ReviewInternational journal of environmental research and public health2011
Processing conditions, rice properties, health and environment.
Review in International journal of environmental research and public health, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed.
- Trial
- Change in Fatty Acid Composition in High-Temperature-Damaged Rice Grains and Its Effects on the Appearance and Physical Qualities of the Cooked Rice.Foods (Basel, Switzerland) · 2025Article
- Arsenic content and exposure in brown rice compared to white rice in the United States.Risk analysis : an official publication of the Society for Risk Analysis · 2025Article
- Parboiled Rice and Glycemic Control: Effects on Postprandial Glucose, Insulin Sensitivity, and Incretin Response in Healthy and Type 2 Diabetic Individuals, a Pilot Study.Foods (Basel, Switzerland) · 2025Article
- Persistence of foliar applied and pre-storage seed-treated insecticides in rice and its processed products.Scientific reports · 2024Article
- Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia.Food science & nutrition · 2023Article
- Article
- A perspective on the benefits of consumption of parboiled rice over brown rice for glycaemic control.European journal of nutrition · 2022Review
- Taxifolin as a Major Bioactive Compound in the Vasorelaxant Effect of Different Pigmented Rice Bran Extracts.Frontiers in pharmacology · 2022Article
- Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice.Frontiers in nutrition · 2021Article
- Article
- Gluten-Free Diet in Prisons in Poland: Nutrient Contents and Implementation of Dietary Reference Intake Standards.Nutrients · 2020Article
- Genetic Mapping and Validation of Quantitative Trait Loci (QTL) for the Grain Appearance and Quality Traits in Rice (International journal of genomics · 2019Article
- Determination of Optimal Harvest Time of Chuchung Variety Green Rice(®) (Oryza sativa L.) with High Contents of GABA, γ-Oryzanol, and α-Tocopherol.Preventive nutrition and food science · 2016Article
- Association of Rice and Rice-Product Consumption With Arsenic Exposure Early in Life.JAMA pediatrics · 2016Article
- Rice Germosprout Extract Protects Erythrocytes from Hemolysis and the Aorta, Brain, Heart, and Liver Tissues from Oxidative Stress In Vitro.Evidence-based complementary and alternative medicine : eCAM · 2016Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Rice is the staple food for nearly two-thirds of the world's population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43-54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.