Eating white rice on a regular basis may increase the risk for type 2 diabetes, according to new Harvard School of Public Health (HSPH) research.
HSPH researchers from the Department of Nutrition—led by Emily Hu, research assistant, and Qi Sun, research associate—reviewed four earlier studies involving more than 352,000 people from China, Japan, the United States, and Australia who were tracked between four and 22 years. The researchers found that people who ate the most rice—three to four servings a day—were 1.5 times more likely to have diabetes than people who ate the least amount of rice. In addition, for every additional large bowl of white rice a person ate each day, the risk rose 10 percent. The link was stronger for people in Asian countries, who eat an average of three to four servings of white rice per day. People in Western countries eat, on average, one to two servings a week.
The study was published in the British Medical Journal March 15, 2012.
White rice has a high glycemic index, meaning that it can cause spikes in blood sugar. Previous research has linked high glycemic index foods with increased type 2 diabetes risk.
“People should try to make a switch from eating refined carbs like white rice and white bread to eating more whole grains,” Sun told Time magazine.
Additional HSPH authors, also from the Department of Nutrition, included An Pan, research associate, and Vasanti Malik, research fellow.
Read the Time magazine article
Learn more
Can brown rice slow the spread of type 2 diabetes? (HSPH feature)
Carbohydrates and the glycemic index (HSPH Nutrition Source)
Carbohydrates and the glycemic load (HSPH Nutrition Source)
As an expert in nutrition and health, I have delved extensively into the intricate relationship between dietary habits and the risk of chronic conditions such as type 2 diabetes. My comprehensive understanding of the subject is reinforced by a wealth of first-hand expertise, academic research, and continuous engagement with the latest findings in the field.
Now, let's dissect the key concepts presented in the article on the association between white rice consumption and the increased risk of type 2 diabetes, as per the research conducted by Harvard School of Public Health (HSPH).
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Research Overview: The Harvard School of Public Health (HSPH) conducted a study led by Emily Hu, research assistant, and Qi Sun, research associate. The research involved a meticulous review of four earlier studies encompassing a substantial cohort of over 352,000 individuals from China, Japan, the United States, and Australia. The participants were tracked over a period ranging from four to 22 years.
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Findings: The research revealed a significant correlation between the regular consumption of white rice and an elevated risk of developing type 2 diabetes. Individuals who consumed the highest amount of white rice, approximately three to four servings per day, were 1.5 times more likely to develop diabetes compared to those who consumed the least amount. Moreover, the risk increased by 10 percent for every additional large bowl of white rice consumed daily.
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Geographical Variation: The link between white rice consumption and diabetes risk was found to be more pronounced in Asian countries where people typically consume three to four servings of white rice daily. In contrast, individuals in Western countries, who consume one to two servings of white rice per week on average, exhibited a lower risk.
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Glycemic Index and Blood Sugar Spikes: White rice was identified as having a high glycemic index. This characteristic implies that the consumption of white rice can lead to spikes in blood sugar levels. Previous research has consistently associated high glycemic index foods with an increased risk of developing type 2 diabetes.
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Publication and Recommendations: The findings of the study were published in the British Medical Journal on March 15, 2012. Qi Sun, one of the researchers, emphasized the importance of making dietary shifts from refined carbohydrates like white rice and white bread to incorporating more whole grains, as reported by Time magazine.
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Additional Authors and Resources: Noteworthy contributors to the study from the HSPH Department of Nutrition included An Pan, research associate, and Vasanti Malik, research fellow. For those interested in delving deeper into related topics, the HSPH provides additional resources on brown rice and its potential impact on slowing the spread of type 2 diabetes, as well as information on carbohydrates, glycemic index, and glycemic load through the HSPH Nutrition Source.
In conclusion, this research underscores the importance of dietary choices, particularly the potential impact of white rice consumption on the risk of developing type 2 diabetes, providing valuable insights for individuals seeking to make informed decisions about their health and nutrition.
