Scientists Find Key Gene for GI of Rice
July 13, 2012| |
Researchers from the International Rice Research Institute (IRRI) and Commonwealth Scientific and Industrial Research Organisation (CSIRO) have identified the key gene that determines the glycemic index (GI) of rice. This breakthrough will help breeders develop rice varieties with different GI levels, depending on the needs of the consumers. This would also pave the way towards the development of low GI food products based on rice.
According to IRRI scientist Dr. Melissa Fitzgerald, GI is the measure of the relative ability of carbohydrates in foods to raise blood sugar levels after eating. Dr. Tony Bird of CSIRO stressed that low GI diets can reduce the likelihood of developing Type 2 diabetes, and also help diabetics improve their condition.
Read CSIRO's media story at http://www.csiro.au/en/Portals/Media/Study-reveals-good-news-about-the-GI-of-rice.aspx.
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