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Relative glycemic and insulinemic impact of rice and rice products

Pooja R. Singhania (Department of Food Science and Nutrition, S.N.D.T. Women's University, Mumbai, India)
Kasturi Sen Ray (Tata Institute of Social Sciences, Mumbai, India)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 13 July 2012

561

Abstract

Purpose

Rice is considered a high glycemic index food. However, the overall glycemic response to whole foods differs based on the presence of co‐components, cooking or processing technique, starch composition, and amount of food consumed. The purpose of this paper is to observe the relative glycemic impact (RGI) of foods based on postprandial glycemic response to equal quantities of test foods and standard‐bread expressed as glycemic bread equivalent (GBE), using rice and its products.

Design/methodology/approach

In total, five clinically healthy adult volunteers were fed 50 g test foods and bread on different days after an overnight fast. Blood sugar and insulin levels at fasting state and at 30, 60, 90 and 120 min after consuming food were recorded and corresponding area under the curve was calculated.

Findings

The GBE was highest for puffed rice at 107 g, whereas same amount of rice kheer and plain boiled rice induced glycemic response equivalent to 19.5 g and 11 g of bread, respectively. RGI of puffed rice was found to be significantly higher than that of rice kheer and boiled rice (p<0.01). Similarly, the total insulinemic effect of puffed rice (71 g) was found to be significantly higher than that of rice (6 g, p<0.01) and rice kheer (19 g, p<0.05).

Practical implications

Despite being prepared from common raw ingredient, all the three test foods produced varied glycemic and insulin responses. This can be attributed to the different processing conditions, change in nutrient composition and total quantity consumed.

Originality/value

The GBE values may constitute a simple and easy‐to‐use tool for consumers to select food in terms of their predicted glycemic and insulin responses, especially in the diabetic or insulin‐resistant group.

Keywords

Citation

Singhania, P.R. and Sen Ray, K. (2012), "Relative glycemic and insulinemic impact of rice and rice products", Nutrition & Food Science, Vol. 42 No. 4, pp. 231-240. https://doi.org/10.1108/00346651211248584

Publisher

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Emerald Group Publishing Limited

Copyright © 2012, Emerald Group Publishing Limited

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