Good news for those who can't get enough of rice but are worried about their sugar and carb intakes.
The International Rice Research Institute announced they achieved a scientific milestone with the discovery of the genes responsible for low and ultra-low glycaemic index in rice.
The announcement was made during the 6th International Rice Congress in Manila on Monday , with the first batch of ultra-low GI rice samples presented during the event. High GI food increase the risks of diabetes, obesity and cardiovascular diseases. This makes GI a useful tool to help those with diabetes, a chronic disease noted for sustained high blood sugar levels, manage their condition and make healthful decisions about their diet and nutrition.According to the WHO, diabetes was the direct cause of 1.5 million deaths worldwide in 2019, of which 48 per cent occurred before the age of 70 years.
IRRI classifies glycaemic index levels below 45 as ultra-low and 46-55 as low GI. Those above 70 are high GI. Many of the popular cultivated rice varieties have a GI ranging from 70 to 92.
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