White rice increases risk of type 2 diabetes

White rice is the predominant type of rice eaten worldwide and has high GI (Glycemic Index, a value assigned to foods based on how slowly or how quickly those foods cause increases in blood glucose levels) values. As high GI diets are associated with an increased risk of developing type 2 diabetes, a study has been conducted to find out the association between eating white rice and the risk of type 2 diabetes.

The results show that the more white rice eaten, the higher the risk of type 2 diabetes: the authors estimate that the risk of type 2 diabetes is increased by 10% with each increased serving of white rice (assuming 158g per serving). The risk of type 2 diabetes is significantly increased if white rice is eaten regularly.

White rice has a lower content of nutrients than brown rice including fibre, magnesium and vitamins, some of which are associated with a lower risk of type 2 diabetes. The authors report, therefore, that a high consumption of white rice may lead to increased risk because of the low intake of these nutrients.

This applies for both Asian and Western cultures. As the average amount of rice eaten varies widely between Western and Asian countries, with the Chinese population eating an average of four portions a day while those in the Western world eat less than five portions a week, Asian countries are at a higher risk of developing type 2 diabetes.

The authors recommend eating whole grains instead of refined carbohydrates such as white rice, which will help slow down the global diabetes epidemic.