Summary
This prospective analysis of three large US health cohorts (39,765 men and 157,463 women) examined the relationship between rice type consumption and type 2 diabetes incidence. The study found that replacing refined white rice with brown rice or whole grains was associated with substantially reduced diabetes risk (16% reduction for brown rice substitution, 36% for whole grains), supporting dietary guidance to favour whole grains over refined grains for diabetes prevention.
Regional applicability
Though conducted in US cohorts, these findings are broadly applicable to UK populations where rice consumption patterns and diabetes epidemiology are similar. However, absolute risk reduction may vary depending on baseline rice consumption levels and dietary patterns in the United Kingdom context.
Key measures
Dietary intake via food frequency questionnaires; multivariate-adjusted relative risk (RR) of type 2 diabetes; pooled RR for white rice consumption (≥5 servings/week vs <1/month); risk reduction percentage for 50 g/day substitutions of white rice with brown rice or whole grains
Outcomes reported
The study prospectively examined the association between white rice, brown rice, and whole grain consumption and type 2 diabetes risk in large US cohorts. It measured relative risk of type 2 diabetes according to frequency of rice consumption and estimated risk reduction from substituting whole grains for refined grains.
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