Low-glycemic rice, which helps control blood sugar, may play a key role in Asia’s diabetes crisis.
A study carried out by scientists at the International Rice Research Institute (IRRI) and the Max Planck Institute highlighted the potential of low glycemic index rice (low GI) as a tool to deal with the growing diabetes epidemic, particularly in the Asian continent.
A type 2 diabetes it already affects more than 537 million people, a number that is expected to exceed 780 million by 2045.
In Asia, the risk is greater due to high consumption of calorie-rich sugary drinks, ultra-processed foods and refined carbohydrates, namely white rice, a staple in the region strongly associated with increased glycemic load and a greater risk of diabetes.
The glycemic index measures how quickly a food raises blood sugar levels. Foods with a high GI are digested more quickly, causing blood glucose spikes that contribute to the development of diabetes.
The alternative would be rice with a low glycemic index, which, as it is digested more slowly, causes a more gradual release of glucose into the bloodstream, reducing blood sugar spikes.
Typically, traditional white rice has a high GI (70–94), while low GI varieties have a glycemic index below 55. The challenge is to develop rice that balances Low GI, flavor, texture and price.
However, despite the challenges, low GI rice has great potential to alleviate public health and economic burdens, given that, according to projections, a 25% adoption of low GI rice could lead to significant reductions in diabetes prevalence in Asia.
Additionally, as Africa transitions to rice as a staple food, early introduction of low GI varieties could prevent a similar diabetes outbreak.
The was published in Plant Science pela Cell Press.
