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Glycaemic index of three Indian rice varieties.
Int J Food Sci Nutr. 2012 Mar; 63(2):178-83.IJ

Abstract

Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated. The GI was calculated as the IAUC of the test food/IAUC of the reference food (glucose) × 100. The differences between the GI values for Sona Masuri (72.0 ± 4.5), Ponni (70.2 ± 3.6) and Surti Kolam (77.0 ± 4.0) rice varieties were non-significant (p = 0.606) and are all classified as high GI varieties of rice. There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value.

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Publisher Full Text (DOI)

Authors+Show Affiliations

Shobana S
Madras Diabetes Research Foundation & Dr Mohan's Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable Diseases, International Diabetes Federation (IDF) Centre of Education, Gopalapuram, Chennai, India.
Kokila A
No affiliation info available
Lakshmipriya N
No affiliation info available
Subhashini S
No affiliation info available
Ramya Bai M
No affiliation info available
Mohan V
No affiliation info available
Malleshi NG
No affiliation info available
Anjana RM
No affiliation info available
Henry CJ
No affiliation info available
Sudha V
No affiliation info available

MeSH

AdultArea Under CurveBlood GlucoseCapillariesCarbohydrate MetabolismDietDietary CarbohydratesEdible GrainFastingFemaleGlucoseGlycemic IndexHumansIndiaMaleOryzaPostprandial PeriodReference ValuesYoung Adult

Pub Type(s)

Clinical Trial
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

21916534

Citation

Shobana, S, et al. "Glycaemic Index of Three Indian Rice Varieties." International Journal of Food Sciences and Nutrition, vol. 63, no. 2, 2012, pp. 178-83.
Shobana S, Kokila A, Lakshmipriya N, et al. Glycaemic index of three Indian rice varieties. Int J Food Sci Nutr. 2012;63(2):178-83.
Shobana, S., Kokila, A., Lakshmipriya, N., Subhashini, S., Ramya Bai, M., Mohan, V., Malleshi, N. G., Anjana, R. M., Henry, C. J., & Sudha, V. (2012). Glycaemic index of three Indian rice varieties. International Journal of Food Sciences and Nutrition, 63(2), 178-83. https://doi.org/10.3109/09637486.2011.615300
Shobana S, et al. Glycaemic Index of Three Indian Rice Varieties. Int J Food Sci Nutr. 2012;63(2):178-83. PubMed PMID: 21916534.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Glycaemic index of three Indian rice varieties. AU - Shobana,S, AU - Kokila,A, AU - Lakshmipriya,N, AU - Subhashini,S, AU - Ramya Bai,M, AU - Mohan,V, AU - Malleshi,N G, AU - Anjana,R M, AU - Henry,C J K, AU - Sudha,V, Y1 - 2011/09/14/ PY - 2011/9/16/entrez PY - 2011/9/16/pubmed PY - 2012/6/22/medline SP - 178 EP - 83 JF - International journal of food sciences and nutrition JO - Int J Food Sci Nutr VL - 63 IS - 2 N2 - Three commonly consumed Indian rice varieties (Sona Masuri, Ponni and Surti Kolam) were tested for their glycaemic index (GI). Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose (reference food) or different varieties of cooked rice (test foods) on separate occasions. The fasting as well as postprandial capillary blood glucose response was determined over 2 h, and the incremental area under the curve (IAUC) was calculated. The GI was calculated as the IAUC of the test food/IAUC of the reference food (glucose) × 100. The differences between the GI values for Sona Masuri (72.0 ± 4.5), Ponni (70.2 ± 3.6) and Surti Kolam (77.0 ± 4.0) rice varieties were non-significant (p = 0.606) and are all classified as high GI varieties of rice. There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value. SN - 1465-3478 UR - https://www.unboundmedicine.com/medline/citation/21916534/Glycaemic_index_of_three_Indian_rice_varieties_ DB - PRIME DP - Unbound Medicine ER -