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More than half of the world’s population relies on rice for its life-sustaining energy, fiber, antioxidant phytonutrients, vitamins and minerals. In the United States, we eat 25 pounds of rice per person every year.1
Both are great complex carbohydrate choices. Eating rice – brown or white – is not only in line with the 2005 Dietary Guidelines for Americans and MyPyramid recommendations, it’s also linked to healthier eating according to recent research.2,3 Compared to people who don’t eat rice, rice eaters:
Not according to leading health organizations like the March of Dimes and Centers for Disease Control and Prevention (CDC), whose position is that the push for whole grains may unintentionally be resulting in women not getting sufficient folic acid. This may undermine progress that’s been made in decreasing birth defects since mandatory fortification began. White rice, like other enriched grains, is fortified with folic acid; and brown rice is a great-tasting, versatile, whole grain option, that makes it easy to meet whole grain consumption goals. Eating more whole grains is important, but not at the expense of enriched grains – the best nutrition option is to make room for both. The Dietary Guidelines recommend 6-10 grain servings each day.
Enriched White Rice & Folic Acid Facts
Brown Rice, a Whole Grain of Goodness
1. USA Rice Federation Domestic Usage Report, 2006-07.
2. Betres-Marquez SP, Jensen HH, Upton JL. Trends in Rice Consumption and Contribution of Rice to the Total Diet of Americans. Abstract presented at Texas Dietetic Association Meeting, Apr 2005.
3. Fulgoni III, V.L., et al. (2008) Rice consumption is associated with a greater nutrient density, lower blood pressure, decreased body weight, smaller waist circumference and a reduced risk for metabolic syndrome in adults. Experimental Biology meeting abstracts [on CD-ROM], Abstract 31081.