As diabetes continues to rise as the fourth leading cause of death in the Philippines, researchers at the Philippine Rice Research Institute (PhilRice) are exploring ways to make rice safer for people with the medical condition. The focus is on identifying rice varieties with a low glycemic index (GI), a key factor in managing blood sugar levels.
“White rice is a staple food for most Filipinos, providing a significant portion of daily carbohydrates. However, its high GI often contributes to elevated blood sugar levels, increasing the risk of diabetes,” explained Dr. Marissa V. Romero, a food scientist at PhilRice. “A low-GI rice can help manage blood sugar levels by being digested more slowly, reducing the spike in blood sugar after meals.”
GI measures how quickly food raises blood sugar. Rice varieties with a GI of 70 or higher—like polished white rice—are linked to a higher risk of diabetes, while low-GI rice varieties have the potential to mitigate this effect. The International Rice Research Institute (IRRI) has previously identified NSIC Rc 182 as a promising low-GI variety through advanced in vitro testing, which simulates digestion in the lab without the use of human subjects.
Building on this work, Dr. Romero’s team used NSIC Rc 182 as a benchmark to examine other rice varieties. After extensive screening, they identified NSIC Rc 472, PSB Rc 10, and Rc 514 as low-GI alternatives with similar benefits to Rc 182. “These varieties are already favored by farmers for their resilience and high yield, and our study confirms they also offer a healthier option for diabetic patients without sacrificing taste,” Dr. Romero said.
As the demand for rice remains strong, this research offers a glimmer of hope for managing diabetes while still enjoying the beloved grain. The discovery of these low-GI varieties could pave the way for healthier rice consumption, benefiting millions of Filipinos at risk of diabetes.
