Evidence supporting the use of: Brown Rice
For the health condition: Metabolic Syndrome
Synopsis
Source of validity: Scientific
Rating (out of 5): 3
Brown rice has some scientific support for its use in managing metabolic syndrome, a cluster of conditions including insulin resistance, high blood pressure, dyslipidemia, and central obesity. Compared to white rice, brown rice is a whole grain that retains its bran and germ layers, providing higher fiber, vitamins, minerals, and phytochemicals. Several studies have indicated that replacing refined grains with whole grains like brown rice can improve markers associated with metabolic syndrome.
For instance, randomized controlled trials and epidemiological studies have shown that brown rice consumption may help improve glycemic control, lower fasting blood glucose, and reduce waist circumference. A 2014 meta-analysis published in the American Journal of Clinical Nutrition found that whole grain intake was associated with reduced risk of metabolic syndrome and its components. Additionally, brown rice’s higher magnesium and fiber content are considered beneficial for insulin sensitivity and lipid profiles.
However, while the evidence is encouraging, most studies focus on whole grain consumption generally, rather than brown rice specifically. Direct evidence from clinical trials using brown rice as the sole intervention for metabolic syndrome is limited. Thus, while including brown rice as part of a whole grain-rich diet is scientifically supported for metabolic health, its specific effects separate from other whole grains are less definitive.
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acai berry
akkermansia muciniphila
algal oil
alpha-glycosyl isoquercitrin
alpha-linolenic acid (ALA)
anchovies
anthocyanins
asparagus
bacillus subtilis
banaba
barley
berberine
Beta-Glucan
beta-sitosterol
bifidobacterium longum
bitter melon
black garlic
blueberry
brussel sprouts
butyrate triglyceride
campesterol
camu camu
canola oil
caterpillar mushroom
chia seed
chokeberry
chromium
cinnamon
conjugated linoleic acid (CLA)
turmeric
curcumin
DHA (docosahexaeonic acid)
DPA (docosapentaenoic acid)
epigallocatechin gallate (EGCG)
fisetin
flaxseed
fructooligosaccharides (FOS)
ginger
glucomannan
guar gum
hydroxycitric acid
inulin
krill oil
l-carnitine
lactobacillus helveticus
licorice root
mackerel
maitake mushroom
maqui berry
matcha
medium chain triglycerides (MCT)
moringa
naringin
nicotinamide riboside
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
quinoa
red yeast rice
reishi mushroom
resveratrol
rye
sardines
spirulina
tocotrienols
trans-pterostilbene
Urolithin A
vanadium
vanadyl sulfate
vitamin C
vitamin D
wheat grass
whey protein
xylooligosaccharides
zinc
β-nicotinamide mononucleotide (NMN)
algae
kidney beans
AMP-activated protein kinase (AMPK)
1-deoxynojirimycin
15,16-Dihydrotanshinone I
12-methylcarnosic acid
3-desoxy-7-KETO-DHEA
4-hydroxyisoleucine
5,7-Dimethoxyflavone
6-Paradol
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Ankaflavin
Apigenin
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Ascophyllum nodosum
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anthocyanidins
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Alpha phytosterol
Algal protein
Arabinoxylan
alpha Methyl Tetradecylthioacetic Acid
Arjunolic acid
Bifidobacterium adolescentis
Beta-hydroxybutyrate
Blakeslea trispora
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Cyanobacteria
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chlorogenic acid
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Chitin-Glucan Complex
Calanus finmarchicus
Crocetin
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corosolic acid
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