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Rice: old or new food?

M Rondanelli1, E Stucchi, E Zorzetto

  • 1Istituzioni Assistenziali Riunite (II.AA.RR)--Pavia.

Minerva Gastroenterologica E Dietologica
|February 25, 2006
PubMed
Summary

Rice offers significant health benefits beyond basic nutrition, acting as a natural dietetic product. Its regular consumption supports well-being due to scientifically confirmed qualities like high digestibility and essential nutrients.

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Area of Science:

  • Nutritional Science
  • Food Science
  • Dietetics

Background:

  • Rice is a global staple food, traditionally viewed primarily as a source of carbohydrates.
  • Emerging research suggests rice possesses unique nutritional properties that extend its role beyond basic sustenance.
  • Understanding these properties is key to recognizing rice's potential in health and wellness.

Purpose of the Study:

  • To highlight rice's significance as a natural dietetic product.
  • To explore the scientifically confirmed health benefits of regular rice consumption.
  • To discuss the potential of rice as a functional food.

Main Methods:

  • Literature review of scientific studies on rice composition and health effects.
  • Analysis of nutritional components and their physiological impacts.
  • Evaluation of existing research on digestibility, amino acid profiles, and specific micronutrients.

Main Results:

  • Rice exhibits high digestibility and a favorable amino acid biological value.
  • It contains essential fatty acids (EFA), beneficial sodium/chloride ratio, and high levels of selenium and silicium.
  • Scientific evidence supports an antihypertensive effect associated with rice intake.

Conclusions:

  • Rice's unique nutritional profile confirms its value as a dietetic food.
  • Its scientifically validated properties support its role in promoting well-being.
  • Further exploration into rice as a functional food is warranted.

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