White rice primarily consits of starchy endosperm.

Consumption of white rice usually generates a stronger postprandial blood glucose response as measured by glycemic index, than the same amount of brown rice.

Mean glycemic index for white rice is 64, and 55 for brown rice ( Schulze MB).

Brown rice may impart beneficial effects on type 2 diabetes related to its fiber, minerals and vitamin content, except these factors are mostly lost with refining and milling processes (Slavin JL).

High intake of white rice associated with type 2 diabetes

Rice consumption in the U.S. increasing and is now 20.5 lbs per capita. and more than 70% is white rice (USDA).

Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes (Qi Sun).

Regular consumption of white rice associated with increased risk of type 2 diabetes, and limiting such intake decreases the risk.

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