GLYCEMIC AND INSULINEMIC RESPONSES TO WHITE, BROWN AND GERMINATED RICES IN HEALTHY-SUBJECTS

The glycaemic and insulinaemic indices of 50 g carbohydrate portion of either white, brown or germinated rices (bread indices were quoted 10 0%) were determined in healthy volunteers. Chemical analysis of foods showed that the protein and lipid contents were lower in white rice-co mpared to whole grain brown or germinated rice. Nevertheless, the glyc aemic and insulinaemic indices of the three types of rice were quite i dentical. In other respects, the glycaemic responses to rice meals wer e similar to the one observed after bread consumption. However, our re sults showed that insulin responses to rice were significantly lower ( p<0.01) compared to bread. The insulinaemic indices of white, brown an d germinated rices were 62%, 57% and 64% respectively (p<0.01 vs bread ). In spite of the higher overall insulin response to bread, insulin a nd glucose levels were significantly higher (P<0.05) in the 15th min c ompared to basal values after rice meals but not after bread meal. We suggest that such an anticipated metabolic response following rice con sumption could be attributed, at least in part, to a meaningful releas e of soluble starch from the rice grain, which could be rapidly digest ed and absorbed. Thus, although chemically different, these three vari eties of rice have a similar effect on both blood glucose (high glycae mic index) and insulin (low insulinaemic response).