A review on the influence of Basmati rice characteristics on glycemic responses for metabolic syndrome prevention

Purpose The rise in metabolic syndromes, such as hyperglycemia, dyslipidemia and inflammation, is closely linked to calorie-rich diets high in refined carbohydrates. This study aims to evaluate existing studies to assess the implications of Basmati rice in the prevention and management of metabolic syndrome, offering insights into its potential as a lower glycemic index staple food. Design/methodology/approach This review explores the influence of Basmati rice, a variety known for its intermediate amylose content and distinct postharvest processing, on glycemic and insulin responses. Data extracted from selected studies included starch composition, glycemic index values, methodologies for glucose and insulin measurement and comparisons with other rice varieties. The impact of different cooking and processing methods, such as parboiling and soaking, on starch digestibility was also reviewed. Findings Basmati rice’s starch structure, particularly its amylose-to-amylopectin ratio, makes it more resistant to digestion compared to other rice varieties. This resistance has been shown to reduce postprandial blood glucose and insulin spikes, making it a potentially better option for individuals at risk of metabolic conditions. Postharvest processing methods, such as parboiling, also affect starch digestibility and its impact on glucose metabolism. Originality/value This review evaluates existing studies to assess the implications of Basmati rice in the prevention and management of metabolic syndrome, offering insights into its potential as a lower glycemic index staple food.