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

Bhupinder Kaur, Viren Ranawana, Jeyakumar Henry

Research output: Contribution to journalArticlepeer-review

137 Citations (Scopus)
12 Downloads (Pure)


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 glycaemic index (GI) food, however this depends on varietal, compositional, processing and accompaniment factors. Being a major contributor to the glycaemic 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 glycaemic 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.

Original languageEnglish
Pages (from-to)215-236
Number of pages22
JournalCritical reviews in food science and nutrition
Issue number2
Early online date15 Jan 2015
Publication statusPublished - 2016


  • rice
  • rice products
  • glycaemic index
  • glycaemic response
  • diabetes


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