Determination of glycemic index and load of commercially available non-pigmented and pigmented rice varieties in the Philippines.

Glucose 201 System. The fasting sample was taken at - 5 min relative to test food intake, followed by postprandial measurements at 15, 30, 45, 60, 90, and 120 min. The incremental area under the glucose response curve (iAUC₀-₁₂₀min), excluding the baseline fasting value and considering only the positive incremental area, was calculated to derive the glycemic index (GI) of each rice variety. The corresponding glycemic load (GL) values were subsequently determined.The glycemic index (GI) values of the test foods varied across rice types. Black rice had the lowest GI at 49, which fell within the low category. Red rice had a GI of 69, placing it in the medium category, while white rice registered the highest GI at 71, classifying it as high.In terms of glycemic load (GL), all rice varieties were consistently classified within the medium range. Black rice had a GL of 12.25, while both red rice and white rice recorded a GL of 17.75.These findings provide valuable insights for consumers seeking to manage weight and lower the risk of non-communicable diseases by choosing locally grown pigmented rice varieties. Further studies should examine how rice processing, harvesting, and storage affect glycemic responses, and should also include a broader range of pigmented rice varieties to strengthen dietary guidelines.