Rice is a staple in many Western diets, and there are more than a billion people worldwide who are consuming some form of it.
Brown rice, which has a high protein content, is also an important part of many Western-style meals.
But the new data shows that brown rice has a significant role in preventing and reversing type 2 diabetes, cardiovascular disease, and obesity.
The new research is published in the American Journal of Clinical Nutrition.
“This is the first time we have found that rice has an effect on the risk of developing these types of diseases,” said lead author, Dr. Barbara Rice, an associate professor of medicine at Stanford University.
Rice is the only cereal grain that is known to increase the risk for type 2 diabetics, the type of diabetes that can lead to heart disease and stroke.
The study, led by researchers from the National Institutes of Health and the Stanford Center for Nutrition Research, used data from the Health Professionals Follow-Up Study to examine the health effects of rice intake over time.
It’s estimated that about 20 percent of the population is currently classified as type 2 diabetic.
To get a more complete picture of the role of rice, researchers compared people who were at low or high risk for diabetes with people who weren’t.
They found that participants who ate rice at lower or higher risk for Type 2 diabetes were less likely to develop the disease.
The researchers also found that people who consumed rice at high or low risk for heart disease were at increased risk for developing diabetes.
The next step is to further understand the health benefits of brown rice, Rice said.
She said the new research has important implications for developing new dietary guidelines.
“It is an important step forward to understand the potential benefits of eating brown rice and other grains, particularly in the prevention of diabetes and cardiovascular disease,” Rice said in a statement.
Rice has been working on the study for several years, and the team used the National Health and Nutrition Examination Survey to collect information on more than 10 million people in China, the U.S., India, the Philippines, South Korea, Brazil, and Turkey.
Researchers looked at the risk factors for type 1 diabetes, as well as the risk associated with type 2, as part of the National Nutrition and Food Composition Survey, which was conducted in 2006 and 2008.
People with diabetes, hypertension, and dyslipidemia were also included in the study.
Researchers compared people’s risk of Type 2 and Type 1 diabetes with their risk for other cardiovascular diseases, including heart attack, stroke, and cancer.
People were categorized as having either low, moderate, or high type 2 or 1 diabetes based on their BMI.
People who reported being obese, and who ate a diet high in carbohydrates, saturated fat, or sugar were classified as having type 2 and type 1 type 2.
People whose diet was high in fiber, vegetables, fruits, whole grains, and legumes were categorized at moderate risk for both type 2 (low) and type 2 type 1.
People on a high-carbohydrate diet were classified at low risk of type 2 with a BMI of less than 27.
Researchers also used data collected on more recently diagnosed diabetes in the National Center for Health Statistics and the National Diet and Nutrition Survey to evaluate the health risks associated with the dietary pattern.
The diet had to be high in protein, saturated fats, and sugars.
Researchers found that the diet was associated with an increased risk of coronary heart disease, cardiovascular death, and stroke, as compared with people on a low-carb diet.
The findings also showed that the risk did not change with age.
Researchers said this information may help to identify which diets may be most beneficial for the prevention and treatment of type 1 and type 4 diabetes.
“The potential benefits and limitations of our study, together with the growing evidence from other studies, will help guide future research in this area,” Rice concluded.