PHILIPPINES – Scientists at the International Rice Research Institute (IRRI) in the Philippines have made a breakthrough in developing a new rice variety that could help reduce the global burden of diabetes.
White rice, a staple in many countries, is typically a high-GI food, with most varieties ranging from 70 to 72 on the GI scale.
This poses a challenge in regions where rice is a dietary cornerstone, particularly in countries with growing rates of Type 2 diabetes. In response, the IRRI scientists have developed a new rice variety with a GI as low as 25, a significant reduction compared to traditional rice varieties.
The new rice variety, which resembles white rice but with smaller grains, is also high in protein, making it a healthier option for those at risk of or managing diabetes.
“We thought that if we could come up with a diet with low glycemic index properties (and) that could be considered healthier, not only to those subjects who are diabetic and pre-diabetic … then it could be a very good intervention to counter growing incidences of diabetes,” said Dr. Nese Sreenivasulu, principal scientist at IRRI’s grain quality and nutrition center.
Currently, approximately 537 million adults worldwide are living with diabetes, and that number is projected to rise to 783 million by 2045, according to the International Diabetes Federation.
According to Statistics Canada, diabetes affects almost 10% of the population in Canada, with 3.7 million people diagnosed as of 2020-21.
This chronic condition occurs when the body does not produce or effectively use insulin, which is necessary for converting sugar into energy. If blood sugar levels remain elevated, symptoms such as thirst, blurred vision, and headaches can develop, leading to more severe complications such as blindness or amputations.
Foods with a lower GI have been shown to be beneficial in managing blood sugar levels for those with diabetes or pre-diabetes.
According to the scientists, this project is the result of over a decade of research, involving collaborations with the University of California, the Max Planck Institute of Molecular Plant Physiology in Germany, and Bulgaria’s Centre of Plant Systems Biology.
Utilizing IRRI’s extensive rice gene bank—the largest in the world—researchers screened 380 seed samples over 10 years to identify genes associated with low GI and high protein content. The successful identification and combination of these genes led to the development of this innovative rice variety.
Although this rice is still in the testing phase, it holds great promise for global markets. Multi-location trials are currently underway in more than 10 provinces in the Philippines, with plans to expand to India.
The IRRI aims to have this new rice variety ready for market within the next two years
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