2019
Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods
RamyaBai M, Wedick N, Shanmugam S, Arumugam K, Nagarajan L, Vasudevan K, Gunasekaran G, Rajagopal G, Spiegelman D, Malik V, Anjana R, Hu F, Unnikrishnan R, Willett W, Malleshi N, Njelekela M, Gimbi D, Krishnaswamy K, Henry C, Mohan V, Sudha V. Glycemic Index and Microstructure Evaluation of Four Cereal Grain Foods. Journal Of Food Science 2019, 84: 3373-3382. PMID: 31762024, DOI: 10.1111/1750-3841.14945.Peer-Reviewed Original ResearchConceptsGlycemic indexMedium glycemic indexTest foodGrain foodsCapillary blood samplesHigh glycemic indexCereal grain foodsWhole grain foodsHigh GI foodsMean ageBlood glucoseBlood samplesGI valuesGI foodsHealthy participantsSeparate occasionsHealthy optionsRegular brown riceWhole grainsStandard protocolLoss of intactnessHealthy alternativeLoss of integrityAvailable carbohydrateGlucoseSubstituting brown rice for white rice on diabetes risk factors in India: a randomised controlled trial
Malik V, Sudha V, Wedick N, RamyaBai M, Vijayalakshmi P, Lakshmipriya N, Gayathri R, Kokila A, Jones C, Hong B, Li R, Krishnaswamy K, Anjana R, Spiegelman D, Willett W, Hu F, Mohan V. Substituting brown rice for white rice on diabetes risk factors in India: a randomised controlled trial. British Journal Of Nutrition 2019, 121: 1389-1397. PMID: 31006420, PMCID: PMC6948352, DOI: 10.1017/s000711451900076x.Peer-Reviewed Original ResearchConceptsBrown rice groupMetabolic syndromePrimary outcomeRisk factorsHigh-sensitivity C-reactive proteinRandomised cross-over trialT2D risk factorsDiabetes risk factorsC-reactive proteinCross-over trialType 2 diabetesWhite rice groupMeals/dHs-CRPSecondary outcomesElevated BMIWashout periodInsulin resistanceBlood glucoseEpidemiological evidenceWhite riceT2D riskUrban South IndiaBMISyndrome
2011
Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing
Shobana S, Malleshi N, Sudha V, Spiegelman D, Hong B, Hu F, Willett W, Krishnaswamy K, Mohan V. Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing. International Journal Of Food Sciences And Nutrition 2011, 62: 800-810. PMID: 21619458, PMCID: PMC6512801, DOI: 10.3109/09637486.2011.585962.Peer-Reviewed Original Research