Also Included In: Diabetes
Article Date: 10 Jul 2012 - 3:00 PDT
Glycemic Index Varies From One Type Of Rice To Another With Most Varieties Scoring A Low To Medium GI
This finding is good news because it not only means rice can be part of a healthy diet for the average consumer, it also means people with diabetes, or at risk of diabetes, can select the right rice to help maintain a healthy, low GI diet.
The study found that the GI of rice ranges from a low of 48 to a high of 92, with an average of 64, and that the GI of rice depends on the type of rice consumed.
The research team from the International Rice Research Institute (IRRI) and CSIRO's Food Futures Flagship also identified the key gene that determines the GI of rice, an important achievement that offers rice breeders the opportunity to develop varieties with different GI levels to meet consumer needs. Future development of low GI rice would also enable food manufactures to develop new, low GI food products based on rice.
Dr Melissa Fitzgerald, who led the IRRI team, said GI is a measure of the relative ability of carbohydrates in foods to raise blood sugar levels after eating.
"Understanding that different types of rice have different GI values allows rice consumers to make informed choices about the sort of rice they want to eat," she said.
"Rice varieties like India's most widely grown rice variety, Swarna, have a low GI and varieties like Doongara and Basmati from Australia have a medium GI."
Dr Tony Bird, CSIRO Food Futures Flagship researcher, said that low GI diets offer a range of health benefits.
"Low GI diets can reduce the likelihood of developing Type 2 diabetes, and are also useful for helping diabetics better manage their condition," he said.
"This is good news for diabetics and people at risk of diabetes who are trying to control their condition through diet, as it means they can select the right rice to help maintain a healthy, low GI diet."
Low GI foods are those measured 55 and less, medium GI are those measured between 56 and 69, while high GI measures 70 and above.
When food is measured to have a 'high GI', it means it is easily digested and absorbed by the body, which often results in fluctuations in blood sugar levels that can increase chances of getting diabetes, and make management of Type 2 diabetes difficult.
Conversely, foods with low GI are those that have slow digestion and absorption rates in the body, causing a gradual and sustained release of sugar into the blood, which has been proven beneficial to health, including reducing the chances of developing diabetes.
Article adapted by Medical News Today from original press release. Click 'references' tab above for source.Visit our nutrition / diet section for the latest news on this subject. Research paper: Fitzgerald, M. A., Rahman, S., Resurreccion, A. P., Conception, J., Daygon, V. D., Dipti, S. S., Kabir, K. A., Klingner, B., Morell, M. K. Bird, A. R. 2011. Identification of a major genetic determinant of glycaemic index in rice. Rice 4(2): 66-74.
CSIRO Australia Please use one of the following formats to cite this article in your essay, paper or report:
MLA
16 Jul. 2012.
Please note: If no author information is provided, the source is cited instead.
'Glycemic Index Varies From One Type Of Rice To Another With Most Varieties Scoring A Low To Medium GI'
Please note that we publish your name, but we do not publish your email address. It is only used to let you know when your message is published. We do not use it for any other purpose. Please see our privacy policy for more information.
If you write about specific medications or operations, please do not name health care professionals by name.
All opinions are moderated before being included (to stop spam)
Contact Our News Editors
For any corrections of factual information, or to contact the editors please use our feedback form.
Please send any medical news or health news press releases to:
Note: Any medical information published on this website is not intended as a substitute for informed medical advice and you should not take any action before consulting with a health care professional. For more information, please read our terms and conditions.
No comments:
Post a Comment