2016 Volume 69 Issue 5 Pages 249-255
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) .
