Structural properties of high-protein, low glycaemic index (GI) rice flour

Glycaemic index (GI) of an Indian branded thermally treated basmati rice variety: a multi centric study.

BACKGROUND Glycaemic Index (GI) is the classification of carbohydrates based on their ability to raise blood glucose levels and evidence shows that its usage has beneficial health implications. Rice forms a part of the Indian staple diet and one of the major energy contributors. Hence, it is important to establish the Glycaemic Index (GI) value of rice. However, due to availability of different...

Low glycaemic-index foods.

Accumulating data indicate that a diet characterized by low glycaemic-index (GI) foods not only improves certain metabolic ramifications of insulin resistance, but also reduces insulin resistance per se. Epidemiological data also suggest a protective role against development of non-insulin-dependent diabetes mellitus and cardiovascular disease. A major disadvantage in this connection is the sho...

High glycaemic index (GI) of Asian diet--what are the clinical implications?

Does a Low Glycaemic Index (GI) Diet Cost More during Pregnancy?

 The aim of this study was to examine the monetary cost of dietary change among pregnant women before and after receiving low glycaemic index (GI) dietary advice. The pregnant women in this study were a subgroup of participants in the Pregnancy and Glycaemic Index Outcomes (PREGGIO) study. Twenty women from the low GI dietary advice group, who had completed their pregnancies, were randomly...

Glycaemic Index of Eight Types of Commercial Rice in Malaysia

This experimental study was carried out to investigate the effect of eight types of commercial rice in Malaysia on blood glucose response and to determine their glycaemic index (GI) values. Ten healthy Malay volunteers (7 males, 3 females, BMI=23.6kgm-2, age=25.1years) participated in this study. The eight types of rice tested were three high fibre rice (HFR A, HFR B & HFR C), three white rice ...