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Glycemic Index of Three Common Varieties of Bangladeshi Rice in Healthy Subjects

Kaniz Fatema*
Biomedical Research Group, Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka-1000, Bangladesh.

Farzana Rahman
Biomedical Research Group, Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka – 1000, Bangladesh.

Nurunnahar Sumi
Biomedical Research Group, Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka – 1000, Bangladesh.

Khadizatul Kobura
Biomedical Research Group, Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka – 1000, Bangladesh.

Liaquat Ali
Biomedical Research Group, Bangladesh Institute of Research and Rehabilitation in Diabetes, Endocrine and Metabolic Disorders (BIRDEM), Dhaka – 1000, Bangladesh.

Abstract/ Executive Summary:

Rice is a major staple food in Asian countries and it is a rich source of carbohydrate. Since Glycemic Index (GI), Glycemic Load (GL) and Insulinemic Index (II) (three important measures of clinical concern in the management and prevention of diabetes and metabolic syndrome) vary from population to population, we have measured these parameters in healthy Bangladeshi subjects with 3 commonly consumed rice (BR-14, BR-29 and BR-44). Participants consisted of ten healthy subjects (male 5, female 5, age 28.6 years, BMI 22.5) were studied under a cross-over design. The test meals contained 50 g of total carbohydrate and were given to the participants for ingestion within 10 min with 200 ml water. Serum levels of glucose were estimated at 0, 30, 60, 90 and 120 min respectively. Serum glucose was measured by glucose-oxidase and C-peptide was used as the marker of insulin and was measured by chemiluminescent ELISA method. Classification of GI was taken from the international table (GI: High 70, Medium 56 - 69 and low 55; GL: High 20, Medium 11 - 19 and low 10). All the varieties of rice showed significantly lower serum glucose response compared to that of the reference food (that is, Glucose) [iAUC (M ± SD): 316.4 ± 151.6 in Glucose vs 154.8 ± 51.8 in BR-14, 155.6 ± 78.3 in BR-29 and 109.4 ± 59.3 in BR-44; p < 0.05and 0.015 respectively]. The GI of BR-14, BR-29 and BR-44 were 54.5 ± 16.1, 50.3 ± 19.3 and 43.1 ± 38.4 respectively. The basal values of serum c-peptide among the 4 groups did not differ with each other. The postprandial serum c-peptide value of BR-14, BR-29 and BR-44 were significantly lower at all time points [120 min; (4.3 ± 1.4), (4.3 ± 1.0) and (4.2 ± 1.3); p < 0.015 and 0.001 respectively] compared to the reference food (6.2 ± 1.1).The GL of BR-14, BR-29 and BR-44 were 25, 22 and 20 respectively. Bangladeshi BR-14, BR-29 and BR-44 rice varieties have low GI. This property is not due to their insulin secretion and their content of dietary fibers, but it may relate to their amylase contents. Higher serving size, however, may turn these varieties into high GL rice and health providers should make people aware of this fact.

Keywords: Glycemic index, Glycemic load, BR-14, BR-29, BR-44, Bangladesh, Obesity, Type II diabetes.

Location: BIRDEM, Dhaka, Bangladesh

Start Date:

End Date:

Program Area: Quality and Nutrition

Commodity: Rice

Objectives:

The objective of the present study was to determine the blood glucose and insulin response after consumption of three types of Bangladeshi rice commercially available and the GI value of each type of rice in healthy Bangladeshi respondents.

Methodology:

Subjects Ten healthy volunteers with normal glucose tolerance test were part of the present study. The male-female ratio was 1:1 and their mean age (years) and body mass index (BMI) were 28.6 ± 5.7 and 22.5 ± 2.5, respectively. The subjects were not on any medication. They were requested to maintain their usual daily food intake and activity schedule throughout the study period. Tested foods Three rice varieties included in the study were BR 14, BR 29 and BR 44. Pure glucose was given as the reference food. All the rice varieties were professionally prepared (by Bangladesh Rice Research Institute) followed by the standard quality, the portions were packed and marked with a set sign. Both test rice and reference food consisted of 50 g available carbohydrates. To get 50 g available carbohydrate raw weight of rice varieties were 65.93, 67.40 and 65.58 g and cooked weight of rice were 0.18, 0.15 and 0.175 kg for BR 14, BR 29 and BR 44 respectively. First we weighed the rice, washed twice with enough water and boiled with sufficient water until it got to appropriate softness. After boiling, the water was drained and samples were then transferred into a plate. The test meal was then served at room temperature. Study design Subjects were required to go through the study protocol on five separate occasions (one trial for test food and two repeated trial for the reference food) in the morning after a 10 – 12 h overnight fasting. The test with the reference food was repeated to obtain at least two values, in each subject, thus the precision was improved (Brouns et al., 2005). Test and reference meals were given to the subjects under a cross-over design with a wash out period of 7 days to avoid the ‘second meal effect’ (Wolever et al., 1988). Patients were advised to rely on recommended standard carbohydrate diet and also instructed not to eat legumes in the meal preceding the fast. An intravenous cannula was inserted into a superficial vein in the forearm on the day of experiment, drawing the fasting (0 hr) blood sample of the patient, after that subjects were requested to consume the test rice with 250 ml plain water (for the protocol of the test rice) or the glucose in 250 ml water (for the protocol of the reference food) in random order at a comfortable place within 10 min. Further blood samples were taken at 30, 60, 90 and 120 min after the initial intake of sample. Whole blood samples were obtained by an intravenous cannula which was inserted into a superficial vein in the forearm. Blood sample was allowed to centrifuge at 3000 rpm for 15 min. Separated serum was allocated in the labeled Eppendrof tubes and preserved at –70°C before biochemical analysis. Laboratory method Serum glucose was estimated by glucose-oxidase (GOD-PAD) method using reagents from SERA PAK, USA (Trinder, 1969), Insulin (measured by c-peptide as a marker of insulin) was determined by ELISA method using kits from DRG Diagnostics (Germany). Ethical consideration The protocol was approved by the Ethical Review Committee of the Diabetic Association of Bangladesh. Statistical analysis All analysis were done using the Statistical Package for Social Science (SPSS) software for Windows. The incremental areas under the curve (iAUC) was calculated by the standardized criteria (Wolever et al., 1991), ignoring any area below the baseline. The average iAUC for the two glucose tests was used as the reference value and each subject’s individual GI for each food was calculated. Significance between Mean values of GI were calculated using paired t-test. All parametric variables were expressed as M ± SD and non-proportional data were expressed in percentages. P < 0.05 and p < 0.001 was considered as statistically significant.

Source of Information: African Journal of Food Science Vol. 4(8) pp. 531 - 535, August 2010 ISSN 1996-0794

Article Link (Online Journal): Available online http://www.academicjournals.org/ajfs

Funding Source:

Budget:

Total Budget (Tk.) :

Achievement/Findings:

In conclusion, Bangladeshi BR-14, BR-29 and BR-44 rice varieties have low GI. This property is not due to their insulin secretion and their content of dietary fibers, but it may relate to their amylase contents. Higher serving size, however, may turn these varieties into high GL rice and health providers should make people aware of this fact.

Knowledge Management: Journal