Determination of the Glycemic Index of the most popular Iranian rice - Tarom - in two cooking methods: Boiled and Steamed

M Nematy; M Haghani; A Akhavan Rezayat; S Babazadeh; M Safarian; M Abdi; S Akhlaghi; MR Emami; M Hajifaraji; M Ghayour-Mobarhan; A Norouzy

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Determination of the Glycemic Index of the most popular Iranian rice - Tarom - in two cooking methods: Boiled and Steamed

Author(s):

M Nematy ¹,

M Haghani²,

A Akhavan Rezayat ²,

S Babazadeh²,

M Safarian ¹,

M Abdi ³,

S Akhlaghi ⁴,

MR Emami ²,

M Hajifaraji ⁵,

M Ghayour-Mobarhan ¹,

A Norouzy ^6,*

1Department of Nutrition, Biochemistry of Research Center, Faculty of Medicine, Mashhad University of Medical Sciences, Iran

2Department of Biochemistry and Nutrition, Faculty of Medicine, Mashhad University of Medical Sciences, Mashhad, Iran

3MD, Medical School, Mashhad University of Medical Sciences, Mashhad, Iran

4Statistical Department, Mashhad University of Medical Sciences, Mashhad, Iran

5National Nutrition & Food Technology Research Institute of Iran, Tehran, Iran

6Department of Nutrition, School of Medicine, Mashhad University of Medical Sciences, Iran

Journal of Health Reports and Technology:Vol. 1, issue 2; e69885

Published online:Apr 25, 2016

Article type:Research Article

Received:Dec 27, 2015

Accepted:Feb 29, 2016

How to Cite:M Nematy M HaghaniA Akhavan Rezayat S BabazadehM Safarian M Abdi S Akhlaghi MR Emami M Hajifaraji M Ghayour-Mobarhan A Norouzy et al.Determination of the Glycemic Index of the most popular Iranian rice - Tarom - in two cooking methods: Boiled and Steamed.J Health Rep Technol.1(2):e69885.

Abstract

Constant consumption of high-glycemic-index (GI) meals increases the risk of diabetes and cardiovascular diseases. Measurement of this index is possible for each kind of food. Half of the population of the world, including Iranian people, consumes rice as the staple food. This study selected one of the most popular Iranian rice (brand name of Tarom) to measure GI and glycemic load (GL) value with two different cooking methods (boiled and steamed). This interventional study was conducted in 10 healthy male volunteers with similar activity levels. After 10-h fasting, with three days apart (the first day 50 g glucose powder, the second day boiled cooked Tarom rice, and the third day steamed cooked Tarom rice), 100 ml of distilled water was given to them. Blood glucose levels were measured at −5, 0, 30, 60, 90, and 120 min by glucometer. The data was analyzed by the statistical software SPSS using repeated-measures analysis of variance (ANOVA) test and Tukey’s test. The GI of boiled Tarom rice was 76.8 (high GI) and that of steamed Tarom rice was 83.9 (high GI). The GL of boiled Tarom rice was 41.95 (high GL) and that of steamed Tarom rice was 43.97 (high GL). Conclusively, Tarom rice has a high GI load whenever cooked by boiled or steamed method and is recommended to be eaten in limited quantities for patients with cardiovascular diseases, diabetes, and people at risk of kidney and thyroid cancers.

Keywords

Glycemic Index

Tarom Rice

Glycemic load

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