Glycemic Index of Various Brands of Rice in Healthy Individuals

Aince 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 content each week. blood samples were collected before and at 15, 30, 60 nd 120 minutes after taking of glucose and rice consumption. the glycemic 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 incremental area under the 3-hour glycemic responsecurve to 50 g glucose. results: the gis of sorna pearl, kazemi andbasmati were 52.2±5.1, 67.6±13 and 61.2±6.1 respectively,with that of sorna pearl being lower than the others (p<0.05). maximum changes in blood sugar for sorna pearl, kazemi and basmatiwere 21.8±12, 27.4±6 and 31.7±5.9 mg/dl, respectively. conclusion: glycemic index and glycemic load for sorna pearl rice were lower than for the other two rice types, difference statistically significant.the effect of sorna pearl rice consumption in diabetesmellitus patients however needs more study.