Comparison of Influence

White Rice and Red Rice

Against Blood Glucose
Christian Yonathan1, Adrian Suhendra2
1. Faculty of Medicine, University of Maranatha, Bandung
2. Section of Clinical Pathology, Faculty of Medicine, University of Maranatha, Bandung

Faculty of Medicine, University of Maranatha

Jl. Prof. Drg, Suria Sumantri MPH No. 65 Bandung 40164 Indonesia

ABSTRACT
Backgrounds Diabetes mellitus (DM) is a worldwide-known disease that has
come into the spotlight as it is a silent killer to patients. In nowadays white rice is
highly consumed by the community especially in Indonesia. The amount of glucose
contained in white rice higer than bworn rice that can causes an increase in the
blood glucose rate and becomes a factor related to high blood glucose rate disease.
Red rice would be an alternative which only increase slightly blood glucose rate.
Objective To investigate whether the blood glucose rate of those who consume
redrice is lower compared to those who consume white rice.
Methods A quasi experimental design was carried out with a total of 30
young adult participants. The blood glucose rate of each participant was measured
during fasting and 2 hours postprandial using a capillary blood. Statistical Analysis
using Paired t test with = 5%.
Results The average result of the blood glucose rate 2 hours postprandial for
participants that consumed red rice is 101.77 mg/dL. This showed a significant
difference compared to the blood glucose rate 2 hours postprandial of the
participants that consumed white rice with their result being 115.13 mg/dL with
p<0.01.
Conclusion The blood glucose rate during consumption of red rice is lower
when compared with consumption of white rice.
Keywords: white rice,red rice, blood glucose rate

INTRODUCTION
Diabetes mellitus (DM) is a chronic disease caused by the body's inability to produce
insulin, or due to ineffective use of insulin production. It is characterized by high levels of
glucose in the blood. Diabetes mellitus is composed of two types: the first type is caused due to
heredity and the second type of lifestyle. In general, almost 80% prevalence of diabetes is type 2
diabetes mellitus (DM2). This is probably caused by an unhealthy lifestyle. Diabetes mellitus has
become a global health problem. Number of patients with this disease continues to increase

dramatically, including in Indonesia. It is estimated that in 2030 the prevalence of diabetes in

Indonesia reached 21.3 million people. The results of basic medical research (Riskesdas) in 2007
showed that the proportion of causes of death due to diabetes in the age group 45-54 years in
urban areas was ranked 2, namely 14.7%, and in rural areas was ranked 6 is 5.8 % (MOH, 2012)
(1). One of the prevention efforts that can be done is setting a good diet. Various studies have
shown, change the type of food consumed effectively to control blood glucose levels, one of
which is to replace white rice with red rice (2).
Rice (Oryza sativa L.) derived from rice plants that have been cultivated around 8000 to
9000 years ago by the Chinese as a staple food. Until now, mainly rice and white rice, is still the
main ingredient staples in many developing countries including Indonesia. Indonesian people are
rice eaters. The high level of consumption of white rice may lead to the risk of DM2 (3).
Red rice is a type of rice that is not milled and include natural grains also contain anthocyanins
which is the source of the red color (4). Levels glicemic index (GI) is low and the content of
nutrients, fiber, vitamins and minerals that are high in red rice can prevent excessive increase in
blood glucose. Based on the above, the authors are interested in studying comparative red rice
and white rice to the increase in blood glucose in normal individuals.
RESEARCH PURPOSES
Want to know if the blood glucose levels of people who eat red rice is lower than those
who ate white rice.
EQUIPMENT, MATERIALS, AND HOW
This research is a quasi experiment. Data analysis wear test "t" paired with = 5%. Tools
and materials are used in the form of white rice and red rice, finger capillary blood III or IV,
glucometer On Call Plus, strip On Call Plus accommodate the blood capillaries, lancet and
lancing device, cotton 70% alcohol, the scales. Research subjects fasting blood glucose levels
checked, then asked to eat white rice, after 2 hours, rechecked her blood glucose levels. A hose 1
week washout period, patients were re-check fasting blood glucose levels, then asked to eat red
rice, after 2 hours, rechecked her blood glucose levels.

RESULTS AND DISCUSSION

Table 1 Comparison of Mean Blood Glucose 2 hours Post prandial After Eating White
Rice and Red Rice

Rice
white
Red
DISCUSSION

Rerata GD 2 jPP
(mg/dL)
115,13
101,77

Rentang (mg/dL)
102-131
90-120

SD
7,41
8,12

Uji t
p
< 0,01

Glucose produced from food / beverage containing carbohydrates consisting of a

monosaccharide, disaccharide, and polysaccharide. Carbohydrates are converted into glucose in
the liver and is useful for the formation of energy in the body. Glucose will be absorbed by the
small intestine and then carried by the bloodstream and distributed throughout the body. Glucose
also stored in the blood plasma in the form of blood glucose (blood glucose) (5) (6).
White rice is white rice is somewhat transparent because it has little aleurone. At this
stage of processing white rice, which is the outermost part of the husk and aleurone epidermis is
removed so that the white rice has little aleurone. Because the epidermis of white rice have been
lost during the milling process would cause the nutrient content in the white rice were lost (7).
Meanwhile Red rice is a type of rice that is not milled and include natural grains. At this stage of
the processing of red rice, only the outer husk is removed so that the red rice husk which still
contain aleurone. Red rice can reduce the risk of developing DM2. This is because the
magnesium content in the red rice aleurone able to increase the metabolism of glucose in the
blood by increasing the secretion of the hormone insulin. Magnesium is able to act as a cofactor
for enzymes that increase assist the process of insulin secretion (2). Besides the high fiber
content in the red rice is also able to slow the absorption of sugar into the blood and increase the
sensitivity of the hormone insulin (2). Fiber is also in the intestine would inhibit the activity of
the enzyme alpha-amylase which serves to digest starch so that the amount of sugar absorbed
less. Butiric content of Gamma Amino Acid (GABA) is higher in red rice compared to white rice
capable of stimulating the pancreatic beta cells to produce insulin excess (8). Research also
suggests that the glycemic index levels lower than red rice than white rice. This is why red rice
does not increase blood glucose levels as high as white rice (2).
CONCLUSION
Blood glucose levels in people who eat red rice is lower than those eating white rice.
SUGGESTION
Further research carried out on people who suffer from diabetes mellitus with strict
supervision. Further research conducted with different brands of white rice. Further studies of
venous blood vessel used as research material. Health teaching about the benefit of red rice as a
daily food to consume to the community