Impact of Selected Processing of Rice on Postprandial Glycemic and Insulinemic Responses in Individuals with Type 2 Diabetes Mellitus

Abstract

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.