
White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
White Rice, Brown Rice, and Risk of Type 2 Diabetes in US Men and Women
Dr. Qi Sun , MD, ScD, Dr. Donna Spiegelman , ScD, Dr. Rob M. van Dam , PhD, Dr. Michelle D. Holmes , MD, DrPH, Ms. Vasanti S. Malik , MSc, Dr. Walter C. Willett , MD, DrPH, and Dr. Frank B. Hu , MD, PhD
Departments of Nutrition (Ms. Malik and Drs. Sun, van Dam, Willett, and Hu), Epidemiology (Ms. Malik and Drs. Spiegelman, van Dam, Holmes, Willett, and Hu), and Biostatistics (Dr. Spiegelman.), Harvard School of Public Health; the Channing Laboratory (Drs. van Dam, Holmes, Willett, and Hu), Department of Medicine, Brigham and Womens Hospital and Harvard Medical School; all at Boston, MA 02115
Corresponding author: Qi Sun, Department of Nutrition, Harvard School of Public Health, 665 Huntington Ave, Boston, MA 02115. Tel: 617 432 7490 Fax: 617 432 2435, ude.dravrah.hpsh@nusiq
The publisher's final edited version of this article is available at Arch Intern Med
This article has been corrected. See the correction in volume 170 onpage1479.
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Because of a different degree of processing and nutrient contents, brown rice and white rice may have different effects on risk of type 2 diabetes.
To prospectively examine white rice and brown rice consumptions in relation to type 2 diabetes risk in US men and women aged 2687 yr.
The Health Professionals Follow-up Study (19862006) and the Nurses Health Study I (19842006) and II (19912005).
We prospectively ascertained diet, lifestyle practices, and disease status among 39,765 men and 157,463 women in t
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