Rice, rather than meat, serves as the primary source of protein for Filipinos. This point was prominently highlighted by Dr. Eva Goyena, Senior Science Research Specialist at the Department of Science and Technology – Food and Nutrition Research Institute (DOST-FNRI).
Based on findings from the 2023 National Nutrition Survey, Dr. Goyena pointed out a concerning fact: rice and rice-based products now constitute approximately 50% of the average Filipino’s energy intake, significantly surpassing the recommended levels for a balanced diet.
Dr. Goyena noted that rice is a source of various vitamins, including thiamin and niacin, as well as minerals like zinc and phosphorus. However, certain nutrients, such as vitamin E, magnesium, potassium, and manganese, are diminished during the milling and polishing process.
More often than not, doctors recommend that people limit their consumption of white rice due to its elevated glycemic index (GI). This characteristic indicates that it can lead to swift increases in blood sugar levels. The reason for this is its substantial carbohydrate content coupled with low fiber, resulting in rapid digestion and absorption.
The rising trend of “unlimited rice” in various restaurants and eateries has led to a significant increase in diabetes cases in the country. According to the recently published National Nutrition Food Consumption Survey, two out of every ten Filipino adults aged 20 to 59 are categorized as prediabetic. This suggests that these individuals exhibit elevated blood sugar levels, which could potentially develop into type 2 diabetes.
Fortunately, there is encouraging news for rice enthusiasts. Researchers at the Laguna-based International Rice Research Institute (IRRI) have successfully pinpointed the genes that are responsible for creating rice varieties with low and ultra-low GI levels.
This important discovery facilitates the conversion of commonly consumed rice varieties into low and ultra-low GI alternatives for refined white rice, employing traditional breeding methods while preserving the quality of the grains and ensuring that the yield is not compromised.
Many rice varieties grown in the country have a GI ranging from 70 to 92, which is considered unhealthy for those with diabetes.
IRRI categorizes GI levels as follows: levels below 45 are classified as ultra-low, those ranging from 46 to 55 are considered low GI, levels from 56 to 69 are deemed intermediate GI, and high GI is defined as 70 and above. The recently identified ultra-low GI line has a GI level of 44, featuring translucent backgrounds.
The rice institute said the GI measures the speed at which a food raises blood sugar levels. Foods with a high GI are rapidly metabolized, leading to significant spikes in blood glucose, which may increase the risk of developing diabetes.
In contrast, low GI rice is digested more slowly, facilitating a gradual release of glucose into the bloodstream. This process minimizes blood sugar fluctuations and promotes improved glycemic regulation, which is essential for the management and prevention of diabetes.
In the IRRI study published in the Proceedings of the National Academy of Sciences (PNAS), the research team revealed that aside from a superior set of lines that exhibited ultra-low GI, it also has an unprecedented protein level (15.99), which is twice the content usually found in conventional milled rice.
“Rice varieties with higher protein content may contribute to slower digestion and absorption rates, potentially helping control blood glucose levels, further enhancing its ultra-low GI characteristics,” IRRI said in a statement.
“Collectively, these findings underscore the stacked potential and benefits of low GI and high protein rice to offer a substantial source of protein and essential amino acids such as lysine for consumers, particularly in regions where rice is a dietary staple,” said Dr. Nese Sreenivasulu, corresponding author of the paper and principal scientist at the IRRI Grain Quality and Nutrition Center.
He further states that the rice lines in the study produced yields that are comparable to those of currently available high-yield rice varieties.
During the opening of the 6th International Rice Congress, the first batch of ultra-low GI rice samples was formally presented to President Ferdinand Marcos, Jr. “The discoveries in this congress will pave the way for greater strides in the rice industry in the Philippines and across the globe,” the president said.
The rice with low GI is, indeed, good news for Filipinos, who spend more on rice than any other food. Most of these rice-eating Filipinos are not aware they have diabetes. In recent years, the prevalence of diabetes has already reached alarming levels, resembling that of a pandemic. One in 14 adults is affected by this condition, with the total number of adult diabetes cases reaching four million, according to the International Diabetes Federation (IDF).
However, some health experts contend that the actual number of diabetes cases in the country may be higher, as the data provided by the IDF does not include younger populations or people with pre-diabetic conditions.
The Department of Health listed diabetes as the ninth leading cause of death among Filipinos today. Other sources said some 500 Filipinos are being diagnosed with the condition every day.
In Asia, eating rice is one of the possible reasons why diabetes is on the rise. A study conducted in 2007 involving Chinese women in Shanghai revealed that middle-aged women consuming significant quantities of rice and other refined carbohydrates exhibited a higher risk of developing diabetes in comparison to their counterparts who consumed these foods in lesser amounts.
The rice institute said that recognizing the varying GI values of different rice types enables consumers to make educated decisions regarding their rice consumption preferences. It added the low GI rice could help address the growing incidence of diabetes and the need for adequate protein intake for hundreds of millions of people at risk.
Low-GI diets offer a range of health benefits, said Dr. Tony Bird, a researcher of Australia’s Commonwealth Scientific and Industrial Research Organization (CSIRO) Food Futures Flagship. “Low-GI diets can reduce the likelihood of developing type 2 diabetes and are also useful for helping diabetics better manage their condition,” he pointed out.
IRRI believed low GI rice has immense potential to alleviate public health and economic burdens. According to projections, a 25% adoption of Low GI rice could lead to notable reductions in diabetes prevalence in Asia.
“This is good news for diabetics and people at risk of diabetes who are trying to control their condition through diet, as it means they can select the right rice to help maintain a healthy, low-GI diet,” Dr. Bird said of the low GI rice.
IRRI agreed. “Eating rice with other foods can help reduce the overall GI of a meal and, when combined with regular exercise, can reduce the chances of getting diabetes,” it said. “In addition, people who exercise need more carbohydrates in their diet and can take advantage of low-GI foods for sustained activity.”
— ###
