In defence of white rice | BMJ

In defence of white rice
by Kadoch
The finding of an increased risk of type 2 diabetes with higher consumption of white rice1 is not surprising because suboptimal results are to be expected whenever a whole plant food is refined. This is especially true with other poor lifestyle practices. Nevertheless, I worry that we are losing the forest among the trees.
White rice has been the staple of the Asian diet for thousands of years. For most of that time it produced some of the most slender people in history. Western diseases such as diabetes and coronary artery disease were almost unheard of in this region.2 Only after the comparatively recent adoption of high fat Western dietary habits, focused primarily on animal products and highly processed junk foods, have these illnesses become more prevalent in Asia.
Diets centred on white rice have, in fact, produced some of the most dramatic health benefits reported in the medical literature. The rice diet, as pioneered by Walter Kempner, has repeatedly been shown to drastically reduce hypertension, insulin resistance, and obesity.3 Low fat diets emphasising starch have reversed diabetes and coronary artery disease.4 5 These remarkable studies were all inspired by the traditional Asian cuisine.
Encouraging patients to choose intact whole grains such as brown rice is certainly warranted. However, to rescue the Asian population from a mounting epidemic of chronic lifestyle diseases, most effort should be focused on removing the cause-the toxic Western diet. This may even justify promoting a return to white rice, instead of condemning it outright.
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