Researchers at Harvard School of Public health in Boston found that while eating white rice increased a person's risk of type-2 diabetes, brown rice had the opposite effect and reduced the likelihood of them developing the condition.
The Harvard scientists studied the diets of more than 190,000 men and women.
After adjusting for age and other lifestyle and dietary risk factors, they found that those who consumed five or more servings of white rice per week had a 17 per cent increased risk of diabetes compared with those who had no more than one serving per month.
The study author wrote:
"The high glycemic index of white rice consumption is likely to be the consequence of disrupting the physical and botanical structure of rice grains during the refining process - in which almost all the bran and some of the germ are removed.
He added: "From a public health point of view, replacing refined grains such as white rice by whole grains, including brown rice, should be recommended to facilitate the prevention of type 2 diabetes.
This means white rice is processed by the body much faster and causes a surge in blood sugar levels whereas brown rice and other whole grains are digested much slower, releasing energy more slowly and keeping blood sugar levels more stable.
Research Paper Details
Share or Bookmark this page: You will need to have an account with the selected service in order to post links or bookmark this page.