Researchers from the Harvard School of Public Health completed a study in which they found per week was associated with an increased risk of . Eating two or more servings of brown rice was associated with a lower risk of the disease.
They also found replacing 50 grams of white rice with the same amount of brown rice, (one third of a daily serving) could reduce the risk of by 16%. Replacing the same amount of white rice with whole wheat or barley was associated with a 36% reduced risk.
Qi Sun was one of the lead researchers. She remarked about the study, “Rice consumption in the U.S. has dramatically increased in recent decades. We believe replacing white rice and other refined grains with whole grains, including brown rice, would help lower the risk of .”
Fiber content, minerals, vitamins, and phytochemicals, are found in higher amounts in brown rice. Also it often does not generate as large an increase in blood sugar levels after a meal, as does white rice.
Hu said of their study, “From a public health point of view, whole grains, rather than refined carbohydrates, such as white rice, should be recommended as the primary source of carbohydrates for the U.S. population.”source