Brown Rice is better than White Rice in relation to Diabetes

Tue, 15 Jun 2010
Age, weight, regularity of exercise all affect your likelihood of developing Type 2 diabetes . Now new research suggests that the kind of rice you consume also could play a role.

Eating a greater quantity of white rice could boost your likelihood of getting diabetes, whereas, eating more brown rice could reduce the chance of you developing it.

Brown rice is only partially milled, whereas, white rice is heavily refined. This makes the latter rice quicker to cook and perhaps even taste better. However, it gets rid of most of the nutritional value, leaving overall a starchy, carbohydrate-rich item.

Earlier studies in high rice eating countries like Japan, China and India have related a high consumption of white rice with a higher risk of type 2 diabetes.

America researchers reviewed three big studies tracking people's diet, lifestyle, and health over 20 years. Nearly 200,000 Americans completed questionnaires on their health, dietary habits and fitness levels. The study revealed that those who had five or more servings of white rice on a weekly basis had a 17 percent higher risk of developing type 2 diabetes than those who ate less than one monthly serving.

On the other hand, those who ate two or more servings of brown rice per week had an 11 percent lower risk than those who ate less than one monthly serving. Hence, it is very good sense to replace 50 grams of white rice daily with an equal amount of brown rice; this would lower your risk of developing type 2 diabetes by 16 percent.

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