Research

Summary

Using data from the National Health and Nutrition Examination Survey (NHANES) this study, demonstrated consumption of rice baby cereal in the 0-24-month population was linked to better nutrient intake which leads to better overall health and lower risk of disease.  

The study reviewed the reported intake of rice baby cereal, non-rice baby cereal, and non-baby cereal consumers using data from the National Health and Nutrition Examination Survey (NHANES).  The data suggests that infants who consumed baby cereal had greater consumption of nutrients from 0 to 23 months of age.  The study also found that baby cereal consumers, both rice and non-rice, had better intake for nutrients such as iron and calcium.  In addition, baby cereal consumers, again both rice and non-rice, had lower intakes of cheese, pizza, sandwiches, cured meats/poultry, desserts, fats, and oils. 

Citation

Nicklas, T. A., O’Neil, C. E., & Fulgoni, V. L., 3rd (2020). Nutrient intake, introduction of baby cereals and other complementary foods in the diets of infants and toddlers from birth to 23 months of age. AIMS Public Health, 2020, 7(1): 123-147. doi: 10.3934/publichealth.2020012

Summary

Using data from the National Health and Nutrition Examination Survey (NHANES) 2007-2008 and the Food Commodity Intake Database, researchers compared the diets of more than 8,000 adults and children who reported eating rice versus those who reported not eat rice, for important health parameters including obesity risk, cholesterol levels, energy intake, major vitamin and mineral intakes, weigh status, blood pressure, diet quality, and serum folate level for adults 20 years and older. Results from the study demonstrates that individuals who consume rice are less likely to be overweight and enjoy a healthier diet than those who don’t consume rice.

The study showed that rice eaters, including children and adults, consume significantly more folate, iron, potassium, vitamins B6, B12 and A, thiamin, riboflavin, niacin, vitamin D, phosphorus, magnesium, copper and zinc. Rice eaters had a significantly higher energy intake, yet consumed a lower percentage of calories from fat and saturated fat compared to those who did not eat rice. In addition, adults who eat rice are less likely to be overweight or obese and have a smaller waist circumference. Rice consumers had lower waist circumference, triceps skinfold, and were significantly more likely to have a body mass index less than or equal to 25. 

Citation

Kennedy, E., Luo, H. (2015). Association between Rice Consumption and Selected Indicators of Dietary and Nutritional Status using National Health and Nutrition Examination Survey 2007–2008, Ecology of Food and Nutrition, 54:3, 224-239, DOI: 10.1080/03670244.2014.972391. https://doi.org/10.1080/03670244.2014.972391

Summary

Using data from the National Health and Nutrition Examination Survey (2005-2010,), researchers studied the association of rice consumption with nutrient intake and diet quality in a nationally representative sample of US children. NHANES data were used to assess the association of rice consumption by children (2-18 yrs; N=8,367) with nutrient intake and diet quality. 24-hour dietary intakes were used to calculate usual intake (UI) of rice consumption, consumption categories were <0.25, ≥ 0.25 to <0.5, ≥ 0.5 to <1.0, and ≥ 1.0 ounce equivalent (oz eq) of UI of rice.  Significant positive trends were seen for adjusted intakes of vitamins A, B12, and D, folate, magnesium, iron, protein, thiamin, niacin, zinc, and sodium. Significant inverse trends were seen for intakes of SFA, added sugars, and total sugars (-3.3 g). Significant (p <0.0001) trends were seen in diet quality; diet quality scores increased 6.8 points between the lowest and the highest rice consumers. Significant positive trends were seen for component scores for total fruit, whole fruit, dark green and orange vegetables, total grains, and meat and beans.  The study’s results demonstrate that consumption of rice by children was associated with higher nutrient intakes and better overall diet quality and should be encouraged. 

Citation

Nicklas, T. A., O’Neil, C. E., & Fulgoni, V. L., (2014). Rice consumption is associated with better nutrient intake and diet quality in children: National Health and Nutrition Examination Survey (NHANES) 2005-2010. J Nutr Food Sci, 4:262. doi: 10.4172/2155-9600.1000262

Summary

Using data from the National Health and Nutrition Examination Survey datasets (2005-2010), researchers evaluated the association of rice consumption with overall diet quality and key nutrient intakes in a nationally representative sample of 14,386 U.S. adults. The results showed that adults who eat rice had diets more consistent with what is recommended in the U.S. Dietary Guidelines, and they showed higher amounts of potassium, magnesium, iron, folate and fiber while eating less saturated fat and added sugars. Eating rice was also associated with eating more servings of fruit, vegetables, meat and beans.

This research builds on two previously published studies that showed the positive contribution of rice to diet quality. A 2009 observational study using NHANES datasets and Continuing Survey of Food Intakes by Individuals (CSFII), found that rice eaters consumed significantly less fat and saturated fat and consumed more iron, potassium, fiber, meat, vegetables and grains. And a follow-up study in 2010, also using NHANES datasets, included children in the study group and further confirmed that rice consumption was associated with greater intake of a range of healthier foods and nutrients. 

Citation

Nicklas, T. , O’Neil, C. and Fulgoni, V. (2014). Rice Consumption Is Associated with Better Nutrient Intake and Diet Quality in Adults: National Health and Nutrition Examination Survey (NHANES) 2005-2010. J Nutr Food Sci, 5, 525-532. doi: 10.4236/fns.2014.56062.  http://dx.doi.org/10.4236/fns.2014.56062

Summary

This research compared satiety—or a sense of satisfaction and fullness—in white rice, brown rice, and glucose beverage, a standard substance used for comparison in weight management and satiety studies. The research found no difference between brown and white rice. However, both were found to provide more satisfaction and sense of fullness compared to the glucose beverage, providing more proof that rice is an important part of a healthy diet. 

Citation

Wang XS, Neill MO, Thomas W, Slavin J (2013) White and Brown Rice are Equally Satiating and More Satiating than Glucose Beverage . J Obes Weight Loss Ther 3:201. doi:10.4172/2165-7904.1000201

Summary

Data from the National Health and Nutrition Examination Survey (1999-2004) provides new information on the relationship between rice consumption and food group/nutrient intake and certain health parameters in children and adults.  Health parameters of interest included body weight, body mass index, waist circumference, blood pressure (systolic and diastolic), blood lipids (total, low-density lipoprotein, and high-density lipoprotein cholesterol and triglycerides), C-reactive protein, and others. Analyses were conducted to determine if rice consumers had lower odds ratio (ie, risk) of being overweight; being obese; having metabolic syndrome, elevated blood lipids, and elevated blood pressure; and other related parameters. Main results (P < .05) show an association between eating at least 1 daily serving of rice (white or brown) and better health and diet parameters including less total fat, saturated fat, and added sugars; higher amounts of more than 12 essential vitamins and minerals, including iron, folate, and other B vitamins; more fruit and legumes; nearly 4 tsp (16 g) less added sugar; and 7 g less solid fats. For the 19- to 50-year-old subgroup, main results (P < .05) also showed rice consumption associated with reduced likelihood of being overweight or obese, 34% reduced risk of high blood pressure, 27% reduced likelihood of having an increased waist circumference, and 21% reduced risk of metabolic syndrome. Compared with non-rice eaters, rice eaters are less likely to have risk factors associated with cardiovascular disease, type 2 diabetes, and metabolic syndrome; they are more likely to have an overall better diet quality.

Citation

Fulgoni V, Fulgoni S, Upton J, Moon M. (2010). Diet Quality and Markers for Human Health in Rice Eaters Versus Non-Rice Eaters: An Analysis of the US National Health and Nutrition Examination Survey, 1999-2004. Nutrition Today. 2010; 45: 262-272.  doi: 10.1097/NT.0b013e3181fd4f29

Summary

Researchers used data from the Continuing Survey of Food Intakes by Individuals (1994-1996) and the National Health and Nutrition Examination Survey (2001-2002). To provide information about rice consumption in the United States and the diets of rice consumers. The research demonstrated that rice consumers choose a diet that includes more vegetables, a smaller share of energy from fat and saturated fat, more dietary fiber and more iron than those who do not consume rice; the differences have remained relatively stable over the last decade. 

Citation

Batres-Marquez P, Jensen HH, Upton J. (2009) Rice Consumption in the United States: Recent Evidence from Food Consumption Surveys. J Am Diet Assoc. 2009;109:1719-1727. https://doi.org/10.1016/j.jada.2009.07.010.