Glycemic index of Iranian rice

• DOI: 10.5897/sre11.689
• Publication Date: 2011-10-30
• Authors: Karim Parastouei; Mohammad Esmaeil ...; Mitra Motalebi; Seyyed Mehdi Mirh...; Ali Faraji; Fariba Seyyedi
• Keywords: Glycemic load

The glycemic index (GI) is an important parameter of food quality which compares the hyperglycemic effect a tested meal with pure glucose. For most foods in Middle East, has not been defined yet. aim this study to determine GI Iranian rice and evaluate type cooking method on value. To GI, measured portions containing 50 g carbohydrates were eaten by 10 healthy volunteers (5 men 5 women) after overnight fast. Capillary blood samples taken at 0 (fasting), 30, 60, 90 120 min meal. Blood glucose curves constructed from values. was calculated dividing incremental area under curve for (fluffy steamed rice) that standard (same amount glucose) multiplying 100. In each volunteer, thrice so 3 GIs obtained average calculated. as mean respective volunteers. values fluffy steam 55.38±17.16 66.25±18.49 respectively. Statistically significant difference observed. These results indicate should be classified medium food.

Key words: Rice, index, glucose, human subject.