Diabetes mellitus currently ranks as the fifth cause of deaths in the Philippines, according to data released by the Philippine Statistics Authority (PSA) last November.
The disease accounts for 12,178 deaths from January to May, 2024, or 6.2 percent of the total deaths nationwide.
While this is lower than the 14,416 deaths from diabetes reported by the PSA during the same period in 2023, health experts believe that the condition remains a chief health concern, especially among young Filipinos.
Dietary preferences of Filipinos contribute to the prevalence of diabetes in the Philippines, and one factor seen by some experts is the high consumption of rice in the country.
This is one of the main motivators for experts from the Philippine National Rice Institute (PhilRice) in Los Baños, Laguna to develop rice varieties that are better suited for people with this medical condition.
Currently, PhilRice researchers are investigating rice with low glycemic indexes (GI) to help manage blood sugar levels.
According to Dr. Marissa Romero, a food scientist at PhilRice, white rice is the primary source of carbohydrates for most Filipinos, and excessive rice consumption often contributes to the development of diabetes.
“GI measures how fast our food raises blood sugar. The polished white rice [has] a GI of 70 and above, which can increase the risk of diabetes,” Romero added.
Their collaborator, the International Rice Research Institute (IRRI), had previously identified NSIC Rc 182 as a low-GI rice variety using its advanced in vitro laboratory test that simulates digestion, instead of using humans as test subjects.
In their study, Romero’s team used this as a reference variety to identify appropriate grain quality and pasting property indicators for low-GI rice.
After screening several varieties, they found that NSIC Rc 472, PSB Rc 10, and Rc 514 had similar GI to Rc 182.
“Farmers already prefer these varieties, and our study confirmed that they have relatively low-GI,” Romero added.
These varieties, known for their resilience and high yield, offer diabetic patients a healthier option without compromising flavor, she added.
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