Low glycemic index rice-a desired trait in starchy staples
The global shift in food consumption patterns accompanied by a sedentary lifestyle has been driving the upsurge of non-communicable diseases, projected to remain as a global health challenge for the coming decades. Sustainable food-centric interventions should be developed and strengthened to mitiga...
| Autores principales: | , , , |
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| Formato: | Journal Article |
| Lenguaje: | Inglés |
| Publicado: |
Elsevier
2020
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| Materias: | |
| Acceso en línea: | https://hdl.handle.net/10568/164391 |
| _version_ | 1855542639739273216 |
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| author | Jukanti, Aravind Kumar Pautong, Putlih Adzra Liu, Qiaoquan Sreenivasulu, Nese |
| author_browse | Jukanti, Aravind Kumar Liu, Qiaoquan Pautong, Putlih Adzra Sreenivasulu, Nese |
| author_facet | Jukanti, Aravind Kumar Pautong, Putlih Adzra Liu, Qiaoquan Sreenivasulu, Nese |
| author_sort | Jukanti, Aravind Kumar |
| collection | Repository of Agricultural Research Outputs (CGSpace) |
| description | The global shift in food consumption patterns accompanied by a sedentary lifestyle has been driving the upsurge of non-communicable diseases, projected to remain as a global health challenge for the coming decades. Sustainable food-centric interventions should be developed and strengthened to mitigate the growing health concerns with huge socio-economic implications. Milled white rice is typically starch-rich, serves as the major daily caloric source for a majority of the world population especially in Asia. Most rice varieties are of high glycemic index (GI), a food quality inferenced to contribute to the health problems surrounding high-calorie intake and dysregulated glucose metabolism. Manipulation of GI through various approaches will significantly help in the fight against diabetes and related diseases. A multidisciplinary approach of (a) introducing low to moderate GI property to modern varieties of rice through genetic manipulations, and (b) diet-based diversification solutions in a healthy plate of well-balanced portions of macronutrients with low GI food matrix together with elevated nutrient density and dietary fibre (DF) offers a sustainable solution to address the growing concern in meeting double burden nutritional challenges. |
| format | Journal Article |
| id | CGSpace164391 |
| institution | CGIAR Consortium |
| language | Inglés |
| publishDate | 2020 |
| publishDateRange | 2020 |
| publishDateSort | 2020 |
| publisher | Elsevier |
| publisherStr | Elsevier |
| record_format | dspace |
| spelling | CGSpace1643912024-12-19T14:13:46Z Low glycemic index rice-a desired trait in starchy staples Jukanti, Aravind Kumar Pautong, Putlih Adzra Liu, Qiaoquan Sreenivasulu, Nese biotechnology food science The global shift in food consumption patterns accompanied by a sedentary lifestyle has been driving the upsurge of non-communicable diseases, projected to remain as a global health challenge for the coming decades. Sustainable food-centric interventions should be developed and strengthened to mitigate the growing health concerns with huge socio-economic implications. Milled white rice is typically starch-rich, serves as the major daily caloric source for a majority of the world population especially in Asia. Most rice varieties are of high glycemic index (GI), a food quality inferenced to contribute to the health problems surrounding high-calorie intake and dysregulated glucose metabolism. Manipulation of GI through various approaches will significantly help in the fight against diabetes and related diseases. A multidisciplinary approach of (a) introducing low to moderate GI property to modern varieties of rice through genetic manipulations, and (b) diet-based diversification solutions in a healthy plate of well-balanced portions of macronutrients with low GI food matrix together with elevated nutrient density and dietary fibre (DF) offers a sustainable solution to address the growing concern in meeting double burden nutritional challenges. 2020-12 2024-12-19T12:53:50Z 2024-12-19T12:53:50Z Journal Article https://hdl.handle.net/10568/164391 en Open Access Elsevier Jukanti, Aravind Kumar; Pautong, Putlih Adzra; Liu, Qiaoquan and Sreenivasulu, Nese. 2020. Low glycemic index rice-a desired trait in starchy staples. Trends in Food Science and Technology, Volume 106 p. 132-149 |
| spellingShingle | biotechnology food science Jukanti, Aravind Kumar Pautong, Putlih Adzra Liu, Qiaoquan Sreenivasulu, Nese Low glycemic index rice-a desired trait in starchy staples |
| title | Low glycemic index rice-a desired trait in starchy staples |
| title_full | Low glycemic index rice-a desired trait in starchy staples |
| title_fullStr | Low glycemic index rice-a desired trait in starchy staples |
| title_full_unstemmed | Low glycemic index rice-a desired trait in starchy staples |
| title_short | Low glycemic index rice-a desired trait in starchy staples |
| title_sort | low glycemic index rice a desired trait in starchy staples |
| topic | biotechnology food science |
| url | https://hdl.handle.net/10568/164391 |
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