The Effect of Cooking Method on the Glycemic Index of Kalat Rice

Background: Rice is considered a major source of carbohydrates in most parts of Iran and many other countries. The quality ofcarbohydrates expressed as glycemic index (GI) hasbeenknownto play a key role in chronic diseases such as diabetes, cardiovascularproblems and even cancer. Determining the GI of different types of rice and the effect of cooking methods on this index is thereforecrucial.Objectives: The present study was conducted to determine the effects of two different cooking methods on the GI of Kalat rice as apopular rice in Iran.Methods: Ten healthy male participants with similar activity levels, i.e. no exercise, were recruited from Mashhad University ofmedical Sciences, Mashhad, Iran. The participants consumed the test meal, steamed rice and boiled rice each in a different day.Blood glucose levels were measured at the time points of -۵, ۰, ۳۰, ۶۰, ۹۰ and ۱۲۰ minutes. Repeated measures ANOVA was used toanalyze the data.Results: The GIs of boiled and steamed Kalat rice were respectively found to be ۸۹.۴ and ۸۹.۲, suggesting no significant differences.Moreover, the glycemic loads (GLs) of boiled and steamed Kalat rice were respectively found to be ۲۳.۰۱ and ۲۳.۸۷. The GI and GL ofKalat rice were therefore high compared to those of other types of Iranian rice.Conclusions: Cutting down on Kalat rice is beneficial, specifically in individuals at risk for developing chronic diseases.

Keywords:

Glycemic Index , Carbohydrates , Rice , Kalat