Large consumption of white rice increases the risk of developing type 2 diabetes, according to a new American survey. The findings confirm that paddy brown rice is healthier and reduces the risk of diabetes. Replacement of white rice, which increases blood sugar, brown rice and other whole grains may reduce the likelihood of diabetes by one-third.
People who eat at least five servings of white rice a week are 17% more likely to develop diabetes than those who eat less than one serving per month (each portion is estimated to be 150 grams). On the other hand, those who eat two or more servings of brown rice a week have an 11% lower risk of developing type 2 diabetes than those who eat less than one serving a month.
The study, which examined 22-year-old data from 197,000 adults, was conducted by researchers at the Harvard School of Public Health and published in the medical journal Archives of Internal Medicine, according to Reuters and French BBC.
According to the researchers, replacing the consumption of white rice and other processed cereals with whole grains and brown rice helps reduce the risk of diabetes. Even replacing on a daily basis only one-third of rice (about 50 grams) of a typical white portion of white with the same amount of brown rice may reduce the risk of diabetes by 16%. Replacing white rice with other full grains can reduce the risk of diabetes by 36%