SynthesisThe British journal of nutrition2015
A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses.
Synthesis in The British journal of nutrition, 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 37 papers, 3 of them syntheses that pooled it.
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The trial behind it
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Who cites it
37 citing papers in PubMed, 3 syntheses or guidelines pooled it.
- Dietary Recommendations for Ethiopians on the Basis of Priority Diet-Related Diseases and Causes of Death in Ethiopia: An Umbrella Review.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- White rice, brown rice and the risk of type 2 diabetes: a systematic review and meta-analysis.BMJ open · 2022Pooled it
- The impact of starchy food structure on postprandial glycemic response and appetite: a systematic review with meta-analysis of randomized crossover trials.The American journal of clinical nutrition · 2021Pooled it
- Trial
- Decreasing the RAG:SAG ratio of granola cereal predictably reduces postprandial glucose and insulin responses: a report of four randomised trials in healthy adults.Journal of nutritional science · 2022Trial
- Both Isocarbohydrate and Hypercarbohydrate Fruit Preloads Curbed Postprandial Glycemic Excursion in Healthy Subjects.Nutrients · 2021Trial
- Trial
- A comparison between whole grain and pearled oats: acute postprandial glycaemic responses and in vitro carbohydrate digestion in healthy subjects.European journal of nutrition · 2020Trial
- Estimating the reliability of glycemic index values and potential sources of methodological and biological variability.The American journal of clinical nutrition · 2016Trial
- Evaluating Crossbred Red Rice Variants for Postprandial Glucometabolic Responses: A Comparison with Commercial Varieties.Nutrients · 2016Trial
- Article
- Determination of glycemic index and load of commercially available non-pigmented and pigmented rice varieties in the Philippines.Scientific reports · 2026Article
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- The Consumption of High-Amylose Rice and its Effect on Postprandial Blood Glucose Levels: A Literature Review.Nutrients · 2024Review
- Exploring Rice Consumption Habits and Determinants of Choice, Aiming for the Development and Promotion of Rice Products with a Low Glycaemic Index.Foods (Basel, Switzerland) · 2024Article
- Raman Multi-Omic Snapshots of Koshihikari Rice Kernels Reveal Important Molecular Diversities with Potential Benefits in Healthcare.Foods (Basel, Switzerland) · 2023Article
- Article
- Endosperm structure and Glycemic Index of Japonica Italian rice varieties.Frontiers in plant science · 2023Article
- Ethnic Variability in Glucose and Insulin Response to Rice Among Healthy Overweight Adults: A Randomized Cross-Over Study.Diabetes, metabolic syndrome and obesity : targets and therapy · 2023Article
- Toxic Metals and Metalloids in Hassawi Brown Rice: Fate during Cooking and Associated Health Risks.International journal of environmental research and public health · 2022Article
Corrections and comments
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Authors and funding
3 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice is an important staple food for more than half of the world's population. Especially in Asian countries, rice is a major contributor to dietary glycaemic load (GL). Sustained consumption of higher-GL diets has been implicated in the development of chronic diseases such as type 2 diabetes mellitus. Given that a reduction in postprandial glycaemic and insulinaemic responses is generally seen as a beneficial dietary change, it is useful to determine the variation in the range of postprandial glucose (PPG) and insulin (PPI) responses to rice and the primary intrinsic and processing factors known to affect such responses. Therefore, we identified relevant original research articles on glycaemic response to rice through a systematic search of the literature in Scopus, Medline and SciFinder databases up to July 2014. Based on a glucose reference value of 100, the observed glycaemic index values for rice varieties ranged from 48 to 93, while the insulinaemic index ranged from 39 to 95. There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice: (1) inherent starch characteristics (amylose:amylopectin ratio and rice cultivar); (2) post-harvest processing (particularly parboiling); (3) consumer processing (cooking, storage and reheating). The milling process shows a clear effect when compared at identical cooking times, with brown rice always producing a lower PPG and PPI response than white rice. However, at longer cooking times normally used for the preparation of brown rice, smaller and inconsistent differences are observed between brown and white rice.
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