Document Detail

Rice: a high or low glycemic index food?
MedLine Citation:
PMID:  1442654     Owner:  NLM     Status:  MEDLINE    
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.
J B Miller; E Pang; L Bramall
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Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  The American journal of clinical nutrition     Volume:  56     ISSN:  0002-9165     ISO Abbreviation:  Am. J. Clin. Nutr.     Publication Date:  1992 Dec 
Date Detail:
Created Date:  1992-12-18     Completed Date:  1992-12-18     Revised Date:  2004-11-17    
Medline Journal Info:
Nlm Unique ID:  0376027     Medline TA:  Am J Clin Nutr     Country:  UNITED STATES    
Other Details:
Languages:  eng     Pagination:  1034-6     Citation Subset:  AIM; IM    
Department of Biochemistry, University of Sydney.
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MeSH Terms
Blood Glucose / metabolism*
Dietary Carbohydrates / pharmacology*
Insulin / blood
Oryza sativa*
Reg. No./Substance:
0/Blood Glucose; 0/Dietary Carbohydrates; 11061-68-0/Insulin

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