate the effect of amounts of dietary fiber, magnesium, four different types of rice namely; White potassium, zinc, Vitamin E and many Jasmine rice, Sinlek rice, Riceberry rice, B vitamins6. Researchers Kayahara and and Germinated Brown rice on satiety Tukahara concluded in 2000 that “continuous responses such as; hunger, fullness, intake of GBR” can lower blood pressure, satisfaction, desire to eat, and the effect of improve brain function, and relieve some food intake at lunch. symptoms of menopause. It also may prevent headaches, relieve constipation, Study design regulate blood sugar, and even prevent A self-administered cross-over design Alzheimer’s disease and some cancers, study was conducted to measure their including colon cancer and leukemia6. satisfaction namely; hunger, fullness, These differences in satiety may satisfaction, and desire to eat on the provide an important insight into obesity different types of rice. The last moment in and may provide a way to help people time at which relevant differences in satiety consume fewer calories. If people consumed were present was determined to decide on foods that provided more satiety per calorie, the timing of the lunch. The second study then their overall calorie intake might be consisted of the same preload consumptions reduced without sacrificing the feelings of as in the first study, with Visual Analogue satiety and satisfaction from higher calorie Scale (VAS) ratings of the appetite profile foods. There has been an increasing trend, in a within-subject preload with repeated in both academic and industry settings, to measures, the preload and a test meal measure the satiety that foods provide. at the relevant moment in time, at baseline One strategy for consuming fewer calories (t-15), t0, t15, t30, t45, t60, t90, t120, t180, and thus helping in the reduction of obesity and t240 minutes. Energy intake was is to consume foods that give a higher measure at the lunch using plate waste. satiety to calorie ratio. Satiety has been

http://www.Nutritionthailand.or.th วารสารโภชนาการ ป‚ที่ 50 ฉบับที่ 2 เดือนกรกฎาคม - ธันวาคม 2558 5 Population and sample and benefit were explained until all of them The study was conducted among are clearly understood. If they agree to healthy subject volunteers who were participate in the study, they are asked to recruited by means of an advertisement in sign the inform consent form. Then trial social media such as; line, facebook, notice and questionnaires will be handed to those and so on. Subjects who were willing to who agree to participate and ask them to participate in the study were subsequently answer questions accordingly. screened by means of a detailed medical The day before each visit, participants history. All subjects were in good health, were instructed to avoid food and water aged 18 to 45 years, with BMI between since 8.00 pm at night. They were required 18.5 and 22.9 kg/m2, regular breakfast to fast at least 12 hours before study. consumers and no restrained eaters. The visit started at 8:00 am in the Excluded from the study; those not regular lounge, Mahidol University, where subjects breakfast consumers, had food allergies, could read or work quietly during the vegetarians, with history of drug or alcohol four-hour session. Upon arrival, subjects abuse, chronic disease (diabetes, kidney were instructed to take and complete the disease, liver disease, metabolic syndrome, computerized Visual Analogue Scales (VAS) gastroin-testinal conditions that may affect for baseline subjective satiety feelings. They digestion and absorption, etc) and/or treat were then instructed to finish the treatment and/or taking drug during of the intervention breakfast within 15 minutes. Subjects used study, allergic of rice, disagree and did not VAS to rate hunger, satisfaction, fullness, sign the consent, and those who incline to and desire to eat on the different types of answering questionnaire. rice at baseline, 15, 30, 45, 60, 90, 120, 180, and 240 minutes after breakfast. In Method of data collection addition, energy intake was measure at the Visual Analogue Scale (VAS) as lunch using plate waste. developed by the researchers. Permission The data collections were done by for data collection of each healthy subject researcher and colleagues who were volunteers are obtained. Healthy subject students of the Department of Nutrition, volunteers were explained on the objectives Mahidol University, after obtaining an and significance of the study until they ethical clearance an ethic committee of the are clearly understood. Objectives and Faculty of Public Health, Mahidol University. significance of the study as well as risk

http://www.Nutritionthailand.or.th 6 Jorunal of Nutrition Asscociation of Thailand Vol.50, No.2, July-December, 2015

Results intervention study. Overall mean age was Participant characteristics 21.5 years, average weight was 51.6 kgs, mean height was 161.3 cms and mean BMI Twenty-one healthy subjects were 2 willing to undergo the study, but only 12 was 18.4 kg/m ; there were no differences females participated were including in this in age or BMI.

Figure 1: mean hunger of the difference rice The figure 1, mean hunger indicated significantly higher (p<0.05) at t120, t180 in response to treatment from baseline (t-15) and t240 for VAS score than t0 (reference to 240 minutes. The higher level of mean group). score of hunger was at the baseline (t-15). The higher level of VAS score of After breakfast, level of VAS score was hunger was White Jasmine rice, followed lowest and after that trend of score by Sinlek rice, Germinated Brown rice and were increasing. The hunger score was Riceberry rice, respectively.

Figure 2: Mean fullness of the difference rice http://www.Nutritionthailand.or.th วารสารโภชนาการ ป‚ที่ 50 ฉบับที่ 2 เดือนกรกฎาคม - ธันวาคม 2558 7

Figure 3 : Mean satisfaction of the difference rice

From the graph (Figure 2) mean Germinated Brown rice, Sinlek rice, and fullness indicated in response to treatment White Jasmine rice, respectively. from baseline (t-15) to 240 minutes. The Figure 3, mean satisfaction indicated higher level of mean score of fullness was in response to treatment from baseline at t0 (finished breakfast). After finished (t-15) to 240 minutes. The higher level of breakfast, trend of VAS score of fullness VAS score of satisfaction was at t0 (finished were decrease. The fullness score was breakfast). After finished breakfast, trend of significantly lowers (p<0.05) at t120, t180 VAS score of satisfaction were decrease. and t240 for VAS score than t0 (reference The satisfaction were significantly lower group). (p<0.05) at t240 for VAS score than t0 The higher level of VAS score of (reference group). Lines with different fullness were Riceberry rice, followed by letters were none significantly different from each other.

Figure 4 : Mean desire to eat of the difference rice

http://www.Nutritionthailand.or.th 8 Jorunal of Nutrition Asscociation of Thailand Vol.50, No.2, July-December, 2015 From figure 4, mean desire to eat eat was significantly higher (p<0.05) at indicated in response to treatment from t120, t180 and t240 for VAS score than t0 baseline (t-15) to 240 minutes. The higher (reference group). level of VAS score of desire to eat were at The higher level of VAS score of the baseline (t-15). After breakfast, level of desire to eat were White Jasmine rice, VAS score was lowest and after that trend followed by Sinlek rice, Germinated Brown of score were increasing. The desire to rice and Riceberry rice, respectively. Mean calories

Figure 4 : Mean desire to eat of the difference rice

The mean calorie intakes during Discussion lunch buffet shown that the higher calories This was a cross-over design study were Sinlek rice (397.5 kcal), followed by to investigate the effect of four different White Jasmine rice (389.7 kcal), Germinated types of rice namely; White Jasmine rice, Brown rice (366.4 kcal) and Riceberry rice Sinlek rice, Riceberry rice, and Germinated (359.6 kcal), respectively. Brown rice on satiety responses such as; The comparison of mean calorie hunger, fullness, satisfaction, desire to eat intakes during lunch buffet among Sinlek and the effect of food intake at lunch. rice, Germinated Brown rice, Riceberry Considering satisfaction of this study, rice with White Jasmine rice, the results there were no significantly different among revealed that the energy intake at lunch four different types of rice. After breakfast, were significantly decreased in Riceberry level of VAS of the hunger and desire to rice compared to White Jasmine rice (p<0.01). eat score was lowest and after that trend of score were increasing. The hunger and http://www.Nutritionthailand.or.th วารสารโภชนาการ ป‚ที่ 50 ฉบับที่ 2 เดือนกรกฎาคม - ธันวาคม 2558 9 desire to eat score were significantly higher calories of Riceberry rice can protect the (p<0.05) at t120, t180 and t240, respectively. obesity and decrease hunger which were For the fullness, the higher level score of similar form the study of Liza AH Rozen in fullness was at finish breakfast. After finished 201113 from 10 healthy subjects were breakfast, trend of VAS score of fullness served breakfast meals (50 g of were decreasing which were similar form available starch) with endosperm-or whole the study of Joanne L Slavin and Michelle grain rye breads, with and without lactic J Clark10 found that the fullness were acid, boiled whole grain rye-(RK) significantly decreased in White rice and or wheat (WK) kernels, or white wheat Brown rice compared to Glucose (p<0.5). bread reference (WWB) in random order in Riceberry rice, Sinlek rice, and a cross-over design. The RK breakfast Germinated Brown rice contain higher nutrient improved satiety in the early postprandial than White rice, including antioxidants, phase (0-60min) compared to WWB, and fibers, a good source of vitamins, minerals induced a lower EI at lunch. A high and other bioactive compounds11 to effect content of indigestible carbohydrates in the on enhanced satiety. Riceberry rice contains breakfast products was related to improved highest nutrient than the others. This finding satiety. is the same as previous study12 which The varieties of participant, time and reported that the Pigmented rice bran had number of sample size is limited in this significant higher content of antioxidant study. For the future study, the comparison activities than White rice bran whereas of more varieties of rice is suggested to vitamin E and beta carotene in White rice demonstrate a causal relationship between bran were similar to the value of purple feeling, or hormone to the hunger and rice bran. fullness. Not only that the lower calorie intakes during lunch buffet were related to higher Conclusion fiber and, low to moderate index sucrose, All four types of rice; White Jasmine but also that were affected to hunger, rice, Sinlek rice, Riceberry rice, or Germinated fullness, satisfaction, and desire to eat. This Brown rice did not differ significantly in study shown that the lower calories were the satiety response. Riceberry rice is the Riceberry rice, followed by Germinated only rice that can decrease the energy Brown rice, White Jasmine rice and Sinlek intake at lunch. rice, respectively. This imply that the lowest

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