Highlighted Study Brown Rice and Chinese Adults by Adiana Castro

Fact: Whole grain products have been associated with lower risk for diabetes.

Geng and team wanted to test the acceptance/awareness of brown rice in the Chinese community.

What is the Research Saying?

The study took place in Shanghai and 32 Chinese adults (12 men and 20 women) participated. The study design included questionnaires and focus group discussions. Many of the participants (30 of 32) ate white rice everyday while only 8 had ever tried brown rice.

Many of the subjects thought brown rice did not have as much taste as white rice. The subjects also perceived brown rice to have a tougher texture and it is more expensive than white rice. Furthermore, some of the adults mention ease of preparation, availability and tradition.

During the focus groups, the researchers realized that the variety of rice and cooking method were significant. Spreading the health benefits of brown rice through promotion and education were critical. Lastly, it is vital to recruit highly motivated subjects that would be complaint and consume the brown rice.

Possible Significance

Chinese adults may be more willing to try brown rice if they try tasting it, learn about is nutritional value, and the health benefits it may give. After this study was conducted, most of the subjects stated they would be willing to participate in a clinical trial that would examine the relationship between brown rice and diabetes risk in the Chinese population.

What’s Next?

Clinical trials need to be designed and implemented with this population. In the meantime, public health campaigns on a national level to change societal attitudes toward brown rice could help the perception of brown rice in the Chinese community.

Reference

Zhang G, Malik V, Pan A et al. Substituting Brown Rice for White Rice to Lower Diabetes Risk: A Focus-Group Study in Chinese Adults J Am Diet Assoc. August 2010;110:1216-1221.