Laboratory / cell studyindependent cross-checkabstract only checked I-INTA-16 standard review
Which rice is digested most slowly?
Relationship between Physicochemical and Cooking Quality Parameters with Estimated Glycaemic Index of Rice Varieties.
Overview
Pereira CL et al.. Foods (Basel, Switzerland) 2023 · PMID 38201163 · DOI 10.3390/foods13010135
In laboratory tests, basmati and a long-grain rice had the lowest estimated glycaemic index.
Does the study support the specific claim? No · Methodological quality: low
Plain-language summary
Study explained simply
- What did the researchers want to find out?
Rice properties and digestion
- How was the study done?
In vitro digestion
- How many people, animals or samples were studied?
Commercial rices
- What was actually found?
Basmati estimated GI 68.10, among the lowest
- How large was the observed effect?
r up to -0.90
- What do the results mean in everyday life?
Basmati is not worse for blood sugar than other white rice
- What are the study's limitations?
Lab estimate only
- What does it say about Elawady's specific claim?
Contradicts a GI-based rejection of basmati
- Do the results apply to Germany and Europe?
Moderate
- What can explicitly not be concluded from this study?
Human outcomes
Scientific in-depth review
1. Full reference
- Authors
- Pereira CL et al.
- Journal
- Foods (Basel, Switzerland)
- Year
- 2023
- Identifier
- PMID 38201163 DOI 10.3390/foods13010135
- 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
Relationship between physicochemical/cooking properties and estimated GI of rice varieties
3. Study design and population
- Study design
- Laboratory / cell study – In vitro digestion study of commercial rice types (estimated GI)
- Population
Commercial rice types
- Country
Not stated in abstract
- Period
not stated
- Sample size
Several commercial rice types
- Inclusion and exclusion criteria
not stated in abstract
4. Methods and endpoints
- Exposure / intervention
Rice type
- Comparator
Other rice types
- Endpoints
Starch digestibility; estimated GI
- Statistical methods
Correlations
5. Actual results
- Results
Resistant starch, gelatinisation temperature and setback correlated with estimated GI (r = -0.90, -0.90, -0.70). Long B and Basmati had the lowest estimated GI values (68.44 and 68.10).
- Absolute risks
Not applicable
- Authors' conclusion
Physicochemical parameters predict starch digestibility; Long B and Basmati had the lowest estimated GI.
6. Strengths
- Standardised in vitro method
7. Weaknesses
- In vitro estimate, not human GI
8. Risk of bias
- Orienting tool
- none applicable
- Type of assessment
- simplified assessment (abstract only)
- Full formal assessment
- no
- Overall risk of bias
- not assessable
- Rationale
In vitro.
9. Assessment of the statistical interpretation
Estimated GI only.
10. Relevance to the specific claim
Basmati ranked among the lowest estimated GI of tested rices.
11. Independent contrary findings
In vivo values vary (I-INTA-15).
12. Transferability to Germany and Europe
Moderate.
13. Overall methodological judgement
Supports that basmati is not a high-impact rice compared with others.
| Multidimensional assessment | |
|---|---|
| Authenticity of the source | verified |
| Methodological quality | low |
| Risk of bias | not assessable |
| Precision of results | not applicable |
| Directness | very indirect |
| Reproducibility | unknown |
| Consistency with the overall evidence | mixed |
| Regional transferability | moderate |
| Adequacy of the interpretation (by the archive) | not applicable |
14. Open questions
Egyptian varieties not reported in abstract.
15. Linked fact checks
- Basmati rice is 'wrong' (in another video: 'not good ... rubbish'); ordinary Egyptian white rice is the rice to eat. – Studies contradicting or limiting the claim