Gestational diabetes is a common health condition that affects pregnant women, with up to 14% of pregnant women developing it worldwide. It can lead to complications for both the mother and the baby, including preterm delivery, high birth weight, and the development of type 2 diabetes later in life. A new study from Thailand has found that women with gestational diabetes who consume medium glycemic index (GI) rice as a replacement for high GI rice can reduce the need for insulin therapy during pregnancy. This study provides valuable insights for healthcare professionals and pregnant women with gestational diabetes, suggesting that dietary interventions may be an effective approach to managing the condition.
According to a recent study published in Clinical Therapeutics, consuming low to medium glycemic index (GI) rice can help reduce the need for insulin therapy in women with gestational diabetes compared to those who consume high GI rice. The study conducted by researchers from Thammasat University Hospital involved comparing the impact of consuming rice with a medium GI of 56.9 and high GI of 80.1 among 96 women with gestational diabetes. The women were randomly assigned to consume either the medium or high GI rice.
Low GI foods have GI levels of less than 55, while medium GI is between 55 and 70, and anything greater than 70 is considered high GI. The low GI rice used for the study is an inventory crossbreed of Khao Jow Hawm Suphan Buri and Suphan Buri 1 rice, which has a higher amylose content than the high GI rice, at 20.44% versus 16.64%. The high GI rice is polished white rice.
Results showed that the proportion of women who required insulin therapy was significantly less amongst those who consumed low GI rice compared to high GI rice. Only 6.3% of women in the low GI rice group needed insulin therapy, compared to 22.9% in the high GI rice group. The difference was statistically significant with a p-value of 0.017. Furthermore, 10 out of the 11 women who needed insulin in the high GI rice group, were eventually able to avoid insulin therapy by switching to the medium GI rice within seven days.
The study authors noted that the use of low to medium GI rice to treat GDM was well-tolerated and effective in reducing the percentage of patients who required insulin treatment without compromising obstetric and fetal outcomes. The beneficial effect of glycemic management may be extrapolated to GDM patients with other conditions, regardless of age, BMI, or current use of insulin. Moreover, participants in the study had excellent compliance, with no participant failing to follow the study protocol.
Although there was no significant difference in the mean fasting glucose or the postmeal glucose levels between the two groups, the study highlights the potential benefits of incorporating low to medium GI rice into the diet of women with gestational diabetes. The study was supported by Thammasat University Research Fund contract, Thammasat University Hospital, the Endocrine Society of Thailand, and C.P. Food. This research indicates that dietary modifications can provide a safe and effective way to help manage gestational diabetes in affected women.
In conclusion, the findings of the Thailand study provide important insights into diabetes management in pregnant women. The study highlights the benefits of consuming medium GI rice for reducing insulin therapy in women with gestational diabetes. Overall, the study emphasizes the importance of dietary intervention in managing diabetes during pregnancy. As always, it is important to consult with a healthcare professional before making any changes to your diet or treatment plan. With further research and attention to the benefits of specific foods, we may be able to help more women manage gestational diabetes effectively and safely.
