Effects of Rice Varieties on Weight, Blood Glucose and Triglyceride Levels in Sprague Dawley Rats

  • Jenalynne Mareah O. Chua
  • Deo Al Patrick T. Alonso
  • Elise Angela H. Espinosa
  • Aya Isabel B. Gelonga
  • Abegail Visia Marie C. Silang
  • Ronald G. Garvilles
Keywords: rice, blood glucose, postprandial blood glucose, triglyceride, weight


Background. Rice is the staple food in the Philippines, and the major carbohydrate source that greatly affect the weight, blood glucose and triglyceride levels of the population.

Objective. The objective of the researchers was to determine the effects of white, brown and red rice varieties on weight, blood glucose and triglyceride levels in rats.

Methods. Sprague Dawley rats were fed with diets of cooked rice of different rice variety; white, brown and red. Weight was measured using a digital laboratory weighing scale. Blood glucose and triglyceride levels were measured by glucometer (OneTouch®) and Humalyzer Primus®, respectively.

Results. Rats fed with white rice had the greatest increase in weight and blood glucose levels, and red rice had the least increase. For the postprandial blood glucose test, all three rice groups reached their peak blood glucose level at 30 minutes, with white rice having the greatest value, followed by brown rice, and lastly, red rice. Rats fed with red rice had the greatest decrease in triglyceride level.

Conclusion. In this study, consumption of white rice contributes to weight gain, blood glucose level increase and minimal triglyceride level change compared to brown and red rice.


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