Glycaemic indices of different varieties of rice grown in Sri Lanka

Abstract

Objective Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka. Design Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread con taining 50 g carbohydrate each. Setting Fibre mill in Gampaha district. Subjects Twenty-two fibre mill workers aged between 25 and 50 years. Measurements The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables. Results Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied be tween 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference be tween mean glycaemic index of varieties of white raw and some varieties of red raw rice (p=0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p=0.04) and some of the red raw rice (p=0.005). Conclusions The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.

Rice variety and processing: contribution to glycaemic response

“…Parboiled Nadu elicited a low GI and the data agrees with literature where parboiled rice has elicited lower GI compared to the unparboiled (raw) counterparts [5,6]. The GI of the raw (unparboiled) Bg 352 Nadu is reported to be 67±3 [9].…”

“…Glycaemic index (GI) is a method of classifying the blood glucose raising potential of carbohydrate rich foods [5]. Patients with metabolic disorders such as diabetes or hyperlipidaemia are recommended low-GI diets which give rise to a low and slow glycaemic response thus avoiding sudden fluctuations in the glycaemic response [2,3].…”

“…Patients with metabolic disorders such as diabetes or hyperlipidaemia are recommended low-GI diets which give rise to a low and slow glycaemic response thus avoiding sudden fluctuations in the glycaemic response [2,3]. Despite being the staple food and the major contributor to carbohydrate intake, little data is available on the GI of local rice varieties [4][5][6][7]. Recently GI data on two imported basmati varieties available in the Sri Lankan market was reported [8].…”

Nutritional content of selected species of tropical eggplant fruit (Solanum spp) diet Attenuates hepatic inflammation in high‐fat fed male Wistar rats induced with streptozotocin

“…These findings are proportional to their carbohydrate and fiber content from the analysis. Hettiarachchi, Jiffry, Wickramasinghe, and Fernando () and Jeya et al. () categorized foods within the content of low glycemic index (<55), medium glycemic index (56‐69), and high glycemic index (>70).…”

Glycemic and Lipid Metabolic Markers in Type 2 Diabetes Mellitus Patients after Consuming Red Pigmented Parboiled Rice as a Staple—A Clinical Trial

“…Parboiling of the red pigmented rice has increased in the soluble fibre content, lowered the digestibility and the glycemic index. This might be a added factor which increase its efficacy (Hettiarachchi, 2000;Hettiarachchi et al, 2001;Larsen et al, 2000;Perera & Jansz, 2000).…”