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The Influence of Rice Types and Boiling Time on Glycemic Index: An In Vivo Evaluation Using the ISO 2010 Method.

Anna Vîrlan1, Lidia Coșciug1, Dinu Țurcanu1

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Summary
This summary is machine-generated.

Cooking rice longer significantly raises its glycemic index (GI), impacting blood glucose control for individuals with diabetes. Choosing whole-grain rice and shorter boiling times can help manage glycemic response.

Keywords:
boiling timedietary glycemic controlglycemic index (GI)personalized dietary guidancepostprandial glycemic responserice types

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Area of Science:

  • Nutrition Science
  • Food Science
  • Endocrinology

Background:

  • Effective blood glucose management is crucial for individuals with type 1 diabetes.
  • Rice, a global staple carbohydrate, significantly impacts glycemic index (GI) based on type and preparation.
  • Dietary adjustments involving rice require understanding its glycemic behavior.

Purpose of the Study:

  • To investigate the impact of different rice types and boiling durations on the glycemic index (GI).
  • To assess the implications of rice preparation methods on postprandial glycemic response for dietary glycemic control.
  • To provide insights for personalized dietary guidance in managing glycemic outcomes.

Main Methods:

  • An in vivo study involving ten healthy adults adhering to ISO 2010 standards.
  • Measurement of postprandial blood glucose levels after consuming four types of rice (white round-grain, parboiled medium-grain, white long-grain, whole-grain long-grain) with 50g available carbohydrates.
  • Calculation of GI based on the incremental area under the glycemic response curve over 2 hours, using glucose solution as a reference.

Main Results:

  • Extended boiling significantly increased the GI across all tested rice types.
  • White round-grain rice showed the highest relative GI increase (+15.8%) with extended boiling.
  • Whole-grain long-grain rice, despite a higher percentage increase (+25.4%), maintained the lowest overall GI due to high amylose and fiber content.
  • Rice varieties high in amylopectin exhibited faster glycemic responses and higher GI compared to high-amylose types.

Conclusions:

  • Rice type and boiling duration are critical factors influencing postprandial glycemic response.
  • Shorter boiling times may be beneficial for individuals needing strict glycemic control, including those with diabetes.
  • Personalized dietary strategies considering rice preparation are essential for effective glycemic management.