Glycemic Index of Various Brands of Rice in Healthy Individuals

M Zarrati; M Pirali; P Mirmiran; N Noori; K Nakhoda; H Najafi; H Hoseini

International Journal of Endocrinology and Metabolism

Research Institute for Endocrine Sciences

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Glycemic Index of Various Brands of Rice in Healthy Individuals

Author(s):

M Zarrati¹,

M Pirali²,

P Mirmiran

^3,*,

N Noori²,

K Nakhoda²,

H Najafi²,

H Hoseini²

1Nutrition Department, Ministry of Health and Medical Education

2Department of Monitoring Food and Drugs, Tehran, & National Nutrition and Food Technology Research Institute,and Obesity Research Center, Research Institute for Endocrine Sciences, National Nutrition and Food Technology Research Institute, Faculty of Nutr, IR.Iran

3Obesity Research Center, Research Institute for Endocrine Sciences, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University (MC), mirmiran@endocrine.ac.ir, IR.Iran

International Journal of Endocrinology and Metabolism:Vol. 6, issue 4; 200-204

Article type:Research Article

Received:Jul 20, 2008

Accepted:Nov 01, 2008

How to Cite:M ZarratiM PiraliP MirmiranN NooriK NakhodaH NajafiH Hoseiniet al.Glycemic Index of Various Brands of Rice in Healthy Individuals.Int J Endocrinol Metab.6(4):200-204.

Abstract

Since the varying different contents of amylose in rice grains have different effects on blood sugar, we examined the effect of consumption of three varieties of rice on glucose response in healthy subjects, to compare the glycemic effects of 50 g carbohydrate in the Basmati, Kazemi and Sorna pearl varieties of rice in normal subjects. Material and Methods: Thirty healthy subjects (13 males and 17 females), were evaluated 4 times at 1 week intervals. On the first day, all subjects consumed 50 g glucose, and were then divided into 3 groups. Each group consumed one of the 3 types of rice with 50 g carbohydrate con-tent each week. Blood samples were collected before and at 15, 30, 60 nd 120 minutes after tak-ing of glucose and rice consumption. The Gly-cemic index (GI) was calculated for each rice as the ratio of the incremental area under the 3-hour glycemic response curve to rice to the in-cremental area under the 3-hour glycemic re-sponse curve to 50 g glucose. Results: The GIs of Sorna pearl, Kazemi and Basmati were 52.2±5.1, 67.6±13 and 61.2±6.1 re-spectively, with that of Sorna pearl being lower than the others (p<0.05). Maximum changes in blood sugar for Sorna pearl, Kazemi and Basmati were 21.8±12, 27.4±6 and 31.7±5.9 mg/dL, respec-tively. Conclusion: Glycemic index and glycemic load for Sorna pearl rice were lower than for the other two rice types, difference statistically sig-nificant. The effect of Sorna pearl rice consumption in diabetes mellitus patients however needs more study.

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