Fact check: Does adding coconut oil to rice and then cooling for 12 hours really make it lower glycamic indes and lower calorie?

1. Summary of the results

The claim that adding coconut oil to rice and then cooling it for 12 hours can lower the glycemic index and calorie content is partially supported by various studies ^{[1] [2] [3] [4] [5] [6]}. Specifically, a study found that cooking rice with additional coconut oil and refrigerating it for 12 hours resulted in the lowest calorie and estimated glycemic index values for both white and brown rice ^[2]. Another study supported the claim, stating that adding coconut oil to rice before cooking and then cooling it for 12 hours can increase the resistant starch content, potentially lowering the calorie content by 50 percent ^[3]. However, the results may vary depending on the type of rice used, as noted in the study ^[3]. Some sources report a reduction in calories, ranging from 10 to 12 percent ^[4] to 60 percent ^[6], although the long-term health effects are not yet clear ^[5]. Key findings from the analyses suggest that adding coconut oil to rice and cooling it can increase the resistant starch content, which may lower the glycemic index and calorie content ^{[1] [3] [5]}.

2. Missing context/alternative viewpoints

Some analyses do not directly address the claim of adding coconut oil to rice and cooling for 12 hours ^{[7] [8]}. Alternative viewpoints suggest that the effect of lipids on the glycaemic response of rice may vary depending on the type of lipid used ^[7], and that cooling cooked white rice can increase resistant starch content and lower glycemic response, regardless of the addition of coconut oil ^[8]. Additional context is needed to fully understand the effects of this method on different types of rice and the potential variations in results ^[3]. Furthermore, the long-term health effects of consuming rice cooked with coconut oil and cooled for 12 hours are not yet clear, and more research is needed to fully understand the benefits and potential drawbacks of this method ^[5].

3. Potential misinformation/bias in the original statement

The original statement may be misleading in implying that adding coconut oil to rice and cooling it for 12 hours will always result in a significant reduction in glycemic index and calorie content ^[4]. Some sources note that the findings have not been subject to peer review, and the actual benefits on blood sugar control or weight gain in humans have not been tested ^[4]. Potential bias may exist in the presentation of the results, as some sources report more significant reductions in calorie content than others ^[6]. Beneficiaries of this claim may include individuals with diabetes or those trying to manage their weight, as well as companies that produce coconut oil or low-calorie rice products ^{[1] [6]}. However, it is essential to approach this claim with a critical perspective, considering the variability in results and the need for further research to fully understand the effects of this method on human health ^{[3] [5]}.