Start Submission Become a Reviewer

Reading: Glycaemic indices of different varieties of rice grown in Sri Lanka

Download

A- A+
Alt. Display

Papers

Glycaemic indices of different varieties of rice grown in Sri Lanka

Authors:

P Hettiarachchi ,

Departments of Physiology, Faculty of Medical Sciences, University of Sri Jayawardenepura, LK
X close

MTM Jiffry,

Department of Physiology, Faculty of Medical Sciences, University of Sri Jayawardenepura, LK
X close

ER Jansz,

Department of Biochemistry, Faculty of Medical Sciences, University of Sri Jayawardenepura, LK
X close

AR Wickramasinghe,

Department of Community Medicine and Family Medicine , Faculty of Medical Sciences, University of Sri Jayawardenepura, LK
X close

DJS Fernando

Department of Medicine, Faculty of Medical Sciences, University of Sri Jayawardenepura, LK
X close

Abstract

Objective Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka.

Design Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread containing 50 g carbohydrate each.

Setting Fibre mill in Gampaha district.

Subjects Twenty-two fibre mill workers aged between 25 and 50 years.

Measurements The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables.

Results Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied between 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference between mean glycaemic index of varieties of white raw and some varieties of red raw rice (p=0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p=0.04) and some of the red raw rice (p=0.005).

Conclusions The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.

DOI: http://dx.doi.org/10.4038/cmj.v46i1.6516

Ceylon Medical Journal 2001; 46(1): 11-14
DOI: https://doi.org/10.4038/cmj.v46i1.6516
How to Cite: Hettiarachchi, P., Jiffry, M., Jansz, E., Wickramasinghe, A. and Fernando, D., 2014. Glycaemic indices of different varieties of rice grown in Sri Lanka. Ceylon Medical Journal, 46(1), pp.11–14. DOI: http://doi.org/10.4038/cmj.v46i1.6516
Published on 31 Jan 2014.
Peer Reviewed

Downloads

  • PDF (EN)

    comments powered by Disqus