The Claim
Black rice has a glycemic index of 49, which is lower than the global average glycemic index range of 50–60 for brown rice, indicating that locally grown Philippine black rice may possess physicochemical properties that result in a lower postprandial glucose response.
What the research says
Supports is higher
Support is ahead, but a single strong opposing study can change this.
These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.
Black rice has a glycemic index of 49, which is lower than the typical glycemic index of brown rice (50–60), meaning it causes a smaller rise in blood sugar after eating.
See the scientific wording
The glycemic index of black rice (49) in this study is lower than global averages for brown rice (typically 50–60), suggesting that locally grown Philippine black rice may have enhanced glycemic benefits due to unique physicochemical properties.
The natural compounds in black rice slow down how quickly starch is broken down into sugar, and the fiber in the rice blocks digestive enzymes from reaching the starch, so sugar enters the bloodstream more slowly and causes a smaller rise in blood glucose.
What the research says
1 studyThis study found that black rice grown in the Philippines causes a smaller spike in blood sugar than other types of rice eaten there, and that spike is lower than what’s usually seen with other brown rices around the world.
Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies
Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.