吃糙米可以降低10-30%DM的機會，比起吃白米
Rice Intake and Risk for Developing Type 2 Diabetes
Substituting brown rice for white rice might lower relative risk for diabetes.
Brown rice retains the outer bran and germ that are stripped off to make white rice; the glycemic index (a measure of blood glucose response) of brown rice is lower than that of white rice. Rice intake in the U.S. is almost 21 pounds per person annually, and 70% of that amount is white rice. Harvard investigators pooled data from three U.S. prospective cohort studies to assess the difference in risk for developing type 2 diabetes with brown or white rice intake.
Nearly 200,000 adults without known diabetes, cardiovascular disease, or cancer were assessed at baseline and every 2 to 4 years thereafter (follow-up, 14–22 years). About 10,500 incident cases of diabetes were identified. In adjusted analyses, relative risk for developing diabetes was 17% greater in the group with the highest intake of white rice (≥5 servings weekly) than in the lowest-intake group (<1 serving monthly); conversely, relative risk was 11% lower in the group with the highest intake of brown rice than in the lowest-intake group.
Comment: Diabetes associated with white rice intake has been explored in Asian populations and now has been evaluated for the first time in Western populations. Whole grains in the diet protect against developing diabetes, and brown rice is no exception. We should encourage patients to substitute brown rice for white rice in their diets.
— Thomas L. Schwenk, MD
Published in Journal Watch General Medicine June 24, 2010
Citation(s):
Sun Q et al. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med 2010 Jun 14; 170:961. (http://dx.doi.org/10.1001/archinternmed.2010.109)
* Original article (Subscription may be required)
* Medline abstract (Free)
http://docs.google.com/fileview?id=0B278nGJMQBk7ZTgxNTQ0NGYtMGY3Yy00MTdhLThhZDMtMWQ1NjVhMmM2YTRl&hl=zh_TW
Substituting brown rice for white rice might lower relative risk for diabetes.
Brown rice retains the outer bran and germ that are stripped off to make white rice; the glycemic index (a measure of blood glucose response) of brown rice is lower than that of white rice. Rice intake in the U.S. is almost 21 pounds per person annually, and 70% of that amount is white rice. Harvard investigators pooled data from three U.S. prospective cohort studies to assess the difference in risk for developing type 2 diabetes with brown or white rice intake.
Nearly 200,000 adults without known diabetes, cardiovascular disease, or cancer were assessed at baseline and every 2 to 4 years thereafter (follow-up, 14–22 years). About 10,500 incident cases of diabetes were identified. In adjusted analyses, relative risk for developing diabetes was 17% greater in the group with the highest intake of white rice (≥5 servings weekly) than in the lowest-intake group (<1 serving monthly); conversely, relative risk was 11% lower in the group with the highest intake of brown rice than in the lowest-intake group.
Comment: Diabetes associated with white rice intake has been explored in Asian populations and now has been evaluated for the first time in Western populations. Whole grains in the diet protect against developing diabetes, and brown rice is no exception. We should encourage patients to substitute brown rice for white rice in their diets.
— Thomas L. Schwenk, MD
Published in Journal Watch General Medicine June 24, 2010
Citation(s):
Sun Q et al. White rice, brown rice, and risk of type 2 diabetes in US men and women. Arch Intern Med 2010 Jun 14; 170:961. (http://dx.doi.org/10.1001/archinternmed.2010.109)
* Original article (Subscription may be required)
* Medline abstract (Free)
http://docs.google.com/fileview?id=0B278nGJMQBk7ZTgxNTQ0NGYtMGY3Yy00MTdhLThhZDMtMWQ1NjVhMmM2YTRl&hl=zh_TW
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