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