METHOD FOR DETERMINING AND SELECTING LOW GLYCEMIC INDEX RICE PROCESSING FOR DIABETES PREVENTION

Abstract

This invention concerns a method in the field of food and health technology used to determine and select low-glycemic index rice processing as an effort to prevent diabetes. This method is carried out by providing rice processed using various processing methods, consuming the rice by the subjects, measuring the blood glucose response after consumption, and comparing the blood glucose response between the rice processing methods. Based on the results of this comparison, the rice processing method that produces a lower glycemic response is determined and selected. This method is practical and applicable and can be used as a basis for recommendations for selecting rice processing methods that are safer for consumption in preventing diabetes.