Properties of Thai cooked rice and noodles differing in glycemic index in noninsulin-dependent diabetics

Plant Foods Hum Nutr. 1989 Dec;39(4):369-74. doi: 10.1007/BF01092074.


Glycemic index responses of two cooked rices and six types of cooked noodles consumed by eight noninsulin-dependent diabetics correlated positively with in vitro starch digestibility of food slurry and negatively with amylose content of the food. Glutinous (waxy) rice had the highest values, and mung bean noodles the lowest.

MeSH terms

  • Amylose / metabolism
  • Blood Glucose / analysis*
  • Cooking
  • Diabetes Mellitus, Type 2 / physiopathology*
  • Digestion
  • Fabaceae / metabolism*
  • Food
  • Humans
  • Oryza / metabolism*
  • Plants, Medicinal*
  • Thailand


  • Blood Glucose
  • Amylose