Comparison of blood glucose levels in type 2 diabetic patients who consume rice steamed and through the magicom method

Differences in cooking techniques can affect the glycemic level of rice. The aim of this study was to identify the differences in the blood glucose levels of people with DM after consuming rice cooked using either the steamed method or magicom. This study used a pre-experimental design with one group pre-post test with a repeated measure, which was then compared with the difference in fasting glucose levels with a 2-hour post prandial glucose level. The sample consisted of 24 type 2 DM patients. The independent variable was the cooking method and the dependent variable was the blood glucose level. The data collection was conducted using an observation and a questionnaire. The data analysis was done using a paired t test with a significance level of 0.05. The results of the independent sample t-test analysis obtained a value of t = -1.583 and p = 0.128, so there was found to be no significant difference between the fasting blood glucose levels and 2 hours post-prandial. The results of the descriptive comparison analysis showed that there were differences in the glucose levels between consuming rice cooked using either the steamed or magicom method of 18.304 gr / dl with p = 0.128. Rice cooked with the steamed method is more likely not to increase the blood glucose levels than rice cooked with mMagicom. DM patients should consume rice that has not been heated for a long time.