Effects of brown rice powdered drink on glucose control and lipid profile of type 2 diabetes patients.

Abstract

Diabetes mellitus causes multiple adverse health outcomes. Thus, control of the disease is paramount in preventing its complications. Brown rice, as a whole-grain staple, has been proven to be beneficial in many of these respects. However, due to taste and cost, many consumers avoid brown rice as an alternative to white rice. Our primary aim was to study the effects of a brown rice instant drink on glycemic control, lipid profile, weight, and blood pressure in patients with uncontrolled diabetes. This was a randomized, open-label clinical trial conducted over 12 w. Sixty-four participants were randomized into an intervention group and a control group. The intervention group received 18 g of powdered brown rice to be consumed in a drink three times daily for 12 w. The control group was given standard or their usual treatment. Fasting plasma glucose, HbA1c, plasma lipid, blood pressure, and weight were measured and recorded before and after the intervention. There were no significant differences between the two groups in terms of HBA1c levels at the end of the intervention (P=0.081). However, the BR group had a reduction in HbA1c with a mean of 0.11%, and the control group had an increase of HbA1c of 0.25%. There was significant improvement in total cholesterol, triglycerides, and blood pressure levels at the end of the intervention (P<0.005) in the intervention group. In conclusion, brown rice instant drink has improved total cholesterol, triglycerides, and systolic and diastolic blood pressure in subjects with type 2 diabetes.