Whole Grain Rice Emerging as Nutrition Powerhouse

Arlington, VA, September 20, 2004 — In the past couple of years much attention has been paid to the nutrition benefits of brown rice, thanks in part to the popularity of low-carb diets. Yes, oddly enough, low-carb diets – the diets that shun carbohydrates – are partly responsible for educating millions of consumers about the nutrition benefits whole grain rice offers. Of course brown rice has carbs, but it takes longer for the body to process than those in refined grains and is therefore held in higher esteem by followers of Atkins and South Beach.

“Whole grains, like brown rice, are a nutrition ‘powerhouse,’ which is why the Dietary Guidelines panel is recommending that the 2005 Dietary Guidelines advise Americans to eat at least three servings of whole grains daily,” says Charles Trahan of Crowley, Louisiana, chairman of the Domestic Promotion Committee for USA Rice, a trade industry representing the U.S. rice industry.

Whole grains contain all three layers of the kernel – the bran, germ and endosperm. They are good sources of many vitamins and minerals, as well as fiber and carbohydrates. What’s more, there is significant scientific evidence that shows whole grains may reduce the risk of diabetes, cardiovascular disease and certain cancers, and can contribute to healthy weight maintenance. “Focus groups reveal that consumers believe brown rice provides nutrition benefits and are trying to incorporate more brown rice in their meals because of its healthy reputation,” says Trahan. “The one stumbling block is they’re not sure how to cook with it. Fortunately many rice recipes today start with cooked rice, so substituting whole grain rice for white, or combining the two, is one of the easiest transitions in eating healthier.”

The messaging of nutrition benefits of whole grains, like brown rice, are expected to ring loud and clear from the nutrition community, gaining even greater steam leading up to and immediately following the release of the 2005 Dietary Guidelines for Americans early next year. The U.S. rice industry is responding to increased consumer demand for whole grain products with heat-and-eat and quick cooking brown rice products, which take anywhere from 90 seconds to 10 minutes to prepare. In anticipation of increased demand for whole grain rice recipes, USA Rice recently conducted recipe contests featuring whole grain rice, allowing the association to expand its offering of whole grain rice recipes.

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The USA Rice Federation is the national advocate for all segments of the rice industry, conducting activities to influence government programs, developing and initiating programs to increase worldwide demand for U.S. rice, and providing other services to increase profitability for all industry segments.

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