Good News About Rice

Research analyzing 235 types of rice from around the world has found its glycemic index (GI) varies from one type of rice to another, with most varieties scoring a low to medium GI.

This finding is good news: it not only means rice can be part of a healthy diet for the average consumer, it also means people with diabetes and those at risk can select the right rice to help maintain a healthy, low-GI diet.

The research team from the International Rice Research Institute (IRRI) and CSIRO's Food Futures Flagship also identified the key gene that determines the GI of rice, an important achievement that offers rice breeders the opportunity to develop varieties with different GI levels to meet consumer needs. Future development of low-GI rice would also enable food manufactures to develop new, low-GI food products based on rice.

Dr. Tony Bird, CSIRO Food Futures Flagship researcher, said that low-GI diets offer a range of health benefits.

“Low-GI diets can reduce the likelihood of developing type 2 diabetes, and are also useful for helping diabetics better manage their condition,” he said.