Blood glucose lowering effects of brown rice in normal and diabetic subjects Leonora N. Panlasigui A1 and Lilian U. Thompson A2 A1 Department of Food Science and Nutrition, College of Home Economics, University of the Philippines, Diliman, Quezon City, Philippines A2 Department of Nutritional Sciences, Faculty of Medicine, University of Toronto, Ontario, Canada, M5S 3E2 Abstract: Carbohydrate foods, which produce low glycemic responses, have been shown to be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. This study determined the starch digestion rate in vitro and, in a randomised crossover design, the postprandial blood glucose response of 10 healthy and nine type 2 diabetic volunteers to brown rice compared to milled rice from the same batch and variety. The total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower. The effect was partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled rice and the difference in some physicochemical properties of the rice samples such as minimum cooking time and degree of gelatinisation. In conclusion, brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice. International Journal of Food Sciences and Nutrition Volume 57, Number 3-4 / May–June 2006 151 - 158 DOI: 10.1080/09637480500410879 U.S. Rice Serves Up Arsenic Environmental Health Perspectives Volume 115, Number 6, June 2007 Remember we are NOT Doctors and have NO medical training. This site is like an Encylopedia - there are many pages, many links on many topics. Support our work with any size DONATION - see left side of any page - for how to donate. You can help raise awareness of CAM.