Glycaemic indiex of parboiled rice depends on the severity of processing: Study in type 2 diabetic subjects

Article Abstract:

A study showed there was not effect of traditionally parboiled rice on glycaemic index, although severely pressure parboiled rice reduced the glycaemic index.

Diabetics, Production processes

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Glycaemic and insulinaemic responses to orange and apple compared with white bread in non-insulin-dependent diabetic subjects

Article Abstract:

Eight non-insulin dependent diabetics were placed on apple, orange and white bread diets on separate days to study the postprandial blood glucose and insulin effects on simple and complex carbohydrates. Postprandial blood glucose showed higher values for white bread compared to apple and orange. There was no difference on the low glycemic response to both orange and apple which can be explained by the faster liver metabolism of fructose that the apple and orange contains. This finding has practical applications in non-insulin dependent diabetic diets.

Physiological aspects, Carbohydrates, Diet therapy, Fructose metabolism

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Influence of parboiling and physico-chemical characteristics of rice on the glycaemic index in non-insulin-dependent diabetic subjects

Article Abstract:

Rice consumption is associated with low glycaemic indices (GI) in non-insulin-dependent diabetic subjects, independent of parboiling and physico-chemical properties. The process of mild parboiling does not affect GI. The amylose content, unlike the gelatinization temperature, is a useful standard for selecting low GI rices after parboiling.

Blood sugar, Blood glucose, Insulin

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