Csiro.au: July 9, 2012.
Research analysing 235 types of rice from around the world has found its glycemic index (GI) 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. Read more