Relative glycemic and insulinemic impact of rice and rice products

Abstract

PurposeRice 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/approachIn 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.FindingsThe 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 implicationsDespite 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/valueThe 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.

Equi-Quantity, Equi-Calorie and Dose of Rice on Relative Glycemic and Insulinemic Response in Diabetic Patients

“…In normal subjects (Figure 1(b)) when equi-quantities of both bread and rice are fed, the blood sugars decline after 30 min and reaches baseline within 120 min. These findings are similar to those observed in the study by Singhania and Senray [5]. The peak response obtained post consumption of bread is higher in both diabetic and normal subjects (p < 0.05).…”

“…Rice has higher amylopectin content resulting faster absorption and utilization with lower requirement of insulin. Bread on the other hand leads to slow and sustained release of sugar causing an increased insulin secretion for its absorption [5]. The Figures 2(a) and (b) clearly indicate that the requirement of insulin for the utilization of rice is much lower than wheat starch granules in both diabetic and normal individuals.…”

“…Therefore it can be concluded that bread, made up of wheat, althou abetic patients, having higher glycemic impact along with high demand for insulin. On the other hand rice is a could be particularly beneficial in management of diabetes and people with insulin resistance [4,5,9,14].…”

Glycemic response to amylopectin rich starch present in common fasting foods of India

“…Water melon is an ideal example of such cases. Therefore, RGP is a better expression of glycemic quality of food than the GI of the food which takes into consideration both, the quality and quantity of carbohydrates, alongwith other factors affecting the same (Singhania and Senray, 2012).…”