The Glycemic Index of Rice and Rice Products: A Review, and Table of GI Values

Crit Rev Food Sci Nutr. 2016;56(2):215-36. doi: 10.1080/10408398.2012.717976.


Rice is the principle staple and energy source for nearly half the world's population and therefore has significant nutrition and health implications. Rice is generally considered a high glycemic index (GI) food, however, this depends on varietal, compositional, processing, and accompaniment factors. Being a major contributor to the glycemic load in rice eating populations, there is increasing concern that the rising prevalence of insulin resistance is as a result of the consumption of large amounts of rice. Devising ways and means of reducing the glycemic impact of rice is therefore imperative. This review gathers studies examining the GI of rice and rice products and provides a critical overview of the current state of the art. A table collating published GI values for rice and rice products is also included.

Keywords: Rice; diabetes; glycemic index; glycemic response; rice products.

Publication types

  • Review

MeSH terms

  • Agriculture / economics
  • Cooking
  • Food Supply
  • Glycemic Index*
  • Humans
  • Oryza / chemistry*
  • Oryza / metabolism*