Determination of glycemic index and load of commercially available non-pigmented and pigmented rice varieties in the Philippines.

Rice is a key commodity in the Philippines, with the majority of Filipinos considering it their staple food. Concerns have arisen about the potential link between the long-term consumption of carbohydrate-rich foods, particularly those with a high glycemic index (GI), and the development of chronic illnesses such as Type 2 diabetes. This study characterized locally grown pigmented and non-pigmented rice varieties in vitro (amylose content, proximate composition, dietary fiber, antioxidant capacity) and assessed their in vivo glycemic index and glycemic load in healthy adults.All rice samples were provided by the Philippine Rice Research Institute sourced from the local farmers. The three rice varieties (Ominio, Red Dinorado, and NSIC 222) were selected based on their differences in pigmentation and expected starch digestibility, while physicochemical properties including lipid, protein, dietary fiber, amylose content, and antioxidant capacity were subsequently evaluated as part of the study. The study enrolled 10 adult participants (aged 29-59 years) and was conducted over an 11-week period. Following the international glycemic index testing standards (ISO 26642:2010), capillary blood glucose measurements were obtained postconsumption of test foods standardized to provide 25 g of available carbohydrate. Ten healthy adult participants (n = 10), aged 29-59 years, with mean BMI 26.2 ± 2.2 kg/m² and HbA1c 5.6 ± 0.3% at baseline, were recruited. Fasting and postprandial capillary blood glucose samples were collected via finger-prick using the HemoCue