INTRODUCTIONCarbohydrate (CHO) is the most important energy producing nutrient in the daily diet, but its digestion, absorption and metabolism in the body depends on its source, types of carbohydrate, co-nutrient present in the food and processing technique.For long, selection of CHO rich food was done based on its Glycaemic Index (GI) value [1]. GI compares foods on equi-carbohydrate basis. It compares the postprandial glycaemic impact of equiquantity of carbohydrate from different test foods and standard food. Because the quantity of carbohydrate is different in different food, the total amount of food consumed to get equal quantity of CHO varies a lot. Therefore, comparison of two foods becomes difficult.Typical Indian meal is rich in CHO where staple cereals contribute almost 60% of our daily energy. But the CHO metabolism is com pletely deranged in patients with diabetes mellitus. Dietary management in diabetic patients focuses to maintain blood sugar levels close to normal. This is achieved by mainly controlling the amount and type of CHO intake.Therefore, it is important to classify food as a whole to understand their postprandial glycaemic impact. Glycaemic Index food (GI food ) , [2] is a newer concept in this regard and compares postprandial impact of whole foods, including the CHO content, with the standard food on equi-quantity basis. GI compares the quality of CHO present in the selected food, whereas GI Food compares the impact of whole food, not only the CHO content of the food. This enables to determine the suitability of whole food with lower postprandial impact. GI food values of common Indian starchy food have been analysed extensively in our laboratory and published in several peer reviewed journals [3][4][5].IAUC in response to 50 g available CHO from test food GI = × 100 IAUC in response to 50 g available CHO from standard food IAUC in response to relevant portion from test food GI FOOD = × Amount of food (50/100 g) IAUC in response to equal weight of standard food Based on GI value, the most common staple of India, rice, associated with a high GI value, is generally seen to be restricted for people with diabetes and other metabolic disorders. On the other hand, Indian flat bread i.e., chapatti, made from flour of other important staple cereal, whole wheat, is favorably consumed for its low GI value.However, several aspects of food such as the food structure, nutrient content, type of starch, type of cooking method, processing of food etc., also exert an impact over the glycaemic response of a food product and has not been accounted for, while determining the GI [3][4][5][6][7], as we do not consume CHO in isolation. Gl based on equal quantity of single nutrient as carbohydrate, may not suitable for comparing two products.Recently, number of starchy foods have been assessed for their postprandial glycaemic impact and their demand of insulin to digest the same. The present report is comparing two common staple as to which cereal has lower postprandial glycaemic impact for subjects with com...

Background and Aim: Diabetes mellitus is a chronic metabolic disorder with high blood sugar level. The postprandial glycemic impact of foods depends on the insulin status, which is deranged completely in a type 2 diabetic person. Dietary management of this group largely focuses on the low glycemic index (GI) food, based on equi-carbohydrate comparison, to keep the blood sugar level close to normal. But we consume whole food, along with other co-nutrients, moisture, fibre etc. The present study is aiming to assess the impact of main staple food rice with regards to Equi-Quantity, Equi-Calorie and Dose on relative glycemic and insulinemic response in diabetic patients as compared to normal group. Method: Blood samples of diabetic patients with stable blood sugar under medicinal treatment and paired normal patients (n = 6 + 6) were collected after an overnight fast and up to 2 hours post consumption of test and standard food on different occasions. Glucose and insulin levels were measured using glucometer (Abbott pharmaceuticals) and ECLIA method. Result: Equi-quantity of rice exerts a much lower glycemic and insulinemic response in comparison with bread in both normal and diabetic individuals and the response to rice does not show a proportional increase even when the quantities are doubled. Rice has higher moisture content which acts as energy diluent, decreasing the total starch in equivalent quantities. Equi-calorie (132 kcal) quantity comparison of rice (100 g) and bread (50 g) showed a much lower glycemic and insulinemic impact on rice in diabetic individuals, even though quantity is double and satiety level reaches earlier than low moisture food bread in equi-calorie quantity. The normal individuals, with normal insulin response can control the glycemic response to lower levels than those of diabetic subject. Conclusion: Rice having lower glycemic and insulinemic impact is a better suited food for diabetic individuals who already have a compromised insulin status.

The study aimed to understand the impact of processing for selected food on the postprandial glycemic and insulinemic response in individuals with type 2 diabetes. Blood samples of diabetic individuals and paired normal subjects were collected after an overnight fast and up to 2 hours post consumption of test and standard food on different occasions. Glucose and insulin levels were measured using glucometer and ECLIA method. Rice puff exerted a significant high peak and overall glycemic response in diabetic individuals than both boiled rice (p<0.005, p<0.05) and white bread (p<0.05). Insulinemic response for RP was higher than BR but statistically insignificant. Normal group showed similar glycemic response. Both peak and IAUC insulin response was significantly higher for RP as compared to BR (p=0.05). Selected processing of rice increases its glycemic and insulinemic impact which could be detrimental in case of people with diabetes with compromised insulin status.