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<p>Rice is a key commodity in the Philippines, with the majority of Filipinos considering it their staple food. Concerns have arisen about the potential link between the long-term consumption of carbohydrate-rich foods, particularly those with a high glycemic index (GI), and the development of chronic illnesses such as Type 2 diabetes. This study characterized locally grown pigmented and non-pigmented rice varieties in vitro (amylose content, proximate composition, dietary fiber, antioxidant capacity) and assessed their in vivo glycemic index and glycemic load in healthy adults.All rice samples were provided by the Philippine Rice Research Institute sourced from the local farmers. The three rice varieties (Ominio, Red Dinorado, and NSIC 222) were selected based on their differences in pigmentation and expected starch digestibility, while physicochemical properties including lipid, protein, dietary fiber, amylose content, and antioxidant capacity were subsequently evaluated as part of the study. The study enrolled 10 adult participants (aged 29–59 years) and was conducted over an 11-week period. Following the international glycemic index testing standards (ISO 26642:2010), capillary blood glucose measurements were obtained postconsumption of test foods standardized to provide 25&#xa0;g of available carbohydrate. Ten healthy adult participants (<i>n</i> = 10), aged 29–59 years, with mean BMI 26.2 ± 2.2&#xa0;kg/m² and HbA1c 5.6 ± 0.3% at baseline, were recruited. Fasting and postprandial capillary blood glucose samples were collected via finger-prick using the HemoCue<sup>®</sup> Glucose 201 System. The fasting sample was taken at − 5&#xa0;min relative to test food intake, followed by postprandial measurements at 15, 30, 45, 60, 90, and 120&#xa0;min. The incremental area under the glucose response curve (iAUC₀–₁₂₀min), excluding the baseline fasting value and considering only the positive incremental area, was calculated to derive the glycemic index (GI) of each rice variety. The corresponding glycemic load (GL) values were subsequently determined.The glycemic index (GI) values of the test foods varied across rice types. Black rice had the lowest GI at 49, which fell within the low category. Red rice had a GI of 69, placing it in the medium category, while white rice registered the highest GI at 71, classifying it as high.In terms of glycemic load (GL), all rice varieties were consistently classified within the medium range. Black rice had a GL of 12.25, while both red rice and white rice recorded a GL of 17.75.These findings provide valuable insights for consumers seeking to manage weight and lower the risk of non-communicable diseases by choosing locally grown pigmented rice varieties. Further studies should examine how rice processing, harvesting, and storage affect glycemic responses, and should also include a broader range of pigmented rice varieties to strengthen dietary guidelines.</p>

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Determination of glycemic index and load of commercially available non-pigmented and pigmented rice varieties in the Philippines

  • 期刊论文

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  • 发表日期：

    2026年5月2日

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  • Cecile Leah T. Bayaga,
  • Cecile Klaudine C. Cabigas,
  • Isa-Terese D. Santos,
  • Marietoni B. Pico,
  • Elisa Marie M. Andaya,
  • Rosaly V. Manaois,
  • Riza G. Abilgos-Ramos

摘要

Rice is a key commodity in the Philippines, with the majority of Filipinos considering it their staple food. Concerns have arisen about the potential link between the long-term consumption of carbohydrate-rich foods, particularly those with a high glycemic index (GI), and the development of chronic illnesses such as Type 2 diabetes. This study characterized locally grown pigmented and non-pigmented rice varieties in vitro (amylose content, proximate composition, dietary fiber, antioxidant capacity) and assessed their in vivo glycemic index and glycemic load in healthy adults.All rice samples were provided by the Philippine Rice Research Institute sourced from the local farmers. The three rice varieties (Ominio, Red Dinorado, and NSIC 222) were selected based on their differences in pigmentation and expected starch digestibility, while physicochemical properties including lipid, protein, dietary fiber, amylose content, and antioxidant capacity were subsequently evaluated as part of the study. The study enrolled 10 adult participants (aged 29–59 years) and was conducted over an 11-week period. Following the international glycemic index testing standards (ISO 26642:2010), capillary blood glucose measurements were obtained postconsumption of test foods standardized to provide 25 g of available carbohydrate. Ten healthy adult participants (n = 10), aged 29–59 years, with mean BMI 26.2 ± 2.2 kg/m² and HbA1c 5.6 ± 0.3% at baseline, were recruited. Fasting and postprandial capillary blood glucose samples were collected via finger-prick using the HemoCue® Glucose 201 System. The fasting sample was taken at − 5 min relative to test food intake, followed by postprandial measurements at 15, 30, 45, 60, 90, and 120 min. The incremental area under the glucose response curve (iAUC₀–₁₂₀min), excluding the baseline fasting value and considering only the positive incremental area, was calculated to derive the glycemic index (GI) of each rice variety. The corresponding glycemic load (GL) values were subsequently determined.The glycemic index (GI) values of the test foods varied across rice types. Black rice had the lowest GI at 49, which fell within the low category. Red rice had a GI of 69, placing it in the medium category, while white rice registered the highest GI at 71, classifying it as high.In terms of glycemic load (GL), all rice varieties were consistently classified within the medium range. Black rice had a GL of 12.25, while both red rice and white rice recorded a GL of 17.75.These findings provide valuable insights for consumers seeking to manage weight and lower the risk of non-communicable diseases by choosing locally grown pigmented rice varieties. Further studies should examine how rice processing, harvesting, and storage affect glycemic responses, and should also include a broader range of pigmented rice varieties to strengthen dietary guidelines.