The Glycemic Potential of White and Red Rice Affected by Oil Type and Time of Addition
Bhupinder Kaur, Viren Ranawana, Ai‐Ling Teh, Christiani Jeyakumar Henry
Journal of Food Science
Abstract
Rice is a predominant source of energy in most of Asia with excessive consumption of rice being implicated in the rise of type 2 diabetes. Stir-frying white rice can be a source of sustained glucose and provide a stabilizing effect on blood glucose levels. Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations. This suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.
Extracted Claims
4 claims extracted from this paper into the knowledge graph
red rice affects postprandial blood glucose and insulin concentrations
“Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations.”
adding fat affects glycemia
“This suggests how a single technique of adding fat in the cooking of rice at certain time points may be a useful method in providing taste and lowering glycemia.”
red rice affects postprandial blood glucose and insulin concentrations
“Boiling red rice with ghee or cooking red rice with ghee pilaf-style may provide beneficial effects on postprandial blood glucose and insulin concentrations.”