Effects of red raw and red parboiled rice on the glycemic control in type 2 diabetes mellitus patients

Identifying a healthy rice variety has substantial health benefits for type two diabetes mellitusxml:namespace prefix = o /

Patients (T2DM). Parboiled rice consumption is known to reduce glycaemic response. Neither

glycaemic responses, nor lipid profile, BMI in diabetes after consumption of red parboiled and red raw rice has been explored. Aim of this study was to determine the impact of red parboiled rice consumption vs to red raw rice on glycaemic response, lipid profile  and BMI in T2DM. This analytical crossover study included diabetics (aged 40-70yrs) registered at Prison Hospital, Sri Lanka.  The 69 subjects who completed  the study were served 180g of red raw in the first 16weeks and red parboiled rice in the next 16 weeks.

Two ml each of venous blood was collected after an overnight fast at 0,4,8,16 weeks for fasting

blood glucose  and at 0, 16 weeks for glycated haemoglobinand lipid profile  respectively.BMI was assessed weekly. Results while consuming red raw and red parboiled rice were compared using ANOVA repeated measures, General Linear Model.During consumption of red raw rice the BMI  (p=0.009) and fasting blood glucose (p= 0.001)reduced only at 8weeks. During consumption of red parboiled rice fasting blood glucose  reduction was significant at 8weeks (p=0.006), 12 weeks ( p=0.002), and 16 weeks (p=0.005) whereas BMI showed a significant reduction at 8 weeks (p=0.028) and 16 weeks (p=0.003). At the end of 16weeks  consumption of red parboiled rice  the LDL, TC, TC/HDL value was significantly lower respectively (p= 0.001, p= 0.013, p=0.032) whereas none of the lipid markers were altered while consuming red raw rice. These results suggest that red parboiled rice consumption could be used as a novel approach in reducing the  glucose, lipid metabolism markers and BMI   in diabetes mellitus.