“…Many factors, such as cooking method and time, condiments and accompaniments, presence of antioxidant components (phenolic compounds in pigmented varieties), degree of polishing of the grain and industrial treatments, can affect rice GI (Hallfrisch and Behall, 2000;Larsen et al, 2000;Hettiarachchi et al, 2001;Sun et al, 2010;Boers et al, 2015;Dwiningsih and Alkahtani, 2023;Ngo et al, 2023;Srikaeo, 2023;Yao et al, 2023); however, comparing different varieties under the same conditions also reveals the existence of a strong genetic component. A wide study conducted by the International Rice Research Institute (IRRI) and the Commonwealth Scientific and Industrial Research Organisation's (CSIRO) Food Futures Flagship on 235 rice varieties from all over the world, highlighted a great variability in GI, with values between 48 and 92 (average value 64), compared to glucose (100) (Fitzgerald et al, 2011).…”