AI Article Synopsis
- Three rice varieties commonly eaten in India (Sona Masuri, Ponni, and Surti Kolam) were tested for their glycaemic index (GI) using healthy volunteers.
- Participants consumed a standard amount of glucose or one of the rice types after fasting, and their blood glucose levels were measured over 2 hours to determine the GI values.
- The GI values for all three rice varieties were high and similar, with no significant differences, highlighting the need for further research on other rice types and the development of lower GI rice options.
Article Abstract
Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated. The GI was calculated as the IAUC of the test food/IAUC of the reference food (glucose) × 100. The differences between the GI values for Sona Masuri (72.0 ± 4.5), Ponni (70.2 ± 3.6) and Surti Kolam (77.0 ± 4.0) rice varieties were non-significant (p = 0.606) and are all classified as high GI varieties of rice. There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value.
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| http://dx.doi.org/10.3109/09637486.2011.615300 | DOI Listing |
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