Glycemic and Lipid Metabolic Markers in Type 2 Diabetes Mellitus Patients after Consuming Red Pigmented Parboiled Rice as a Staple—A Clinical Trial

Upul Cosman, Priyadharshika Hettiarachchi, Kamani Wanigasuriya, Rasika Perera


Red pigmented rice has been proven to have unique properties beneficial to health. These might be further enriched if parboiled. This study investigated the effects of consumption of RPPR on glycemic response, lipid profile and BMI in diabetics.

For this prospective study patients with diabetes mellitus (aged 40-75 yrs) in a prison (n = 69) were recruited. Their usual diet in prison was red pigmented rice. They were served 180 g of RPPR for 16 weeks during intervention period.

Fasting Plasma Glucose (FPG) and BMI was assessed at 0, 4, 8, 12 weeks and glycated haemoglobin and lipid profile at 0 and 16 weeks. Values at 0 weeks were compared with those at 4, 8, 12, 16 weeks after consuming RPPR using ANOVA repeated measures. HBA1c and lipid profile at 16 weeks were compared with the 0 week value. During consumption of RPPR, FPG was significantly reduced at 8 (p = 0.006), 12 (p = 0.002), and 16 weeks (p = 0.005), with a significant reduction of the BMI at 8 (p = 0.028) and 16 weeks (p = 0.003). At the end of 16 weeks of consuming RPPR, LDL, Total Cholesterol (TC) and TC/HDL ratio were significantly reduced compared to 0 weeks (p = 0.001, p = 0.013, p = 0.032, respectively. These results suggest that RPPR consumption reduces FPG, LDL, TC,TC/HDL ratio and BMI.

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Copyright (c) 2017 Upul Cosman, Priyadharshika Hettiarachchi, Kamani Wanigasuriya, Rasika Perera

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