Evidence supporting the use of: White Rice
For the health condition: Cough (dry)

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Synopsis

Source of validity: Traditional
Rating (out of 5): 1

White rice has traditionally been used in some cultures, particularly in East Asian and Traditional Chinese Medicine (TCM), as a gentle food during periods of illness, including for people suffering from coughs, especially dry coughs. In TCM, rice congee (a watery rice porridge) is considered easy to digest and believed to help "nourish Yin" and "moisten dryness," which are concepts used to describe certain types of coughs. However, this traditional use is based on empirical experience and cultural dietary therapy rather than direct scientific research specifically targeting the efficacy of white rice for dry coughs. There is no robust scientific evidence or clinical trial data supporting the notion that white rice or rice porridge directly treats or alleviates dry cough symptoms. Its use is likely more about soothing the throat, providing sustenance, and avoiding irritation from rough or spicy foods rather than having any specific anti-cough properties. As such, its use for dry cough is primarily traditional, with very limited evidence supporting any direct benefit for this condition.

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