Thursday, 29 November 2012

Rice is worse for diabetes in Chinese than in Europeans

Glycaemic response to white rice is 60% higher in Chinese compared to Europeans
by Michael Woodhead
Researchers say Chinese people at high risk of diabetes should find alternatives to white rice, because glycaemic responses after eating rice are appreciably greater in Chinese compared with Europeans.
Writing in the journal Diabetic Medicine, they say diabetes rates are especially high in China, and risk of Type 2 diabetes increases with high intakes of white rice, a staple food of Chinese people.
In a study of  32 Chinese and 31 Europeans, the researchers tested blood sugar responses  following ingestion of glucose and jasmine, basmati, brown, Doongara and parboiled rice.
The glycaemic response was over 60% greater for the five rice varieties  and 39% greater for glucose amongst Chinese compared with Europeans. The glycaemic index (GI) was approximately 20% greater for rice varieties other than basmati rice.
"These findings have considerable potential clinical significance given the global epidemic of Type 2 diabetes and the especially high rates in Asian countries such as China where rice is a staple food, The researchers say.
"In view of the extent to which white rice contributes to the overall glycaemic load of the diet and the data which suggest a relationship between high
intakes of white rice and risk of Type 2 diabetes [5], it is conceivable that encouraging the use of rice with the lowest glycaemic index may reduce the risk of Type 2 diabetes.
"Alternatively, partial replacement of rice with culturally acceptable lower glycaemic index foods such as pulses might be a useful means of lowering postprandial glycaemia. The same dietary modifications may be appropriate in the nutritional management of people who have already developed diabetes."
Read more: Diabetic Medicine

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