Effect of Matta Rice Vs Ponni Rice on Post Lunch Blood Glucose levels among People with Type 2 Diabetes: A Randomized crossover
study from South India
Mythili Rajendran, Arutselvi Devarajan, Satyavani Kumpatla, Vijay Viswanathan
M V Hospital for Diabetes and Prof M Viswanathan Diabetes Research Centre, Royapuram Chennai
RESULTS
Background and Aim
MAIN FINDINGS OF THE STUDY
Table 2. Changes in within group difference of kerela matta rice and tamil nadu
Study
design:
A Cross Over
study
Table
1 Baseline
characteristics
of the study participants N= (70)ponni rice baseline vs 7th day and beaselin vs 14th day blood glucose level
There was a significant reduction in Pre-lunch blood glucose levels on the 14th day
Study Setting: The study was done in a tertiary care center for
from baseline (-4.5mg/dl vs.-1.4mg/dl, p=0.002) and pre-also found significant
diabetes in Chennai, South India.
in Post lunch blood glucose levels at 14th day from baseline (-31.53mg/dl
Matta Rice ( N=47) Within Groupreduction
difference
Study duration: The study was conducted between March to
p=0.007) in Matta rice group compared to Ponni rice group.
Baseline vs.-6.51mg/dl,
P
May 2023.
Variabl
Baseline
Vs
There
Baseline
7th day
14th day
P Value in PLBG levels on 7th day 167.15±36.25 (P=0.01)
Vs
Valuwas a significant reduction
e
14th day Diff
Inclusion criteria: People with type2 diabetes aged between 25-60
7th day Diffand e14th day 164.45±30.86 (p=0.01) from baseline 195.98±43.64, among those who
years, of both genders with HbA1c in the range of less than 7.5%, who
consumed Matta rice.
125.26±2
122.57±26.
121.11±15.
were on only oral antidiabetic medications for the past one year of
FBS
2.68+21.36But0.39
0.16
there4.15+19.84
was no significant
reduction found in those consuming Ponni rice in the
2.79
87
62
duration were included in the study.
follow up on 7th day 165.70±25.86 (P=0.18) and 14th day 165.65±33.87 (P=0.21) from
195.98+4 167.15±36. 164.45±30. 28.83+46.0 <0.0
baseline172.17±34.47.
Exclusion criteria: People with Type 1 diabetes, gestational
PPBS
31.53+53.16
<0.01
3.64
25
86
5
1
It was observed that there was a significant reduction in calorie intake among the
diabetes, thyroid dysfunction, uncontrolled type 2 Diabetes with
participants when they consumed Matta rice (baseline Vs 14th day: 1473 Vs1296
diabetes complications such as diabetic retinopathy, nephropathy and
Ponni Rice ( N=47) Within Groupkcals;
difference
p<0.001).
neuropathy; other conditions like cancer and malabsorption syndrome,
Discussion
Baseline
Baseline
any other
psychiatric
illness and under weight loss
management and
Baseline
Parameters
N (%)
Variabl
Vs
P
Vs
unwilling
excluded from the
Ageto sign the informed consent form were
52(28,60)
Baseline
7th day
14th day
P Value
e
7th
day
Value
14th
day
study. Male
44 (63%)
Matta rice has low glycemic index and high fiber content compared to
Ponni rice.
Limited evidence was available on the post lunch blood glucose
(PLBG) levels of people with diabetes (DM) consuming Matta rice
and Ponni rice.
Our aim was to see the effect of pre- lunch and post-lunch blood
glucose levels after the consumption of Matta rice and Ponni rice
among people with T2DM.
OBJECTIVES
To compare two-meal effect on the post-lunch blood glucose level (PLBG)
To compare crossover post-lunch blood glucose level between two meal (PLBG)
To compare Appetite assessment between the rice
Included (N= 70)
Age >25 to <=60
rs.
K/c/o T2DM
HbA1c <=7.5%
Collection: At baseline, anthropometric
measurements,
Female
26 (37%)
Excluded (N=84) Data
Height (cm)**
161(138,185)
Age >60yrs
biochemical
profile, blood pressure and 24
hr dietary recall
HbA1c>7.5%
Weight (kg)**
70.65(49.60,104.90)
were
recorded.
Pre (kg/m
and post-lunch
capillary
blood glucose
2)**
Not Willing
Body
Mass Index
27.36(19.08,46.05)
Eligible participants
(N= 70)
Male (n=44) Female (n=26)
1st
Matta Rice (N=35)
(14 days)
Ponni Rice (N=35)
1 week washout
2nd(14 days)
Matta Rice (N=24)
Ponni Rice (N=25)
Drop out 2
Drop out 0
2nd(14 days)
100 (81.3,119.3)
Male
acceptability of Matta rice was evaluated using a satiety
Female
92.1 (73.5,121.2)
visual
analogofscale.
Duration
diabetes (years)
7(2,10)
(%)diet plan was advised to all the
6.70(5.2,7.5)
An HbA1c
individual
participants and
Fasting Blood Glucose (mg/dl)*
121.37±23.06
emphasized
on the
mealGlucose
plate with a balanced distribution of
Post Prandial
Blood
(mg/dl)*
190.95±47.99
cereals,
pulses and vegetables.
Smocking
Yes
No
Alcohol
Yes
No
Education
Illiterate
School
Graduate
Physical Activity
Yes
No
Completed follow up
(N=47)
RESEARCH POSTER PRESENTATION TEMPLATE © 2019
www.PosterPresentations.com
FBS
PPBS
levels
were
collected at 7th
and 14th days of follow-up. The
Waist
Circumference
(cm)**
Drop out
10
Drop out 11
1st(14 days)
Diff
4.30%
95.70%
121.09+1
8.49
172.17+3
4.47
120.68+17. 119.70+16. 0.40+19.7
89
42
7
165.70+25. 165.65+33. 6.47+32.7
86
87
5
Diff
0.89
0.18
Base Line Vs 14 Base Line Vs
day Diff Matta 14 day Diff.
Rice
Ponni Rice
95% Confidence
Interval of the
Difference
Mean
Mean
Lower
Upper
FBS
-4.15
-1.38
-9.78
4.25
0.015
PPBS
-31.53
-6.51
-43.47
-6.57
0.007
Variables
1600,00
ENERGY INTAKE
1541,66
1552,94
1550,00
27.10%
57.10%
15.70%
1.38+13.8
3
6.51+34.8
0
0.50
significant reduction in post lunch blood
0.21
glucose level when compared with ponni
1500,00
1473,10
1450,00
1400,00
rice.
Nivedita Pavithran etal 2020 conducted
a randomized controlled trial with locally
P-Value
available
whole
grain
cereals
and
showed the positive correlation between
Graph 1: 24 hr dietary recall between Kerela matta rice and Tamil nadu ponni rice Intake
11.40%
88.60%
Consumption of matta rice showed a
Table 3. Changes in Between the-group of Kerela matte rice meals and Tamil nadu ponni rice meals
by baseline Vs 14th day blood glucose level.
CALORIES KCLS
Figure 1 Flow diagram
No. of Participants
Materials
and Methods
Screened
(N= 154)
weight and blood glucose variables.
CONCLUSION
Consumption of Matta rice showed restricted calorie intake
which helped in the reduction of post-lunch blood glucose
levels as compared to Ponni rice in people with type2
diabetes. Matta rice provided good satiety and fullness,
which was beneficial for controlling hyperglycemia.
P<0.001
1350,00
1296,66
1300,00
Reference
1250,00
25.70%
74.30%
Values are Mean ± SD*, Median (Mini, Max) **
1200,00
1150,00
ENERGY 1ST DAY
Matta rice
ENERGY 14TH DAY
Ponni Rice
Pavithran, Nivedita et al. “South Indian Cuisine with Low Glycemic Index Ingredients Reduces
Cardiovascular Risk Factors in Subjects with Type 2 Diabetes.” International journal of environmental
research and public health vol. 17,17 6232. 27 Aug. 2020, doi:10.3390/ijerph17176232