Randomised controlled trialindependent cross-checkabstract only checked I-INTA-15 standard review
Do rice varieties differ in blood-sugar effect?
Rice variety and processing: contribution to glycaemic response.
Overview
Nisanka T U et al.. The Ceylon medical journal 2016 · PMID 28076944 · DOI 10.4038/cmj.v61i4.8381
In 11 volunteers, a basmati variety had a high GI (73), while parboiled rice had a low GI (40).
Does the study support the specific claim? Partly · Methodological quality: low
Plain-language summary
Study explained simply
- What did the researchers want to find out?
Rice variety and GI
- How was the study done?
Crossover GI test
- How many people, animals or samples were studied?
11 healthy adults
- What was actually found?
GI 40-73
- How large was the observed effect?
GI values
- What do the results mean in everyday life?
The type and processing of rice matter more than the name
- What are the study's limitations?
Small; local varieties
- What does it say about Elawady's specific claim?
Basmati can be high or low GI; no basis for a general rule
- Do the results apply to Germany and Europe?
Moderate
- What can explicitly not be concluded from this study?
Health outcomes
Scientific in-depth review
1. Full reference
- Authors
- Nisanka T U et al.
- Journal
- The Ceylon medical journal
- Year
- 2016
- Identifier
- PMID 28076944 DOI 10.4038/cmj.v61i4.8381
- Verification
- verified – PubMed efetch 2026-10-25
- Retracted
- no
- Corrections
- none
- Extent checked
- abstract only
- Conflicts of interest and funding
not stated in abstract
2. Research question
Proximate composition and GI of three rice varieties
3. Study design and population
- Study design
- Randomised controlled trial – Randomised crossover glycaemic index study
- Population
Healthy volunteers
- Country
Sri Lanka
- Period
not stated
- Sample size
11
- Inclusion and exclusion criteria
Healthy volunteers
4. Methods and endpoints
- Exposure / intervention
Bg 360 Samba (raw), Basmati At 405 (raw), parboiled Nadu Bg 352
- Comparator
Glucose standard
- Endpoints
Glycaemic index
- Statistical methods
Mean GI ± SD
5. Actual results
- Results
GI 66±8 (Bg 360 Samba), 73±7 (Basmati At 405, high GI), 40±4 (parboiled Nadu Bg 352).
- Absolute risks
Not applicable
- Authors' conclusion
Parboiled Nadu and Samba rice are of nutritional significance for glycaemic control.
6. Strengths
- Standard WHO/FAO GI method
7. Weaknesses
- n = 11
- Local varieties
8. Risk of bias
- Orienting tool
- none applicable
- Type of assessment
- simplified assessment (abstract only)
- Full formal assessment
- no
- Overall risk of bias
- some concerns
- Rationale
Small GI study.
9. Assessment of the statistical interpretation
Shows that a basmati variety can have high GI; variety and processing dominate.
10. Relevance to the specific claim
Shows variability; one basmati variety had high GI.
11. Independent contrary findings
Other basmati products low/medium GI (I-INTA-14).
12. Transferability to Germany and Europe
Moderate.
13. Overall methodological judgement
GI is variety- and processing-specific, not determined by the label 'basmati'.
| Multidimensional assessment | |
|---|---|
| Authenticity of the source | verified |
| Methodological quality | low |
| Risk of bias | some concerns |
| Precision of results | moderate |
| Directness | indirect |
| Reproducibility | partly replicated |
| Consistency with the overall evidence | mixed |
| Regional transferability | moderate |
| Adequacy of the interpretation (by the archive) | not applicable |
14. Open questions
Egyptian rice GI.
15. Linked fact checks
- Basmati rice is 'wrong' (in another video: 'not good ... rubbish'); ordinary Egyptian white rice is the rice to eat. – Studies with mixed or unclear results