title: Glycaemic indices of different varieties of rice grown in Sri Lanka.
abstract: OBJECTIVE
  Varieties of red raw rice are widely believed to have a better nutritional quality. The physiological effects of consuming different varieties of rice may not be so. The glycaemic index has been developed as an indicator of the physiological effect of foods. It is the glycaemic response of a 50 g carbohydrate portion of food expressed as a percentage of that of a standard. The objective of this study was to determine the glycaemic indices of different varieties of rice grown in Sri Lanka.
  
  
  METHODS
  Digestible carbohydrate content of 11 varieties of rice flour and bread were determined. Fasting blood samples followed by half-hourly samples for two hours were drawn after giving portions of either cooked rice or bread containing 50 g carbohydrate each.
  
  
  METHODS
  Fibre mill in Gampaha district.
  
  
  METHODS
  Twenty-two fibre mill workers aged between 25 and 50 years.
  
  
  METHODS
  The area under the blood glucose curve (AUC) for varieties of rice for a subject was calculated. Average AUC of 3 values for bread were calculated. Glycaemic index of each variety of rice was determined from the above variables.
  
  
  RESULTS
  Glycaemic indices of varieties of rice differ. The glycaemic indices of varieties of red raw rice varied between 56 and 73 and the variety Bg 350 had the lowest glycaemic index. There was no significant difference between mean glycaemic index of varieties of white raw and some varieties of red raw rice (p = 0.2). Parboiled varieties of red raw rice had a significantly lower glycaemic index than white raw rice (p = 0.04) and some of the red raw rice (p = 0.005).
  
  
  CONCLUSIONS
  The glycaemic index cannot be predicted from the colour of the rice grain. Red parboiled varieties of rice and Bg 350 can be recommended for patients with diabetes.
authors.affiliation: Department of Physiology, Faculty of Medical Sciences, University of Sri Jayawardenepura.
authors.forename: P
authors.initials: P
authors.lastname: Hettiarachchi
authors.forename: M T
authors.initials: MT
authors.lastname: Jiffry
authors.forename: E R
authors.initials: ER
authors.lastname: Jansz
authors.forename: A R
authors.initials: AR
authors.lastname: Wickramasinghe
authors.forename: D J
authors.initials: DJ
authors.lastname: Fernando
mesh_terms: D000328:Adult; D000383:Agriculture; D001786:Blood Glucose / Q000032:analysis*; D001939:Bread / Q000032:analysis; D003116:Color; D003296:Cooking; D004040:Dietary Carbohydrates / Q000032:analysis*; D004063:Digestion / Q000502:physiology*; D005215:Fasting; D005260:Female; D005511:Food Handling / Q000379:methods; D006801:Humans; D008297:Male; D008875:Middle Aged; D009753:Nutritive Value; D012275:Oryza / Q000737:chemistry* / Q000600:supply & distribution*; D013188:Sri Lanka
chemical_list: D001786:Blood Glucose; D004040:Dietary Carbohydrates