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White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review

BMJ 2012; 344 doi: https://doi.org/10.1136/bmj.e1454 (Published 15 March 2012) Cite this as: BMJ 2012;344:e1454

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Re: White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review

Substitution of whole grains, including brown rice, for white rice may lower the risk of type 2 diabetes.[1] This has environmental impacts as well, as rice is the staple food for nearly two-thirds of the world's population. A change in consumption patterns from per boiled rice to untreated rice may also reduce the risk of arsenic contamination in arsenic prone areas. [2] It has been tried and the main barriers to acceptance were noted to be the perception of rough texture, unpalatable taste and higher price of brown rice. [3] Perhaps increased awareness and some incentives may be required for achieving a change of widespread dietary habit of eating white rice.[1]

References:
[1] Sun Q, Spiegelman D, van Dam RM, Holmes MD, Malik VS, Willett WC, Hu FB. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med. 2010;170(11):961-9.
[2] Roy P, Orikasa T, Okadome H, Nakamura N, Shiina T. Processing conditions, rice properties, health and environment. Int J Environ Res Public Health. 2011;8(6):1957-76.
[3] Zhang G, Malik VS, Pan A, Kumar S, Holmes MD, Spiegelman D, Lin X, Hu FB. Substituting brown rice for white rice to lower diabetes risk: a focus-group study in Chinese adults. Am Diet Assoc. 2010;110(8):1216-21.

Competing interests: No competing interests

07 April 2012
Debasish Debnath
Specialist Registrar, Department of surgery
Frimley Park Hospital
Frimley