TITLE:
Equi-Quantity, Equi-Calorie and Dose of Rice on Relative Glycemic and Insulinemic Response in Diabetic Patients
AUTHORS:
Kasturi Sen Ray, Neha V. Paharia
KEYWORDS:
Diabetic Subjects; Rice; Glycemic Potency; Insulinemic Potency; Glycemic Bread Equivalent
JOURNAL NAME:
Open Journal of Endocrine and Metabolic Diseases,
Vol.3 No.8,
December
25,
2013
ABSTRACT: Background and
Aim: Diabetes mellitus is a chronic metabolic
disorder with high blood sugar level. The postprandial glycemic impact of foods
depends on the insulin status, which is deranged completely in a type 2 diabetic person. Dietary management of this group largely focuses on the low glycemic
index (GI) food, based on equi-carbohydrate comparison, to keep the blood
sugar level close to normal. But we consume whole food, along with other
co-nutrients, moisture, fibre etc. The present study is aiming to assess the
impact of main staple food rice with regards to Equi-Quantity, Equi-Calorie
and Dose on relative glycemic and insulinemic response in diabetic patients as
compared to normal group. Method: Blood samples of diabetic patients with stable blood sugar under medicinal
treatment and paired normal patients (n = 6 + 6) were
collected after an overnight fast and up to 2 hours post consumption of test
and standard food on different occasions. Glucose and insulin levels were measured
using glucometer (Abbott pharmaceuticals) and ECLIA method. Result: Equi-quantity of rice exerts a
much lower glycemic and insulinemic response in comparison with bread in both
normal and diabetic individuals and the response to rice does not show a
proportional increase even when the
quantities are doubled. Rice has higher moisture content which acts as energy
diluent, decreasing the total starch in equivalent quantities. Equi-calorie
(132 kcal) quantity comparison of rice (100 g) and bread (50 g)
showed a much lower glycemic and insulinemic impact on rice in diabetic
individuals, even though quantity is double and satiety level reaches earlier than low moisture food bread in equi-calorie quantity. The normal individuals, with normal
insulin response can
control the glycemic response to lower levels than those of diabetic subject. Conclusion: Rice having lower glycemic and insulinemic impact is a better suited food for diabetic
individuals who already have a compromised insulin status.