RD43 rice flour in noodles and blood sugar in people
What it found
Noodles made with 30% RD43 rice flour lowered blood sugar after eating and raised two fullness hormones in people.
People also felt less hungry and fuller for up to 120 minutes.
What they found
Studies in people
Blood sugar after eating
In people, eating 30% RD43 rice noodles significantly lowered blood sugar at 15 to 90 minutes after the meal.
Fullness hormones
Levels of GLP-1 and PYY rose significantly at 30 minutes after people ate the 30% RD43 rice noodles.
Appetite and fullness
People reported a significantly lower desire to eat and higher fullness after eating 30% RD43 rice noodles, lasting until 120 minutes.
Other findings
Starch digestion
Adding 10-40% RD43 rice flour to noodles reduced starch digestibility, the hydrolysis index and rapidly digestible starch, while increasing undigestible starch.
Noodle quality
Noodles with 30% RD43 rice flour took up slightly more water and swelled more, with no change in cooking loss. They were lighter in colour, less red and yellow, and softer, but people liked them about the same as the control.
What the authors conclude
“This suggests that RD43 rice flour could be a potential ingredient in noodles for controlling the glycemic response, short-acting satiety hormones, and appetite sensation.”
Also in their conclusions
- They suggest that RD43 rice flour could be a potential ingredient in noodles for controlling the glycemic response, short-acting satiety hormones, and appetite sensation.
How it was done
The authors wanted to develop wheat noodles with 10-40% RD43 rice flour and test how they affect starch digestion, blood sugar, gut hormones and appetite.
They made wheat noodles with 10-40% RD43 rice flour and tested starch digestion and noodle quality in the lab. They also gave people 30% RD43 rice noodles and measured blood sugar, gut hormones and appetite.
What it can’t tell you
- We summarised it from the abstract only.
- This was a small human study testing one type of noodle at one time. It cannot show what happens with long-term eating of RD43 rice flour.
- The noodle quality tests were done in the lab, so they cannot show how people would react to other rice flour levels or recipes.
Who paid
- Authors work at
- Chulalongkorn University, Thailand
The paper
- Title
- RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans
- Type
- Randomised controlled trial
- Evidence
- Studies in people
- Summarised from
- Abstract only
- Cite
- Suklaew PO, Chusak C, Wang CK, Adisakwattana S (2021). RD43 rice flour: the effect on starch digestibility and quality of noodles, glycemic response, short-acting satiety hormones and appetite control in humans. Food & function. doi:10.1039/d1fo01389kPubMed 34259302DOI
Summary written 26 Sep 2026. Check it against the paper before it changes what you eat. How we summarise papers · Report an error