Boston, MA (PRWEB) September 13, 2012
The Doctors Health Press, a publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a study in recent health news. Researchers in the Department of Nutrition at the Harvard School of Public Health reviewed studies that looked at the association between white rice consumption and risk of type 2 diabetes. Researchers found that eating high levels of white rice increases the risk of developing diabetes.
As reported in Doctors Health Press e-Bulletin (http://www.doctorshealthpress.com/diabetes-articles/eating-this-boosts-your-risk-of-diabetes), a lot of people regularly eat large amounts of white rice with their meals, thinking they’re doing their health a favor by cutting down on white bread. But it could be that white rice is just as disruptive to good health as white bread. Not only is it lacking in nutrition, compared to whole grain brown rice, but it could significantly boost the risk for diabetes.
In all, four articles were identified and a total of 13,284 cases of type 2 diabetes were found among 352,384 participants, with follow-up periods ranging from four to 22 years.
The Doctors Health Press e-Bulletin article, “Eating This Boosts Your Risk of Diabetes,” reports that the research team discovered that Asian (Chinese and Japanese) populations had much higher white rice consumption levels than did Western populations (average intake levels were three to four servings/day versus one to two servings/week). The relative risk was 1.5, comparing the highest with the lowest category of white rice intake in Asian populations; whereas the corresponding relative risk was 1.1 in Western populations. The researchers concluded that a higher consumption of white rice is associated with a significant increase in risk of type 2 diabetes.
Milling brown rice to convert it to white rice destroys 67% of the vitamin B3, 80% of the vitamin B1, 90% of the vitamin B6, half of the manganese, half of the phosphorus, 60% of the iron, and all of the dietary fiber and essential fatty acids that the brown rice originally contained.
(SOURCE: Hu, E.A., et al., “White rice consumption and risk of type 2 diabetes: meta-analysis and systematic review,” BMJ, Mar. 15, 2012; 344: e1454.)
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