Low-Protein Rice (LPR) Product: Processing Method and Product Safety
Journal Title: Advances in Food Technology and Nutritional Sciences - Open Journal - Year 2017, Vol 3, Issue 1
Abstract
Background: Dietary therapy through a low-protein diet (LPD) has long been used for preserving the renal function of patients with chronic kidney disease (CKD). Reducing the amount of protein ingested from rice would make it possible to allocate the difference to side dishes, thereby improving the quality of meals and facilitating adherence to LPD. Methods: Forica Foods Co., Ltd., Uonuma City, Niigata, Japan developed exclusive technology in 1994 for obtaining low-protein rice (LPR), using proteolytic enzymes to digest and remove the protein in white rice. In 2004, we developed processing technology to enhance the palatability of said LPR. By combining these technologies, we established a manufacturing method for producing delicious, high quality processed rice products which can serve as a daily staple. Results: For more than two decades since being launched in 1995, nearly 100 million Protein Low Content (PLC) rice products have been sold, and to date, there have been zero complaints of health problems attributable to them. This demonstrates their high safety even when eaten repeatedly over a long period. Discussion: The PLC Rice series of products, which compare favorably with, and can be substituted for, regular rice, are delicious (high quality) enough to be eaten everyday. They enhance the quality of mealtimes for CKD patients by increasing their range of food choices. Conclusion: PLC Rice product offers high added value, as they not only facilitate adhesion to LPD but also add satisfaction and contentment to daily meals, helping to enhance the quality of life (QoL) of patients with CKD.
Authors and Affiliations
Norihiro Takei
Keywords
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- EP ID EP545803
- DOI 10.17140/AFTNSOJ-3-142
- Views 154
- Downloads 0
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