In a study published online in the peer-reviewed journal Food and Nutrition Sciences, lead author Theresa Nicklas of Baylor College of Medicine analysed the National Health and Nutrition Examination Survey datasets from 2005-2010 and evaluated the association of rice consumption with overall diet quality and key nutrient intakes in a nationally representative sample of 14,386 US adults.
“Our results show that adults who eat rice had diets more consistent with what is recommended in the US Dietary Guidelines, and they showed higher amounts of potassium, magnesium, iron, folate and fibre while eating less saturated fat and added sugars,” said Nicklas. “Eating rice is also associated with eating more servings of fruit, vegetables, meat and beans.”
Americans enjoy some 27 pounds of enriched white and brown rice per person per year, with the majority (70%) of rice consumption coming from enriched white rice.
Americans eat a variety of grain-based foods, but rice stands out because it’s eaten primarily as an intact grain that’s naturally sodium-free and has only a trace amount of fat, with no saturated fat. Consumers can control adding fat, salt and flavours at their discretion.
In addition to the positive results in cross-sectional studies linking rice consumption with healthier diets, a human clinical trial found that having white or brown rice at a meal increased satiety and feelings of fullness more than a calorically equivalent glucose solution control.
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