An Exploratory Randomized Crossover Trial to Investigate the Palatability of Partially Abraded Brown Rice

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  • Araki Risa
    Course of Clinical Research and Regional Innovation Donated by the Japanese Agriculture Ibaraki Public Welfare Federation, Faculty of Medicine, University of Tsukuba
  • Matsuura Ayana
    Course of Clinical Research and Regional Innovation Donated by the Japanese Agriculture Ibaraki Public Welfare Federation, Faculty of Medicine, University of Tsukuba Graduate School of Comprehensive Human Science, University of Tsukuba
  • Fujie Keiko
    Course of Clinical Research and Regional Innovation Donated by the Japanese Agriculture Ibaraki Public Welfare Federation, Faculty of Medicine, University of Tsukuba
  • Nakata Yoshio
    Course of Clinical Research and Regional Innovation Donated by the Japanese Agriculture Ibaraki Public Welfare Federation, Faculty of Medicine, University of Tsukuba
  • Suzuki Hiroaki
    Department of International Medicine, Metabolism and Endocrinology, Faculty of Medicine, University of Tsukuba
  • Hashimoto Koichi
    Course of Clinical Research and Regional Innovation Donated by the Japanese Agriculture Ibaraki Public Welfare Federation, Faculty of Medicine, University of Tsukuba

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Other Title
  • 表面加工玄米の食べやすさに関する探索的ランダム化クロスオーバー試験
  • ヒョウメン カコウ ゲンマイ ノ タベ ヤスサ ニ カンスル タンサクテキ ランダムカ クロスオーバー シケン

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Abstract

<p>Brown rice (BR) contains various micronutrients and functional components, and is thought to be effective for prevention of obesity and lifestyle-related diseases. However, BR is not widely consumed, possibly due to its poor taste qualities. Therefore, we performed an exploratory randomized crossover trial involving two 4-week periods to compare the eating duration and palatability of partially abraded BR (PABR) , which is a form that has been processed to improve its taste, with those of BR. Ten healthy subjects (4 men and 6 women) aged 40‐64 years were recruited, and were asked to keep a record of their food intake during the study. At the baseline and end of the study, anthropometric measurements, sampling of fasting blood and a questionnaire survey were performed. None of the participants dropped out of the study in either of the two periods. PABR was judged to be more palatable than BR by 80％ of the subjects. The predicted continuous eating duration score for PABR tended to be higher than that for BR (p＝0.068) .</p>

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