These positive results mean that rice can be part of a healthy diet for the average consumer and people with diabetes, or at risk of diabetes, can select the right rice type to maintain a low GI diet. The research was undertaken by the International Rice Research Institute and CSIRO’s Food Futures Flagship. Dr Tony Bird, CSIRO Food Futures Flagship researcher, acknowledges that low GI diets offer a range of health benefits. “Low GI diets can reduce the likelihood of developing Type 2 diabetes, and are also useful for helping diabetics better manage their condition,” he said. The research also identified the gene that determines the GI of rice, allowing growers to develop rice varieties with lower GI levels to meet consumer demand.
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