Brown Rice vs. White Rice: Which Is Better?
Replacing White Rice With Brown Rice Reduces Risk of Type 2 Diabetes, Study Finds
Whole Grains Recommended
The study also reports that:
- The biggest eaters of white rice were less likely to have European ancestry or to smoke, and more likely to have a family history of diabetes.
- Eating brown rice was not associated with ethnicity, but with a more health-conscious diet and lifestyle.
- Brown rice consumption was low in the study population.
The U.S. government’s release of the current Dietary Guidelines for Americans identifies grains, including rice, as one of the primary sources of carbohydrates and recommends that at least half of grain servings come from whole grains.
“From a public health point of view, whole grains, rather than refined carbohydrates such as white rice, should be recommended as the primary source of carbohydrates” for people in the United States, Frank Hu, MD, PhD, of Harvard, says in a news release.
Samantha Heller, MS, RD, former head of the New York University Langone Medical Center’s Outpatient Cardiac Rehabilitation and Prevention Program and a spokeswoman for Diabetes Restaurant Month, an educational program sponsored by Merck, says in a news release that refined grains “can wreak havoc with blood sugar levels and energy” and increase the risk not only for type 2 diabetes but for obesity, cardiovascular diseases, and other health problems.