| Rice: a high or low glycemic index food? | |
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MedLine Citation:
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PMID: 1442654 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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We determined the glycemic (GI) and insulin-index (II) values for 12 rice products, using eight healthy subjects. The products were brown and white versions of three commercial varieties of rice [two varieties with normal amylose content (20%) and the other with 28% amylose], a waxy rice (0-2% amylose), a converted rice, a quick-cooking brown rice, puffed rice cakes, rice pasta, and rice bran. The GI of the rices ranged from 64 +/- 9 to 93 +/- 11, where glucose = 100. The high amylose rice gave a lower GI and II (P < 0.01) than did the normal-amylose and waxy-rice varieties. The converted rice and most other rice products gave a high GI. Insulin indices correlated positively with GI (r = 0.75, P < 0.05), although they were lower than expected. These results indicate that many varieties of rice, whether white, brown, or parboiled, should be classified as high GI foods. Only high-amylose varieties are potentially useful in low-GI diets. |
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Authors:
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J B Miller; E Pang; L Bramall |
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Publication Detail:
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Type: Journal Article |
Journal Detail:
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Title: The American journal of clinical nutrition Volume: 56 ISSN: 0002-9165 ISO Abbreviation: Am. J. Clin. Nutr. Publication Date: 1992 Dec |
Date Detail:
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Created Date: 1992-12-18 Completed Date: 1992-12-18 Revised Date: 2004-11-17 |
Medline Journal Info:
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Nlm Unique ID: 0376027 Medline TA: Am J Clin Nutr Country: UNITED STATES |
Other Details:
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Languages: eng Pagination: 1034-6 Citation Subset: AIM; IM |
Affiliation:
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Department of Biochemistry, University of Sydney. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Blood Glucose
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metabolism* Dietary Carbohydrates / pharmacology* Humans Insulin / blood Oryza sativa* |
| Chemical | |
Reg. No./Substance:
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0/Blood Glucose; 0/Dietary Carbohydrates; 11061-68-0/Insulin |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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