Rice: Prevention and Management of Type 2 Diabetes and Coronary Heart Disease

Abstract

Oryza sativa L. is the most commonly grown rice subspecies and is the staple food for more than one half of the world’s population. Type 2 diabetes (T2D) and cardiovascular disease are two of the primary causes of death, globally. Several population-based studies suggest that white rice consumption is related to the development of the risk factors for these diseases and prevent the management of them. However, several in vitro and some human-based feeding studies indicate the reverse. There are a growing number of traditional genotypes that have been identified and mutation lines developed that are proposed to improve the health-protective properties of rice. Processing methods have also been reported that can enhance these properties. Current scientifically based dietary recommendations for healthy adults indicate that grains should primarily be consumed in its whole grain form (i.e., brown rice). Relative to brown rice, germinated brown rice may have a greater ability to protect rice eaters from developing chronic disease risk factors and managing them after development. Government agencies and the food industry will likely be needed to support bringing some of these rice types into commercial markets. Also, new rice types, both white and brown forms, need to be developed that have the sensory properties that consumers desire and have the phenotype needed to reduce the association between rice consumption and chronic disease.

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