Egg white rice-shaped analogue enhances satiety hormones and glycemic control in healthy men: a randomized unblinded crossover trial

Abstract Obesity is a major global concern driven by excessive energy intake and poor diet quality. In many Asian populations, white rice is a primary energy source with low protein and fiber and a high glycemic index. Frequent consumption causes rapid rises in blood glucose, poor satiety, and overeating, emphasizing the need for healthier rice alternatives that support appetite and metabolic control. This study investigated the postprandial effects of a novel egg white rice (EWR), a rice-shaped analogue formulated with egg white protein, alginate, carrageenan, and inulin. The formulation was designed to reduce energy density, enhance satiety, and improve glycemic and antioxidant responses. In a randomized, controlled, three-way crossover trial, 21 healthy men consumed 150 g of EWR, alginate rice (AR), or white rice (WR) with 150 mL of soup. Postprandial blood samples and appetite ratings were collected over 180 min, followed by an ad libitum test meal. EWR significantly increased glucagon-like peptide-1 (GLP-1) secretion compared with AR and WR (p < 0.05 ) and maintained higher peptide YY (PYY) levels ( p < 0.05) than WR but not AR. It also produced greater fullness and lower hunger scores ( p < 0.05), attenuated postprandial glucose excursions ( p < 0.05), and improved antioxidant status, evidenced by a marked elevation in plasma thiol levels ( p < 0.05) and an approximately 17-fold higher ferric reducing antioxidant power (FRAP) values than WR at 120 min ( p < 0.05). Total energy intake at the subsequent meal was reduced by 15%, mainly due to approximately 17% lower carbohydrate consumption. These findings support EWR as a promising functional staple food for appetite regulation and obesity prevention. Graphical Abstract