Glycemic index and glycemic load of foods containing rice bran

Introduction: glycemic index (GI) and glycemic load (GL) are useful tools to evaluate carbohydrate quality and their impact on postprandial glyce-mia. Rice bran, a by-product rich in fiber and bioactive compounds, has been proposed as a functional ingredient for developing healthier foods. Objective: to evaluate the GI and GL of two rice bran-based snacks (totopo and churro) in healthy adults. Methods: a four-stage, non-randomized controlled clinical trial was conducted in 8 healthy adult volunteers (3 men and 5 women). Three stages consisted of the administration of a reference solution (25 g of glucose in 250 ml of water), and in the fourth stage, rice bran-based foods were tested (totopo with 30 % SRB and churro with 32 % SRB). Venous blood samples were collected at 0, 15, 30, 45, 60, 90, and 120 minutes post-ingestion to calculate the incremental area under the curve and determine GI and GL. Results: proximate analysis revealed differences in composition, with higher fat content in churro. Mean values were: GI = 48.11 ± 32.1 and GL = 32.12 for totopos, GI = 55.43 ± 18.7 and GL = 18.70 for churros, both significantly lower than the reference food (GI = 100). Conclusions: rice bran-based foods showed a low GI, suggesting a favorable effect on postprandial glycemic response. However, GL differed between products, emphasizing the importance of food matrix and portion size. © 2026 SENPE y and Arán Ediciones S.L.