The paper, “Low-Glycemic Index Rice for Diabetics: Searching for Appropriate Grain Quality and Pasting Property Indicators”, earned 3rd Best Poster award at the International Conference for Crop Science and Breeding, with Romero (3rd from right) as author, along with co-authors Baby Lymie D. Rosales, Henry M. Corpuz, Jenina Patria S. Villar, and Evelyn H. Bandonill. With diabetes rising as the fourth leading cause of death in the Philippines, PhilRice food scientists are exploring rice varieties better suited for people with the medical condition. They are investigating rice with low glycemic indexes (GI) to help manage blood sugar levels. According to Dr. Marissa V. Romero, a food scientist, white rice is the primary source of carbohydrates for most Filipinos, and excessive rice consumption often contributes to the development of diabetes. Yet, our appetite for rice remains big. Fortunately, rice with low-GI helps lessen that effect — or at least manage it. “GI measures how fast our food raises blood sugar. The polished white rice with a GI of 70 and above, which can increase the risk of diabetes,” Romero added. Their collaborator, the International Rice Research Institute, 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.