2019 Volume 72 Issue 2 Pages 85-89
High-amylose rice elicits a reduced postprandial glucose response, as well as a lower glycemic index, in comparison with low-amylose white rice. The Ehime Research Institute of Agriculture has been growing the high-amylose rice variety “Hoshinishiki” because its yield and taste may be rated more highly than other high-amylose rice varieties grown in a similar climate. The objective of this study was to assess the glycemic index of “Hoshinishiki”. The protocol employed conformed to that of the Japanese Association for Glycemic Index Studies. The subjects were eight healthy men aged 21‐48 years. The glycemic index of “Hoshinishiki” was calculated from the incremental area under the curve (IAUC) of the blood glucose level two hours after consumption of standard white rice (twice) and “Hoshinishiki” (once). The mean IAUC was 4872.5 min・mg/dL and 4015.31 min・mg/dL for standard white rice and “Hoshinishiki”, respectively. The glycemic index of “Hoshinishiki” based on these values was 86.2. In conclusion, the glycemic index for the high-amylose rice variety “Hoshinishiki” grown in Ehime prefecture is 86.2, compared with that of standard white rice.
