Forum for Science, Industry and Business

Sponsored by:     3M 
Search our Site:

 

New low-calorie rice could help cut rising obesity rates

23.03.2015

Scientists have developed a new, simple way to cook rice that could cut the number of calories absorbed by the body by more than half, potentially reducing obesity rates, which is especially important in countries where the food is a staple.

The presentation will take place here at the 249th National Meeting & Exposition of the American Chemical Society (ACS), the world's largest scientific society. The meeting features nearly 11,000 reports on new advances in science and other topics. It is being held through Thursday.


A new, easy method for cooking rice could reduce calories by as much as 60 percent.

Credit: Anoja Megalathan, Institute of Chemistry, College of Chemical Sciences, Sri Lanka

The number of people who are overweight or obese is steadily increasing. As lifestyles change and people become more sedentary, their diets also change. Serving sizes grow, and more food options become available. In addition to consuming more fats and sugars, people may choose to fill up on starchy carbohydrates like rice, which has about 240 calories per cup.

"Because obesity is a growing health problem, especially in many developing countries, we wanted to find food-based solutions," says team leader Sudhair A. James, who is at the College of Chemical Sciences, Colombo, Western, Sri Lanka. "We discovered that increasing rice resistant starch (RS) concentrations was a novel way to approach the problem." By using a specific heating and cooking regimen, he says, the scientists concluded that "if the best rice variety is processed, it might reduce the calories by about 50-60 percent."

He explains that starch can be digestible or indigestible. Starch is a component of rice, and it has both types. Unlike digestible types of starch, RS is not broken down in the small intestine, where carbohydrates normally are metabolized into glucose and other simple sugars and absorbed into the bloodstream. Thus, the researchers reasoned that if they could transform digestible starch into RS, then that could lower the number of usable calories of the rice.

And rice is loaded with starch (1.6 ounces in a cup), says James. "After your body converts carbohydrates into glucose, any leftover fuel gets converted into a polysaccharide carbohydrate called glycogen," he explains. "Your liver and muscles store glycogen for energy and quickly turn it back into glucose as needed. The issue is that the excess glucose that doesn't get converted to glycogen ends up turning into fat, which can lead to excessive weight or obesity."

The team experimented with 38 kinds of rice from Sri Lanka, developing a new way of cooking rice that increased the RS content. In this method, they added a teaspoon of coconut oil to boiling water. Then, they added a half a cup of rice. They simmered this for 40 minutes, but one could boil it for 20-25 minutes instead, the researchers note. Then, they refrigerated it for 12 hours. This procedure increased the RS by 10 times for traditional, non-fortified rice.

How can such a simple change in cooking result in a lower-calorie food? James explains that the oil enters the starch granules during cooking, changing its architecture so that it becomes resistant to the action of digestive enzymes. This means that fewer calories ultimately get absorbed into the body. "The cooling is essential because amylose, the soluble part of the starch, leaves the granules during gelatinization," explains James. "Cooling for 12 hours will lead to formation of hydrogen bonds between the amylose molecules outside the rice grains which also turns it into a resistant starch." Reheating the rice for consumption, he notes, does not affect the RS levels.

He says that the next step will be to complete studies with human subjects to learn which varieties of rice might be best suited to the calorie-reduction process. The team also will check out whether other oils besides coconut have this effect.

###

A press conference on this topic will be held Wednesday, March 25, at 11:30 a.m. Mountain time in the Colorado Convention Center. Reporters may check-in at Room 104 in person, or watch live on YouTube http://bit.ly/ACSLiveDenver. To ask questions, sign in with a Google account.

James acknowledges funding from the College of Chemical Sciences, Industrial Technology Institute, Sri Lanka and other sources.

The American Chemical Society is a nonprofit organization chartered by the U.S. Congress. With more than 158,000 members, ACS is the world's largest scientific society and a global leader in providing access to chemistry-related research through its multiple databases, peer-reviewed journals and scientific conferences. Its main offices are in Washington, D.C., and Columbus, Ohio.

To automatically receive news releases from the American Chemical Society, contact newsroom@acs.org.

Note to journalists: Please report that this research is being presented at a meeting of the American Chemical Society.

Follow us: Twitter | Facebook

Title

Rice (Oryza sativa L.) resistant starch and novel processing methods to increase resistant starch concentration

Abstract

Obesity is an emerging health crisis in many developing countries. To find food based solutions for obesity, rice resistant starch (RS) concentrations and novel ways to increase RS concentrations were studied. A total of 38 Sri Lankan rice varieties were tested; the RS concentrations ranged from 0.30 to 4.65%. The traditional rice varieties had significantly higher RS concentrations than old and improved varieties. Bg 305 had the least RS concentration out of all. However, applying different heating and cooling conditions with pure coconut oil showed RS concentrations increased by at least 10 times. The increase in RS content could be attributed to the increase in RS3 and RS5 types, suggesting potential to increase these types of RS in rice. This study results clearly show that rice, when cooked properly, could be a good low calorie food source for obesity reduction. In-vivo glycemic effects of RS studies are in progress.

Media Contact

303-228-8406 (Denver Press Center, March 21-25)

Michael Bernstein
202-872-6042 (D.C. Office)
301-275-3221 (Cell)
m_bernstein@acs.org

Katie Cottingham, Ph.D.
301-775-8455 (Cell)
k_cottingham@acs.org

Michael Bernstein | idw - Informationsdienst Wissenschaft

All articles from Life Sciences >>>

The most recent press releases about innovation >>>

Die letzten 5 Focus-News des innovations-reports im Überblick:

Im Focus: Turmoil in sluggish electrons’ existence

An international team of physicists has monitored the scattering behaviour of electrons in a non-conducting material in real-time. Their insights could be beneficial for radiotherapy.

We can refer to electrons in non-conducting materials as ‘sluggish’. Typically, they remain fixed in a location, deep inside an atomic composite. It is hence...

Im Focus: Wafer-thin Magnetic Materials Developed for Future Quantum Technologies

Two-dimensional magnetic structures are regarded as a promising material for new types of data storage, since the magnetic properties of individual molecular building blocks can be investigated and modified. For the first time, researchers have now produced a wafer-thin ferrimagnet, in which molecules with different magnetic centers arrange themselves on a gold surface to form a checkerboard pattern. Scientists at the Swiss Nanoscience Institute at the University of Basel and the Paul Scherrer Institute published their findings in the journal Nature Communications.

Ferrimagnets are composed of two centers which are magnetized at different strengths and point in opposing directions. Two-dimensional, quasi-flat ferrimagnets...

Im Focus: World's thinnest hologram paves path to new 3-D world

Nano-hologram paves way for integration of 3-D holography into everyday electronics

An Australian-Chinese research team has created the world's thinnest hologram, paving the way towards the integration of 3D holography into everyday...

Im Focus: Using graphene to create quantum bits

In the race to produce a quantum computer, a number of projects are seeking a way to create quantum bits -- or qubits -- that are stable, meaning they are not much affected by changes in their environment. This normally needs highly nonlinear non-dissipative elements capable of functioning at very low temperatures.

In pursuit of this goal, researchers at EPFL's Laboratory of Photonics and Quantum Measurements LPQM (STI/SB), have investigated a nonlinear graphene-based...

Im Focus: Bacteria harness the lotus effect to protect themselves

Biofilms: Researchers find the causes of water-repelling properties

Dental plaque and the viscous brown slime in drainpipes are two familiar examples of bacterial biofilms. Removing such bacterial depositions from surfaces is...

All Focus news of the innovation-report >>>

Anzeige

Anzeige

Event News

AWK Aachen Machine Tool Colloquium 2017: Internet of Production for Agile Enterprises

23.05.2017 | Event News

Dortmund MST Conference presents Individualized Healthcare Solutions with micro and nanotechnology

22.05.2017 | Event News

Innovation 4.0: Shaping a humane fourth industrial revolution

17.05.2017 | Event News

 
Latest News

Supercomputing helps researchers understand Earth's interior

23.05.2017 | Earth Sciences

Study identifies RNA molecule that shields breast cancer stem cells from immune system

23.05.2017 | Life Sciences

Turmoil in sluggish electrons’ existence

23.05.2017 | Physics and Astronomy

VideoLinks
B2B-VideoLinks
More VideoLinks >>>