White rice link to diabetes

Study links white rice

to diabetes risk

Rice loses most of its bran and germ —

its most important sources of fiber and nutrients —

when it is refined to produce the white variety.

Brown rice, which retains the bran and germ, has more fibre, minerals, vitamins and phytochemicals than white rice. It also usually does not cause blood sugar levels to spike as much as the white variety.

A US-based study linked eating white rice to higher  risk of developing type-2 diabetes, and backed long-held claims that brown rice is healthier than the white variety.

People who ate at least five servings of white rice per week had a 17 per cent greater risk of developing diabetes than those who consumed less than one serving per month.

The study also found that consuming two or more servings of brown rice per week was associated with an 11 per cent lower risk of developing type-2 diabetes than those who ate less than one serving a month.

Patients with diabetes have high blood sugar levels, which are linked to the body’s inability to produce enough insulin in order to properly break down sugars and starches into glucose for energy.



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