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The results of the study by researchers from the University of Boston, USA, show that replacing the white with brown rice or other whole grains is associated with decreased risk of type 2 diabetes.
Large scale survey covers approximately 197 thousand U.S. citizens seen for 22 years. Results were published in the Archives of Internal Medicine.
Large scale survey covers approximately 197 thousand U.S. citizens seen for 22 years. Results were published in the Archives of Internal Medicine.
According to dieticians and nutritionists, brown rice is healthier because it contains a significant amount of fiber and nutrients, protecting the heart from the harmful proteins and decreasing cholesterol in the blood. In the conversion process of rice were, however, a large part of its beneficial substances are lost.
Besides being less caloric and less carbohydrate than white, brown rice contains more magnesium (85.8 mg), phosphorus (150 mg), potassium (154 mg) and calcium (19.5 mg) a quantity 200 grams. For comparison, the same amount of white rice contains 24.1 mg magnesium, 68.8 mg phosphorus, 3.94mg 5.6 mg potassium and calcium.
U.S. researchers have found that frequent consumption of white rice, more than five servings per week increased the risk of type 2 diabetes by as much as 17%.
In study participants who have eaten brown rice at least twice a week, the risk of diabetes was 11% lower.
The survey results indicate that if the average consumed white rice and rice products - 50 grams per day are replaced by an equivalent amount of brown, the risk of type II diabetes reduced by 16%. In return for white rice, other whole grain products, the risk of diabetes insulinonezavisim is even lower - about 36%.
According to the authors of the study, this could explain why cases of metabolic and cardiovascular diseases are relatively rare in Japan, where traditionally eaten brown rice.
Besides being less caloric and less carbohydrate than white, brown rice contains more magnesium (85.8 mg), phosphorus (150 mg), potassium (154 mg) and calcium (19.5 mg) a quantity 200 grams. For comparison, the same amount of white rice contains 24.1 mg magnesium, 68.8 mg phosphorus, 3.94mg 5.6 mg potassium and calcium.
U.S. researchers have found that frequent consumption of white rice, more than five servings per week increased the risk of type 2 diabetes by as much as 17%.
In study participants who have eaten brown rice at least twice a week, the risk of diabetes was 11% lower.
The survey results indicate that if the average consumed white rice and rice products - 50 grams per day are replaced by an equivalent amount of brown, the risk of type II diabetes reduced by 16%. In return for white rice, other whole grain products, the risk of diabetes insulinonezavisim is even lower - about 36%.
According to the authors of the study, this could explain why cases of metabolic and cardiovascular diseases are relatively rare in Japan, where traditionally eaten brown rice.
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