Preferred Brown Rice Instead Of White Rice Can Help Reduce The Risk Of Type 2 Diabetes – Part 3 of 3
After adjusting the observations to control for many other factors that could contribute to type 2 diabetes – such as body mass index, family history, age and other dietary habits – the researchers found that the consumption of white rice was associated with an increased peril of developing type 2 diabetes, while regular consumption of brown rice was linked to a reduced risk. People who ate at least five servings of white rice a week had a 17 percent increased endanger of type 2 diabetes, while those who ate at least two servings of brown rice a week reduced their risk of type 2 diabetes by 11 percent. The researchers judge that if people replaced white rice with brown rice, the risk of type 2 diabetes would go down by 16 percent.
One problem Sun and his colleagues discovered while doing the inquiry was that brown rice consumption was relatively low during the study period. It’s only in recent years that brown rice is becoming more popular. So, the researchers also evaluated the carry out that replacing white rice with whole grains would have and found that the risk of diabetes would be 36 percent lower. “There was a very strong association between whole grains and a decreased risk of type 2 diabetes. We make attractive replacing white rice with brown rice or other whole grains more about the author. In general, bulking up on grains is a good idea, and this – switching to brown rice from pasty – is such an easy substitution to make”.