Presentation Abstract

Session: 04-Nutrition
Wednesday, Mar 03, 2010, 3:30 PM - 4:55 PM
Presentation: 13 - White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
Location: Grand Ballroom B
Pres. Time: Wednesday, Mar 03, 2010, 4:10 PM - 4:25 PM
Category: +NPAM - Nutrition
Keywords: Nutrition; Type 2 Diabetes; Epidemiology
Author(s): Qi Sun, Donna Spiegelman, Rob M van Dam, Harvard Sch of Public Health, Boston, MA; Michelle D Holmes, Channing Lab, Brigham and Women's Hosp, Boston, MA; Vasanti S Malik, Walter C Willett, Frank B Hu, Harvard Sch of Public Health, Boston, MA
Abstract: ABSTRACT
Background: Because of a different degree of processing and nutrient contents, brown rice and white rice may have different effects on risk of type 2 diabetes.
Methods: We examined the associations of white rice and brown rice intake with type 2 diabetes in 39,765 men in the Health Professionals Follow-up Study (1986-2006) and 157,463 women in the Nurses’ Health Study I (1984-2006) and II (1991-2005). All participants were free of diabetes, cardiovascular disease, and cancer at baseline. Intake of white rice, brown rice, other foods, and nutrients was assessed at baseline and updated every 2-4 years.
Results: During 3,318,196 person-years of follow-up, we documented 10,507 incident cases of type 2 diabetes. After multivariate adjustment for age and other lifestyle and dietary risk factors, higher intake of white rice was associated with a higher risk of type 2 diabetes. The pooled relative risk (95% confidence interval) of type 2 diabetes comparing >= 5 servings/week with <1 serving/month of white rice was 1.17 (1.02, 1.36). In contrast, high brown rice intake was associated with a lower risk of type 2 diabetes: The pooled multivariate relative risk (95% confidence interval) was 0.89 (0.81, 0.97) for >= 2 servings/week of brown rice as compared with <1 serving/month. We estimated that replacing 50 grams/day (uncooked, equivalent to 1/3 serving/day) intake of white rice with the same amount of brown rice was associated with a 16% (95% confidence interval: 9%, 21%) lower risk of type 2 diabetes, whereas the same replacement with whole grains as a group was associated with a 36% (95% confidence interval: 30%, 42%) lower diabetes risk.
Conclusions: Substitution of whole grains, including brown rice, for white rice may lower risk of type 2 diabetes.
Disclosures:  Q. Sun, None; D. Spiegelman, None; R.M. van Dam, None; M.D. Holmes, None; V.S. Malik, None; W.C. Willett, None; F.B. Hu, None.