The study was conducted by the research team from the International Rice Research Institute (IRRI) - an international NGO based in the Philippines, and Food Futures Flagship programme of CSIRO - a national government body for scientific research in Australia.
It revealed that the GI of rice ranges from a low of 48 to a high of 92, with an average of 64, and the GI of rice depends on the type of rice consumed.
According to researchers, the study finding is good news as it indicates that people with diabetes or at risk of developing diabetes can choose the right variety of rice to maintain a healthy, low GI diet.
The researchers also identified a key gene which determines the GI of rice, a development which can enable rice breeders to develop rice varieties with different GI levels based on consumer needs.
Once the low GI rice varieties are developed in the future, food processors can produce low GI food products based on rice.
Dr Melissa Fitzgerald, who led the IRRI team, said that different varieties of rice have different GI values, which can enable rice consumers to make informed choices about the kind of rice they want to consume.
"Rice varieties like India's most widely grown rice variety, Swarna, have a low GI and varieties like Doongara and Basmati from Australia have a medium GI," Fitzgerald added.
Low GI foods have a range of 55 and less; medium GI -range between 56 and 69, while high GI measure 70 and above.
