Oyekale, Foluke2025-08-252025-08-252025-08-222025-08-22http://hdl.handle.net/1993/39257Background: Diabetes is a leading cause of mortality worldwide, with a prevalence of ~11% in Canada, linked to poor diets and an increasingly sedentary lifestyle. Therefore, designing novel ready-to-eat foods that could manage blood glucose (BG) concentrations is of interest. Wild rice (WR), a traditional staple food for many Indigenous people in North America, contains higher levels of antioxidants, fibre, and protein, and lower fat and calorie content compared to white or brown rice, which may contribute to its satiety and potential for regulating BG. However, no study has investigated the effects of WR cakes on post-prandial BG and satiety responses in humans. Design: In a crossover trial, 18 healthy adults (9 males, 9 females) consumed test products. BG was measured at 0-120 min post-consumption. A dosing error in the white bread control led to a non-randomized fourth period with corrected carbohydrate matching (30 g). Test products included: 32 g white bread (15 g carb), 40 g BR cakes (100% BR), 40 g WR blend (25% WR, 75% BR), and 66 g white bread (30 g carb). All were consumed with 250 ml of water. Appetite and palatability were rated via visual analog scales. Results: Effects of time, treatment, and time-by-treatment interactions on blood glucose over 120 minutes (p ≤ 0.05) were observed for both the analyses with the white bread at 32 g and 66g. No differences in BG response were observed between the rice cakes (p >0.05). White bread consumption (32 g) resulted in lower BG at 30, 45, 60, and 90 minutes, as well as a lower blood glucose iAUC and appetite compared to the rice cakes (p < 0.05). White bread consumption (66g) resulted in lower BG at 30 minutes only, and there were no differences in glucose iAUC, appetite or palatability between the treatments (p > 0.05). The blood glucose iAUC after bread was very linear in terms of carbohydrate content with the 32 g serving having approximately half the iAUC of the 66 g serving. Conclusion: Inclusion of 25% wild rice into a brown rice cake did not meaningfully impact blood glucose response.engwild rice cakeswild ricebrown ricerice cakesblood glucoseappetitepalatabilitydiabetes