New Research – Lower Type 2 Diabetes Risk, Eat Brown Rice
Recent research from the Harvard School of Public Health is a first of its kind glimpse into the world of rice and the differing qualities and effects of consuming white and brown rice. Results suggest that replacing as little as a third of a daily serving of white rice with an equal amount of brown rice may lower the risk of type 2 diabetes by sixteen percent. This is a significant amount and bears further studies and ongoing research. Even more interesting is replacing white rice with other types of whole grains can reduce the risk even more.
Rice intake and diabetes has never been so closely scrutinised before in a U.S. population. Considering it is one of the major staple diets suggests this research is some time coming. The official research findings were based on diet, lifestyle and health information from a group of three studies which covered 197,228 health-care workers, with eighty percent of them being women.
Findings showed that people who eat five or more servings of white rice per week were associated with a slightly higher risk of type 2 diabetes than those that eat less than one serving a month. However eating two or more servings a week of brown rice, was associated with slightly lower risk.
In conclusion, it appears that replacing around a third of a serving of white rice with brown does have the effect of cutting type 2 diabetes risk by around sixteen percent. If that third was replaced by whole grains then that risk is estimated to lessen to around thirty six percent. The findings were published Monday in the Archives of Internal Medicine.
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