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This study examined the effect of the same volume of pressure-cooked or non-pressure-cooked rice on the glycemic response and satiety of 28 healthy Korean adults aged 20-57 years in a randomized cross-over design. On separate mornings, all participants were served with rice that was cooked either with pressure or without pressure and side dishes in a random order. The pressure-cooked rice contained approximately 14% more energy than the non-pressure-cooked rice. The capillary blood glucose response and satiety score were measured every 15 or 30 minutes for 2 hours (3 hours for satiety) before and after consuming the meal. The glucose response was not significantly different between the meals. The feelings of hunger and fullness and prospective food consumption after eating the meals were not significantly different after adjusting for age, BMI, meal order and fasting value on the given trial day. This study suggests that consuming of equal volume of pressure or non-pressure-cooked rice may make a small difference in energy intake without affecting satiety. [ABSTRACT FROM AUTHOR]

This study aimed at evaluation of the nutritional value of processed beverages commonly sold in Korea, focusing on calcium, potassium, magnesium and boron. The beverages collected (91 products sold in Korean retail stores) were classified into 12 types (fruit juices, fruit beverages, carbonated beverages, sports drinks, caffeinated beverages, alcoholic beverages, teas, natural mineral water, milks, fermented milks, soymilks and other mixed beverages) and concentration of calcium, potassium, magnesium and boron was analysed in them using inductively coupled plasma optical emission spectroscopy. Calcium concentration was highest at 993.8 mg·l-1 in fermented milks, followed by milks (599.9 mg·l-1). Potassium was highest at 1 693.7 mg·l-1 in fermented milks, followed by soymilks (1 613.7 mg·l-1). Magnesium was highest in soymilks (138.3 mg·l-1), followed by fermented milks (91.2 mg·l-1). Boron was highest at 1.7 mg·l-1 in soymilks, followed by fruit juices (1.3 mg·l-1). When the mineral concentration of the beverages was evaluated per one dollar and energy, similar results were obtained. Among the various beverage groups, dairy milks, soymilks and fruit juices had greater value in mineral nutrition in terms of concentration, cost effectiveness and nutritional density. [ABSTRACT FROM AUTHOR]