In last few years, diabetes and cardiovascular diseases are increasing exponentially in India. It is true that we Indians are genetically predisposed to develop diabetes, faulty dietary practices and a sedentary lifestyle are also key drivers of the recent scenario of diabetes.

Traditional Indian dietary habits are rapidly being displaced by diets that are high in calories, carbohydrates, sugar, fat and salt. In India, the bulk of carbohydrates and more than 50% of the daily calories are derived from polished white rice and other refined flour-based foods. Studies show that consumption of excessive refined grains increases one’s risk for type 2 diabetes and metabolic syndrome. During rice milling, first we get brown rice (unpolished rice, a whole grain which contains 60-70% bran and germ loaded with lot of nutrients). Further polishing of brown rice leads to the production of white rice, with the loss of bran and germ, and consequently its dietary fibre, proteins, vitamins, minerals and other health beneficial phytochemicals. Consumption of white rice-based food preparations as staple choices leads to higher dietary glycemic load (GL) and glycemic index (GI) (a scale which ranks carbohydrates containing foods based on the blood glucose raising potential upon consumption relative to the GI of glucose set to a scale of 100). Foods high in GI and GL elicit higher insulin responses and subsequently lead to insulin resistance, type 2 diabetes and worsen glycemic control in those with diabetes.

Whole grain cereals with intact dietary fibre contain higher levels of unavailable carbohydrates (non-starchy polysaccharides) compared to refined/polished grains. Such whole grain-based foods are helpful in reducing the GL of diets. Switching over to low GL and lower GI foods are highly beneficial in the prevention and management of diabetes and obesity.

Rice is consumed in a variety of forms across India. Apart from plain cooked rice, it has been used to prepare idli, dosa, puffed rice, parched rice etc. Among these, flaked rice is one of the most important rice based products. It is mainly consumed in the form of upma/poha in southern, eastern, north-eastern and western regions of the country.

Studies show that brown rice (unpolished rice) in the form of plain cooked rice and also in some of the traditional south Indian preparations (sambar rice, khichidi, idli, dosa etc.,) elicit lower glycemic responses as compared to white rice. Brown rice is versatile and could be a functional ingredient in whole grain-based health foods. It can be a healthy replacement for white rice in many traditional preparations such as idli, dosa, string hoppers, adai etc. Currently available white rice flakes are fibre depleted and flaked brown rice is scarce in the Indian market. Hence, efforts were undertaken at MDRF to brown rice suitably and its physico-chemical and glycemic properties were evaluated.

Brown rice may be a healthier option to conventional refined rice as it contains higher levels of dietary fibre as well as bran-associated nutrients and phytochemicals. Adoption of whole grain-based products like flaked brown rice in the diet helps in improving the quality of diet.