A new variety of rice developed by scientists in the Philippines may offer a solution to the growing global type 2 diabetes crisis.
This innovative strain of rice has a lower glycaemic index and higher protein content which researchers believe could help reduce the risk of type 2 diabetes – especially in Asia where rice is a dietary staple.
More than 537 million adults worldwide are currently living with diabetes, and this number is expected to rise to 783 million by 2045.
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Type 2 diabetes accounts for 90% of diabetes cases and typically occurs when the body either doesn’t produce enough insulin or becomes resistant to it, leading to high blood glucose levels.
White rice has a high glycaemic index or GI which can cause sharp increases in blood sugar levels.
Previous studies have shown a link between high rice consumption and an increased risk of developing type 2 diabetes and heart disease.
With over 90% of the world’s rice produced and consumed in Asia, finding a healthier alternative is crucial.
Researchers at the International Rice Research Institute (IRRI) in the Philippines have spent 10 years developing a rice variety that may be more blood sugar-friendly.
Collaborating with the University of California and the Max Planck Institute of Molecular Plant Physiology, they screened 380 rice seed samples from IRRI’s extensive gene bank.
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Their goal was to identify rice varieties with lower glycaemic indexes and higher protein content. By combining these traits, they created a healthier rice option that could help those at risk of or living with diabetes.
Dr. Nese Sreenivasulu, a scientist at IRRI’s Grain Quality and Nutrition Centre, explained: “This could have a huge impact, especially in Asia and Africa.”
While this new rice variety is still in the early stages and not yet been grown outside of IRRI’s laboratories, plans are underway to begin cultivation in countries like India and the Philippines.
However, some experts caution against focusing solely on rice as a cause of the diabetes epidemic, highlighting that sugary drinks and ultra-processed foods are much bigger contributors to rising diabetes rates.
