PhilSPEN Online Journal of Parenteral and Enteral Nutrition

(Article 60 | POJ_0055.php) Issue

Thesis Abstract

Effects of Brown Rice on the Cholesterol and Fasting Blood Glucose of Hypercholesterolemic Patients

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Submitted: April 2014

AUTHOR: Maureen De Guzman-Sarmago, RND

INSTITUTION WHERE STUDY WAS DONE: Philippine Women's Univeristy, Metro-Manila, Philippines



Several human trials have shown that brown rice intake can help lower blood cholesterol and fasting blood glucose.


In this randomized parallel study that examined the effects of brown rice on cholesterol and fasting blood glucose, thirty eight (38) free-living hypercholesterolemic adults were randomly assigned to a brown rice (BR) group (n=18) or white rice (WR) group (n=20). Participants consumed brown or white rice for 12 weeks. Total cholesterol, high density lipoprotein (HDL-C), low density lipoprotein (LDL-C) and fasting blood glucose levels were measured before and after the intervention. Changes in the cholesterol and fasting blood glucose levels were compared within and between groups.


In the BR group, total cholesterol decreased significantly (p< 0.01) by 7.09% and an increase of 5.4% in HDL-C but was not statistically significant. Significant reduction in fasting blood glucose was also seen in this group (4.2%, p<0.01). Reduction in total cholesterol and fasting blood glucose were not statistically significant in the WR group, but their HDL-C improved significantly (8.85%, p<0.01). An unexpected significant increase in LDL cholesterol was observed in the BR and WR group, 8.10% and 9.96% respectively (p<0.01). No significant differences in the cholesterol and fasting blood glucose levels were seen between the BR and WR group.


This study suggests that brown rice consumption may help lower cholesterol and fasting blood glucose, and may be beneficial in the prevention and management of.cardiovascular disease and other lifestyle related disorders.

Introduction | Methodology | Results | Conclusion | Back to Articles Page