China: Low level of knowledge about brown rice

A study in Shanghai revealed a limited awareness and acceptability of brown rice in Chinese adults. Prior to tasting brown rice, the majority of the participants considered it to be "inferior to white rice in terms of taste and quality, and felt it unlikely that individuals would change their habitual rice staple." However, after tasting and learning about the nutritional values of brown rice, several participants indicated willingness to change habitual eating habits. Researchers suggest that perhaps with adequate promotion of the health benefits associated with brown rice, including lower risk of diabetes and cardiovascular disease, people will be willing to replace white rice with brown rice.
"Substituting brown rice for white rice to lower diabetes risk: A focus-group study in Chinese adults"
Journal of the American Dietetic Association 2010; 110(9):1216-1221
http://www.ncbi.nlm.nih.gov/pubmed/20656097

Date Posted: 29 July 2010