Analysis of glycemic load of four types of rice popularly consumed in Ghana: A case study in Cape Coast Metropolis

Abstract

The purpose of the study was to investigate the Glycemic Load (GL) of four types of rice (local brown rice, local polished white rice, perfumed rice and polished perfumed white rice) popularly consumed in Ghana in order to examine its implications on health nutrition. The study sampled 12 healthy individuals into the trial. They consisted of six males and six females. Also, they were made up of six young people and six old people. After a fasting blood sample test, participants were each given a glucose solution prepared from 50g anhydrous glucose and 200ml of bottled water. The Glycemic Index (GI) was assessed by quantifying the blood glucose level of study subjects at the fasting state and after consumption of reference food (glucose) and test foods within a period of two hours at intervals 30, 60, 90, and 120th min. GL values were calculated based on the GI value for the test food. Both descriptive and inferential statistical tools were used to analyse the data. The study revealed that averagely, polished local rice (5.62 ± 0.28 mmol/L) recorded the highest blood glucose response, followed by that of polished perfumed rice (5.60 ± 0.56 mmol/L) and perfumed rice (5.55 ± 0.44 mmol/L). However, brown rice (5.21 ± 0.44 mmol/L) had the least blood glucose level. Also, all the GL values of the various types of rice tested were high. Also, people associated with cardiovascular diseases, obesity and type two diabetes should not consumed polished rice. However, they can consider taking-in brown rice since it recorded relatively lower GI and GL. The findings should assist health nutrition professionals, diabetics and consumers in their selection of rice.