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Background and Objectives: The variation in glycemic responses to white rice caused by the circadian rhythm has been widely investigated but remain controversial. This study investigated diurnal differences in the effect of rice meals on glycemic responses, insulin responses, satiety, and acute cognitive function.Methods and Study Design: A total of 20 healthy participants in Group 1 and 14 in Group 2 were served identical servings of cooked white rice containing 50 g of available carbohydrates at 8:00 a.m. (rice at breakfast), 12:30 p.m. (rice at lunch), and 5:00 p.m. (rice at early supper) in a randomized order. Postprandial blood glucose, insulin, satiety, and cognitive performance tests were conducted for each test meal.Results: The rice at an early supper elicited significantly milder glycemic responses than did the rice at lunch and resulted in a lower insulin sensitivity than did rice at breakfast. No difference was observed among the test meals in terms of hunger and prospective food intake. Diurnal acute cognitive performance did not differ considerably among the meals. A correlation analysis indicated that low variability in glycemic responses was positively associated with superior cognitive performance.Conclusions: A high-glycemic index white rice supper at 5:00 p.m. may facilitate daily glycemic management. [ABSTRACT FROM AUTHOR]

Background and Objectives: People with dental problems and dysphagia frequently consume foods in paste form. A strategy is required to mitigate the glycemic responses of these foods. Methods and Study Design: The effect of yam paste ingestion on postprandial glycemic responses was assessed using a two-arm study design for yam paste ingestion: (1) as low--and medium--glycemic index food and (2) as preload and coingested food in a rice meal. In a randomized crossover trial, 18 healthy volunteers consumed (1) low-intensity-cooked yam paste; (2) medium-intensity-cooked yam paste; (3) cooked white rice; (4) coingested low-intensity-cooked yam paste with rice; (5) coingested medium-intensity-cooked yam paste with rice; (6) a preload of low-intensity-cooked yam paste before rice; (7) a preload of medium-intensity-cooked yam paste before rice. Postprandial glycemic responses and satiety assessments were conducted for each food approach. The glycemic characteristics of yam paste were manipulated with the preparatory treatment. Results: Ingesting a preload of 10 g of yam paste before a rice meal resulted in better glycemic responses for 0--60 min in terms of peak glucose value and positive increments under the curve than co-ingesting yam paste with rice, with no adverse effect on satiety, irrespective of the glycemic index of the yam paste. Conclusions: Regarding isocarbohydrates, both low- and medium-glycemic index yam paste preloads curbed the glucose peak value of a rice meal and lowered the glycemic index value of mixed meals in young healthy people. [ABSTRACT FROM AUTHOR]