LOS BAÑOS: A new paper recently published by scientists from the International Rice Research Institute (IRRI) and the Max Planck Institute is exploring the potential of low glycemic index (Low GI) rice to combat the growing diabetes epidemic, particularly in Asia.
The rise in type 2 diabetes poses a significant global health challenge, with over 537 million people affected in 2021, a number that is projected to exceed 780 million by 2045. In Asia, consumers face an acute diabetes risk due to the high consumption of calorie-dense sugary drinks, ultra-processed food, and refined carbohydrates, including polished white rice, a staple food linked to increased glycemic load.
The paper, “Low glycemic index rice: a healthier diet for countering the diabetes epidemic in Asia,” published in Trends in Plant Science by Cell Press, proposes that the development of Low GI rice varieties, with an emphasis on balancing health benefits, grain quality, and agricultural productivity, can be a promising tool to mitigate the diabetes epidemic.
What is Low GI rice?
The prevalence of type 2 diabetes is climbing at alarming rates, particularly in low- and middle-income countries. Asia, home to some of the highest per capita rice consumption levels, bears a disproportionate share of the burden. Studies have linked the high consumption of white rice, which has a high glycemic index, to increased diabetes risk. Hence, there is a need to incorporate the Low GI trait into rice varieties to develop Low GI milled rice as a healthier dietary solution.
The glycemic index measures how quickly a food raises blood sugar levels. Foods with a high GI are digested rapidly, leading to spikes in blood glucose, a factor contributing to the development of diabetes. Low GI rice digests slower, leading to a gradual release of glucose into the bloodstream. This reduces blood sugar spikes and supports better glycemic control, a critical factor in managing and preventing diabetes.
Traditional white rice usually has a high GI (70–94), while Low GI varieties aim for a GI below 55. However, the challenge lies in developing rice that balances Low GI, taste, texture, and yield.
