Evidence supporting the use of: Brown Rice
For the health condition: Triglycerides (high)
Synopsis
Source of validity: Scientific
Rating (out of 5): 2
Brown rice is supported by some scientific evidence for its potential to help manage high triglyceride levels, though the evidence is modest. Brown rice is a whole grain that is higher in fiber and micronutrients compared to white rice. Several clinical studies and meta-analyses have shown that diets rich in whole grains, including brown rice, can have a beneficial impact on lipid profiles, including lowering triglyceride levels. The mechanism is thought to involve the fiber content, which slows carbohydrate absorption and improves insulin sensitivity, thereby reducing hepatic triglyceride synthesis. Additionally, whole grains may increase the excretion of bile acids, leading to reduced lipid levels.
However, the direct evidence specifically linking brown rice alone to significant reductions in triglycerides is limited. Most studies examine broader dietary patterns (such as increased whole grain consumption) rather than isolating brown rice as the sole intervention. For example, a 2017 meta-analysis in the journal Nutrition, Metabolism & Cardiovascular Diseases found that replacing refined grains with whole grains led to modest reductions in triglycerides. Individual studies on brown rice consumption show neutral to mildly positive effects on lipid profiles.
In summary, while brown rice is often included in dietary recommendations for cardiovascular health and may contribute to lower triglycerides as part of a whole grain-rich diet, the specific evidence for brown rice itself is modest. Thus, the rating is 2 out of 5 for scientific support.
Other ingredients used for Triglycerides (high)
akkermansia muciniphilaalgal oil
alpha-linolenic acid (ALA)
anchovies
anthocyanins
apple
arjun tree
artichoke
ashwagandha
astaxanthin
banaba
beet
berberine
bergamot
Beta-Glucan
black currant
black garlic
sesame
black tea
blueberry
broccoli
calamari oil
canola oil
catechins
chia seed
chokeberry
choline
coleus forskohlii
conjugated linoleic acid (CLA)
cordyceps
daidzin
DHA (docosahexaeonic acid)
diallyl disulfide (DADS)
diallyl trisulfide (DATS)
DPA (docosapentaenoic acid)
EPA (eicosapentaenoic acid)
epigallocatechin gallate (EGCG)
fish protein
flaxseed
fruit and vegetable blend (proprietary)
genistein
genistin
glucomannan
grape
grapefruit
green tea
guar gum
guggul
hawthorn
hesperetin
hibiscus
inulin
knotweed
kale
krill oil
kudzu
l-carnitine
l-taurine
lecithin
lignans
linoleic acid (LA)
lycopene
mackerel
magnesium
maqui berry
matcha
naringin
niacin (vitamin B3)
oat
oleanolic acid
oleic acid
olive
omega-3 fatty acids
omega-7 fatty acids
omega-9 fatty acids
oyster mushroom
palmitoleic acid
pantethine
perilla
phospholipids
pine bark
plant sterols
pomegranate
pomelo
quercetin
quinoa
red yeast rice
resveratrol
safflower oil
sardines
silymarin
black ginger
soybean
spirulina
sterols
stevia
strawberry
tocotrienols
tomato
trans-pterostilbene
trimethylglycine (TMG)
almond fruit
ubiquinol
vegetable and fruit blend (proprietary)
vitamin C
mulberry
zinc
β-nicotinamide mononucleotide (NMN)
jiaogulan
lingzhi
sunflower
yerba mate
goji berry
amaranth
kidney beans
cocoa
AMP-activated protein kinase (AMPK)
ashitaba
3-(4-hydroxy-3-methoxyphenyl)prop-2-enoic acid
4-hydroxyisoleucine
Arjuna
Aronia melanocarpa
Avocado
Ascophyllum nodosum
Alpha-Lipoic Acid
Astragaloside
Adzuki bean
Ampelopsin
Alpha phytosterol
Algal protein
Arjunic Acid
Algalin
Alliin
Arabinoxylan
Argan nut oil
alpha Methyl Tetradecylthioacetic Acid
Arjunolic acid
Buglossoides arvensis
Brutieridin
Brassica
Brazil nut
Buckwheat
Bottle gourd
California chia
Cardarine
Chitosan
Camelina Oil
Cod Liver Oil
Coriander
Cashew
Cyanidin
chlorogenic acid
Chinese Fleeceflower
Cynarin
Cruciferous
Capsiate
Chitin-Glucan Complex
Calanus finmarchicus
Crocetin
corosolic acid
Crypthecodinium
Carnosic acid
Docosahexaenoic Acid
Danshen
Daidzein
Dragon Fruit
Diosgenin
Eriocitrin
Emblicanin
Eicosatetraenoic acid
Eicosapentaenoic Acid
Echium
Ecklonia
Flammulina velutipes
Isoflavones
Pistachio
Soy Protein
walnut