ReviewEuropean journal of nutrition2022
A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control.
Review in European journal of nutrition, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
3 citing papers in PubMed, 12 citations in OpenAlex.
- Starches in Rice: Effects of Rice Variety and Processing/Cooking Methods on Their Glycemic Index.Foods (Basel, Switzerland) · 2025Review
- Comparing parboiling and milling for selenium-enriched rice (Food chemistry: X · 2025Article
- Time-Resolved Laser-Induced Breakdown Spectroscopy for Accurate Qualitative and Quantitative Analysis of Brown Rice Flour Adulteration.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeRice is a staple food for over 3.5 billion people worldwide. The nutritional content of rice varies with different post-harvest processing techniques. Major varieties include brown rice (BR), white rice (WR) and parboiled rice (PBR). While consumption of BR is advocated due to its higher nutritional content compared to other varieties, some studies have indicated lower post-prandial blood glucose (PPBG) levels when PBR is consumed. This apparent benefit of PBR consumption is not well publicised and no commentaries on underlying mechanisms are available in literature.
methodsIn this review, we looked into differential nutrient content of PBR, as compared to BR and WR, and tried to understand how their consumption could be associated with glycaemic control. Various roles played by these nutrients in mechanisms of insulin secretion, insulin resistance, nutrient absorption and T2DM-associated inflammation were reviewed from literature-based evidence.
resultsWe report differential nutritional factors in PBR, with respect to BR (and WR), such as higher calcium and selenium content, lower phytic acids, and enriched vitamin B6 which might aid PBR's ability to provide better glycaemic control than BR.
conclusionOur interpretation of reviewed literature leads us to suggest the possible benefits of PBR consumption in glycaemic control and its inclusion as the preferred rice variant in diets of T2DM patients and at-risk individuals.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the Socratic graph.