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

Abstract

Background: Rice is considered a major source of carbohydrates in most parts of Iran and many other countries. The quality of carbohydrates expressed as glycemic index (GI) has been known to play a key role in chronic diseases such as diabetes, cardiovascular problems and even cancer. Determining the GI of different types of rice and the effect of cooking methods on this index is therefore crucial. Objectives: The present study was conducted to determine the effects of two different cooking methods on the GI of Kalat rice as a popular rice in Iran. Methods: Ten healthy male participants with similar activity levels, i.e. no exercise, were recruited from Mashhad University of medical 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 -5, 0, 30, 60, 90 and 120 minutes. Repeated measures ANOVA was used to analyze the data. Results: The GIs of boiled and steamed Kalat rice were respectively found to be 89.4 and 89.2, suggesting no significant differences. Moreover, the glycemic loads (GLs) of boiled and steamed Kalat rice were respectively found to be 23.01 and 23.87. The GI and GL of Kalat 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.