Relative Effect of Apparent Amylose Content on the Glycemic Index of Milled and Brown Rice

摘要

In 12 apparently healthy human volunteers, the decrease in glycemic index (GI) from milled rice to brown rice was greatest for glutinous (waxy) and low-apparent amylose content (10-17% AC) rices with high (>= 70) GI. Intermediate (17-22%)-AC IR64 with medium (56-69) GI showed lesser drop, but high (> 22%)-AC PSB Rc10 had no significant decrease. GI was again highest for waxy (0-2% AC) rice and lowest for high-AC rice for both rice forms, but the decrease in GI with increasing AC was lower for brown rice than for milled rice. Increasing popularity of low-AC rices with softer cooked rice in the Philippines may aggravate the incidence of type 2 diabetes, but may be offset by switching from milled rice to brown rice.