Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

Objective To study the influence of parboiling and the severity of the process on glycaemic and insulinaemic responses to rice in type 2 diabetes. Moreover, to examine changes in starch structure related to parboiling, which may affect the metabolic responses and digestibility. Design Nine type 2 diabetic subjects ingested four test meals: white bread (WB) and three meals of cooked polished rice of the same variety being non-parboiled (NP), mildly traditionally parboiled (TP) and severely pressure parboiled (PP). The participants ingested the test meals (50 g available carbohydrates) on separate occasions after an overnight fast. Setting Outpatient clinic, Dept. Endocrinology and Metabolism, Aarhus University Hospital, Denmark. Results All three rice samples elicited lower postprandial plasma glucose response (NP: 335+/-43; TP:…