Glycemic Index of Indian Cereal Staple Foods and their Relationship to Diabetes and Metabolic Syndrome

Abstract

India is a land of diversity, not only in culture and geography but also in foods. The two most important cultures that have influenced Indian cuisine and food habits are the Hindu and Muslim religious traditions. Rice has been domesticated in Northern peninsular India since 5000 BC, subsequently spreading to the Indus Valley Civilization (2300–1900 BC) in the Gangetic plain, and later to Southern India (2000–1400 BC). However, wheat and barley were domesticated in both northern and southern regions.1,2 Cereal staples such as rice and wheat continue to provide the principle source of energy for most of the Indian population.3