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The effect of low glycemic index brown rice no. 313-19-1 consumption, 2

meals/day on postprandial plasma glucose, and cardiovascular risk factors

of type 2 diabetic patients.

1 1 2
Sriwatana Songchitsomboon , Phakawalee Prakaysit , Surat Komindr ,
2 3 4
Daruneewan Warodomwichit , Ratchanee Kongkachuichai , Apichart Vanavichit

1 2 3
Research Center, Department of Medicine, Faculty of Medicine at Ramathibodi Hospital, and Institute of Nutrition,
4
Mahidol University, and Center of Excellence on Rice Molecular Breeding and Product Development, Kasetsart Univer-
sity, Thailand

Rationale: Epidemiological and dietary intervention studies suggest that a low-glycemic index (LGI) diet
is beneficial for blood glucose, lipid and insulin control in type 2 diabetes. Since rice is the staple food and main

source of carbohydrate for Thai that carbohydrate distribution is more than 60% of total energy intake (GI of
white rice = 71). The GI study of new variety of Thai rice found brown-rice variety 313-19-1 had the lowest GI
(GI = 58). So, dietary modification by emphasized LGI diet advice including LGI-brown rice variety 313-19-1

may have clinically useful effect on glucose, lipid and insulin in Thai patients with type 2 diabetes.
Objective: The aim was to determine the effect of low glycemic index (LGI) brown-rice no.313-19-1
consumption plus LGI dietary advises on blood glucose and lipid control in type 2 diabetes mellitus (T2DM).

Methods: Twenty-five T2DM were randomized to a crossover trial with two 8-wk LGI dietary advice with
brown- or polished rice at least 2 meals/d, separated by 8-wk washout period. Fasting plasma glucose (FPG) and
2-hr glucose tolerance test (OGTT) sample were collected at the beginning and end of each 8-wk period. Blood

pressure and anthropometric measurements were also taken.
Results: Compared with wk 0, weight, BMI, % body fat, waist circumference as well as FPG, 2-hr PPG,

Triglycerides and HDL-C significantly decreased after 8-wk of brown rice consumption, whereas, no change in
polished rice were seen. Additionally, HOMA-β improved 35 % after brown-rice period and a tendency to larger
decreased in HOMA-IR, were observed with consumption of brown rice as compared with polished rice.

However, no significantly different changes between two rice periods were observed.
Conclusion: The implementation of long-term diet that include LGI- brown rice variety 313-19-1 has

beneficial effects and may improve health by decreasing the risk of cardiovascular disease.