***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
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    Input: Reliable tables of glycemic index ( GI ) compiled from the scientific literature are instrumental in improving the quality of research examining the relation between GI , glycemic load , and health . The GI has proven to be a more useful nutritional concept than is the chemical classification of carbohydrate ( as simple or complex , as sugars or starches , or as available or unavailable ) , permitting new insights into the relation between the physiologic effects of carbohydrate-rich foods and health . Several prospect i ve observational studies have shown that the chronic consumption of a diet with a high glycemic load ( GI x dietary carbohydrate content ) is independently associated with an increased risk of developing type 2 diabetes , cardiovascular disease , and certain cancers . This revised table contains almost 3 times the number of foods listed in the original table ( first published in this Journal in 1995 ) and contains nearly 1300 data entries derived from published and unpublished verified sources , representing > 750 different types of foods tested with the use of st and ard methods . The revised table also lists the glycemic load associated with the consumption of specified serving sizes of different foods We evaluated the effect of amylose and amylopectin content on the glucose and insulin responses to rice . Thirty-three normal volunteers were given three types of rice containing 0 , 14 to 17 , or 23 to 25 % of carbohydrate in the form of amylose . The glucose and insulin responses were measured over a period of 180 min . Serum glucose response to high amylose rice was significantly lower at 30 min , and dropped more gradually by 180 min than with 0 % amylose rice . In addition , the high amylose rice produced significantly lower insulin levels at 30 and 60 min , as well as lower integrated secretion over the 3-h test . Thus , our results suggest the presence of a factor in high-amylose rice which delays digestion and /or absorption of carbohydrate . Since fiber content and surface area of the test rices were identical , other factors must underlie these observed differences . These include differential enzymatic hydrolysis of amylose and amylopectin and the presence of lipid-starch complexes in the amylose-containing rice The glycaemic response to nine types of rice ( white basmati , brown basmati , white and brown basmati , easy-cook basmati , basmati and wild rice , long-grain rice , easy-cook long-grain rice , Thai red rice , Thai glutinous rice ) and two types of rice vermicelli ( Guilin rice vermicelli , Jiangxi rice vermicelli ) commercially available in the United Kingdom were compared against a glucose st and ard in a non-blind , r and omized , repeated-measure , crossover design trial . Fourteen healthy subjects ( six males , eight females ) , mean age 38 ( st and ard deviation 16 ) years and mean body mass index 21.3 ( st and ard deviation 2.3 ) kg/m2 , were recruited for the study . Subjects were served portions of the test foods and a st and ard food ( glucose ) , on separate occasions , each containing 50 g available carbohydrates . Capillary blood glucose was measured from finger-prick sample s in fasted subjects ( –5 and 0 min ) and at 15 , 30 , 45 , 60 , 90 and 120 min after the consumption of each test food . For each type of food , its glycaemic index ( GI ) was calculated geometrically by expressing the incremental area under the blood glucose curve as a percentage of each subject 's average incremental area under the blood glucose curve for the st and ard food . The 10 foods exhibited a range of GI values from 37 to 92 . The study indicated that rice noodles , long-grain rice , easy-cook long-grain rice and white basmati rice were low-GI foods , whilst all of the other foods were medium-GI and high-GI foods . The information presented in this paper may be useful in helping people select low-GI foods from the customary foods consumed by the British and Asian population Brown rice is a good source of dietary fibre ( DF ) and contains higher vitamins/minerals than milled rice . The study determined the effect of amylose content ( AC ) and DF on glucose response ( GR ) from different varieties of milled and brown rice . Milled and brown rice were used as test foods . They were fed to 9–10 human volunteers containing 50 g available carbohydrate after an overnight fast . GR and the glycemic index ( GI ) were determined . Results found that Sin and omeng with the lowest AC had a high GI = 75 , while PSBRc10 with the highest AC had a low GI = 50 . Sin and omeng with a low DF had GI = 75 , while its brown rice had GI = 55 . Brown rice ( IR64 ) with 23 % AC and DF of 2.5 g/100 g had low GI = 51 . In conclusion , the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents Background / Objectives : A high prevalence of Type 2 diabetes exists in Saudi Arabia . Epidemiological evidence suggests that low glycaemic index ( GI ) diets reduce diabetes risk . Yet , little is known about the GI of traditional Saudi Arabian staples such as Hassawi rice ( HR ) . HR was evaluated in terms of its GI and insulinaemic index ( II ) . Comparisons were made in vitro assessing glucose released enzymatically . A long-grain rice variety available in both United Kingdom and Saudi Arabia was studied as a comparison . Subjects/ Methods : For GI and II measurements , HR , Uncle Ben 's rice ( UBR ) and a st and ard glucose solution were consumed by healthy subjects ( n=13 ) on seven r and omised occasions . Capillary bloods were collected at specific times over 2 h after food intake . Food and Agriculture Organization/World Health Organization protocol s were used to determine GI and II . For the in vitro studies , cooked rice was incubated with hydrolytic enzymes under st and ardised conditions . Sample s were taken at t=20 and t=120 min and rapidly available glucose ( RAG ) and slowly available glucose ( SAG ) were computed . Results : Values of RAG and SAG were lower for HR compared with their respective values for UBR ( P<0.001 and P=0.011 , respectively ) . However , no significant difference was observed for GI ( P>0.05 ) despite a lower insulin response noted for HR ( P=0.007 ) . Conclusions : HR had a similar GI to UBR , although a lower insulin response was evident . RAG and SAG values were different for the two rice varieties despite similar GI values . These differences may be important in terms of their metabolic impact and outcome on diabetes Consumption of resistant starch (RS)-enriched foods is associated with decrease in the postpr and ial glycaemic and insulinaemic responses , accompanied by the production of fermentation-related gases in the large bowel . The present study aim ed to determine the postpr and ial glycaemic and insulinaemic responses to the GM RS-enriched rice and the fermentation-related production of H2 in young and healthy Chinese adults . A total of sixteen young adults ( nine men and seven women ) were recruited and divided into three groups . Their postpr and ial glycaemic and insulinaemic responses to 40 g glucose , carbohydrates of RS or wild-type ( WT ) rice were tested by a crossover model with a washout period of 7 d. The concentrations of blood glucose and insulin as well as breath H2 were measured before and after food intake . Although the mean concentrations of fasting blood glucose , insulin and breath H2 were similar , consumption of the RS rice significantly decreased the values of glycaemic index ( GI ) and insulin index ( II ) , as compared with the intake of WT rice ( 48.4 ( sem 21.8 ) v. 77.4 ( sem 34.9 ) for GI , 34.2 ( sem 18.9 ) v. 54.4 ( sem 22.4 ) for II , P < 0.05 ) , respectively . Conversely , intake of the RS rice meal significantly elevated the concentrations of breath H2 , as compared with WT rice ( 38.9 ( sem 17.6 ) v. 10.5 ( sem 3.7 ) parts per million for peak levels of breath H2 , P < 0.05 ) through a period of 16-h tests . Consumption of the GM RS-enriched rice meal decreased the postpr and ial glycaemic and insulinaemic responses and promoted RS fermentation-related production of H2 in the large bowel of young and healthy Chinese adults Glycaemic variability challenges the accuracy and use of the glycaemic index ( GI ) . The purpose of the current study was to determine the role of mastication on GI . Using a r and omized , controlled , crossover , non-blind design , 15 healthy young subjects returned on 5 separate days for three glucose and two rice test sessions . At the rice sessions , subjects chewed each mouthful either 15 or 30 times . Rice chewed 15 times produced a total glycaemic response ( GR ; 155 mmol min/l ) , peak GR ( 2.4 mmol/l ) and GI ( 68 ) significantly lower than when chewed for longer ( 30 times ) ( 184 mmol min/l , 2.8 mmol/l and 88 , respectively ) . The study shows that the GI of rice is affected by the degree of mastication . Chewing 15 times compared with 30 times significantly attenuates the GI , suggesting that mastication may potentially contribute to the glycaemic variability of rice . While future work must establish the extent and limits to which mastication affects glycaemia , it could also explore the potential of using mastication to reduce the glycaemic load of rice Three commonly consumed Indian rice varieties ( Sona Masuri , Ponni and Surti Kolam ) were tested for their glycaemic index ( GI ) .  Healthy volunteers were recruited and after an overnight fast were given a 50 g available carbohydrate portion of glucose ( reference food ) or different varieties of cooked rice ( test foods ) on separate occasions . The fasting as well as postpr and ial capillary blood glucose response was determined over 2 h , and the incremental area under the curve ( IAUC ) was calculated . The GI was calculated as the IAUC of the test food/IAUC of the reference food ( glucose ) × 100 . The differences between the GI values for Sona Masuri ( 72.0 ± 4.5 ) , Ponni ( 70.2 ± 3.6 ) and Surti Kolam ( 77.0 ± 4.0 ) rice varieties were non-significant ( p = 0.606 ) and are all classified as high GI varieties of rice . There is an urgent need to study the GI of other commonly consumed rice varieties and to develop rice of a lower GI value BACKGROUND We evaluated glycaemic response of a brown rice variant ( BR ) developed by cross-breeding . Subjects ( n = 9 ) consumed 50 g carbohydrate equivalents of BR , white rice ( WR ) and the polished brown rice ( PR ) in comparison to 50 g glucose reference ( GLU ) in a cross-over design . Plasma glucose and insulin at 0 , 15 , 45 , 60 , 90 , 120 and 180 min were measured and incremental area under the curve ( IAUC ) and indices for glucose ( GI ) and insulin ( II ) calculated . RESULTS BR compared to PR or WR produced the lowest postpr and ial glycaemia ( GI : 51 vs 79 vs 86 ) and insulinaemia ( II : 39 vs 63 vs 68 ) irrespective of amylose content ( 19 vs 23 vs 26.5 % ) . Only BR was significantly different from GLU for both plasma glucose ( P = 0.012 ) and insulin ( P = 0.013 ) as well as IAUC(glu ) ( P = 0.045 ) and IAUC(ins ) ( P = 0.031 ) . Glycaemic and insulinaemic responses correlated positively ( r = 0.550 , P < 0.001 ) . Linear trends for IAUC(glu ) and IAUC(ins ) indicated a greater secretion of insulin tied in with a greater glycaemic response for WR ( r(2 ) = 0.848 ) , moderate for PR ( r(2 ) = 0.302 ) and weakest for BR ( r(2 ) = 0.122 ) . CONCLUSION The brown rice variant had the lowest GI and II values but these advantages were lost with polishing OBJECTIVE To study the influence of parboiling , amylose content and gelatinisation temperature of rice on the postpr and ial blood glucose and insulin responses in non-insulin-dependent diabetic ( NIDDM ) subjects . DESIGN AND SUBJECTS Twelve NIDDM subjects ingested high ( 27 % ) and low amylose content five test meals of 50 g available carbohydrates as white bread , cooked polished rice with high ( 27 % ) and low amylose content ( 12 % ) with different gelatinisation temperature and as nonparboiled and parboiled . The meals were taken in r and om order after 
    Output:
    
There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice : ( 1 ) inherent starch characteristics ( amylose : amylopectin ratio and rice cultivar ) ; ( 2 ) post-harvest processing ( particularly parboiling ) ; ( 3 ) consumer processing ( cooking , storage and reheating ) .
The milling process shows a clear effect when compared at identical cooking times , with brown rice always producing a lower PPG and PPI response than white rice .
However , at longer cooking times normally used for the preparation of brown rice , smaller and inconsistent differences are observed between brown and white rice