Postprandial glycemic responses to wild rice blend cakes: comparison with brown rice cakes and white bread in a randomized crossover trial

Diabetes affects approximately 11% of Canadians and is linked to poor diet and an increasingly sedentary lifestyle. With growing demand for convenient, ready-to-eat foods and improved glycemic properties, this study evaluates postprandial blood glucose (BG) responses to alternative grain-based products, such as wild rice. Wild rice (WR), a traditional Indigenous food, contains more antioxidants, fibre, and protein, and less fat and calories than white or brown rice, suggesting potential benefits for appetite and BG control. This randomized crossover study examined postprandial BG, appetite, and palatability in 18 healthy adults after consumption of white bread (32 g, 66 g), brown rice (BR) cakes, and WR blend cakes (25% WR, 75% BR). BG responses varied by time and treatment ( p < 0.05), but not between rice cakes. The 32 g white bread resulted in lower BG iAUC and appetite ratings, while the 66 g serving lowered BG only at 30 min.