6, 7 In contrast, low GI diets have several health benefits such as decreasing plasma glucose levels, plasma insulin demand, and levels of inflammatory markers.
5 Diets high in GI have been shown to increase the risk for chronic diseases like cardiovascular disease and type 2 diabetes because of their impact on blood glucose and insulin levels. The Glycemic Index (GI) of a food (reflecting the relative rate of digestibility of the available carbohydrates of the food compared with a reference food ) 4 is an important measure of the quality of carbohydrate. 2 Among dietary factors, the role of dietary carbohydrates, particularly the quantity and quality of the staple cereal, has received widespread attention with respect to risk of noncommunicable diseases. 1 The explosive increase in noncommunicable diseases in developing countries has been attributed to changes in diet and physical activity levels wrought by economic development, industrialization, and urbanization. N oncommunicable diseases such as type 2 diabetes and cardiovascular disease currently represent the leading cause of morbidity and mortality throughout the world, including developing countries, where communicable diseases had hitherto held sway. Overall, HFWR had 23% lower GI compared with WR ( P = 0.002).Ĭonclusions: The new HFWR variety can be considered as a potentially healthier alternative to commercial WR in rice-eating populations, on account of its lower GI and high fiber content. HFWR was found to be of medium GI (61.3 ± 2.8), whereas WR was of high GI (79.2 ± 4.8).
Results: The dietary fiber content of HFWR was fivefold higher (8.0 ± 0.1 vs. Proximate principles along with dietary fiber, resistant starch, and amylose content were analyzed using standardized methods. The incremental area under the curve was calculated geometrically by applying the trapezoid rule for both reference food (glucose) and the test foods (HFWR and WR). The GI of HFWR was determined using a validated protocol in 30 healthy participants in the year 2013 and repeated in a subsample of 15 participants in the year 2014 the results were compared with the value for WR. Materials and Methods: HFWR was developed using biochemical screening approaches and classical plant breeding techniques. The aim of this study was to compare the Glycemic Index (GI) of a newly developed high-fiber white rice (HFWR) with that of commercial white rice (WR). Background: White rice, a common Indian staple, has a high glycemic response and is associated with high risk of type 2 diabetes.
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