Corpus ID: 26099747

Glycaemic index (GI) of an Indian branded thermally treated basmati rice variety: a multi centric study.

@article{Srinivasa2013GlycaemicI,
  title={Glycaemic index (GI) of an Indian branded thermally treated basmati rice variety: a multi centric study.},
  author={D. Srinivasa and Abhishek Raman and P. Meena and Geetanjali Chitale and Ankita Marwahat and Kiran J Jainani},
  journal={The Journal of the Association of Physicians of India},
  year={2013},
  volume={61 10},
  pages={
          716-20
        }
}
BACKGROUND Glycaemic Index (GI) is the classification of carbohydrates based on their ability to raise blood glucose levels and evidence shows that its usage has beneficial health implications. Rice forms a part of the Indian staple diet and one of the major energy contributors. Hence, it is important to establish the Glycaemic Index (GI) value of rice. However, due to availability of different varieties of rice it is important first to identify a lower GI variety and to make it available to… Expand
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All rice test meals were low-glycaemic in type 2 diabetic subjects, and there was no effect of TP on glycaemic index, whereas PP reduced the glycaemia index by almost 30% compared to NP. Expand
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Development of foods with lower dietary glycaemic load such as the atta mix roti could help in the prevention and control of diabetes in South Asian populations, which habitually consume very high glycaemia load diets. Expand
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The higher glycaemic response to all foods in Asian Indians may represent another mechanism for increased diabetes susceptibility among Asian Indians, and have important implications for the use of the GI concept worldwide and support the application of international values to different ethnic groups. Expand
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