Rice is the seed of the grass specie Oryza sativa(Asian rice) or Oryza glaberrima(African rice). As a cereal grain, it is most widely consumed staple food for a large part of the world's human population especially in Asia. It is the agricultural commodity with the third highest world wide production, after sugar cane and maize. Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.
According to the American Heart Association, whole grains improve blood cholesterol levels and reduce the risk of heart disease, stroke, type 2 diabetes and obesity.
Studies have shown that people who regularly eat large amounts of white rice have a higher risk of metabolic syndrome.
These risk factors include;
- High blood pressure
- High fasting blood sugar
- High triglyceride levels
- A large waistline
- Low level of "good" HDL cholesterol
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