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.

Brown rice has previously been shown to be better than white rice in terms of health benefits. Moreover, many previous studies have shown that consuming white rice in the long term could be a risk factor for developing type 2 diabetes. Despite the proven benefits of brown rice, not many people have included it in their daily staple. A randomized, open-label clinical trial was conducted without the blinding of the investigational product. All participants were advised not to consume any special diet or meals throughout the whole study. Participants were randomized into two groups: the control group (CG) and the intervention group (BR). A computer-generated randomization list using a block of 4 was used for the randomization process. The allocated sequence was concealed from the researcher enrolling and assessing the participants. The participants were sequentially numbered and the data were placed in opaque, sealed, and stapled envelopes.

Surprisingly, there is a significant reduction in the blood pressure in the BR group. This reduction in blood pressure in the brown rice group was also demonstrated in a number of other studies [8,9]. These blood pressure effects may be attributable to the higher fiber content and multiple micronutrients and vitamins contained in brown rice. Instant brown rice as a dietary supplement in patients with type 2 diabetes shows promising beneficial effects, especially for improving total cholesterol, triglyceride levels, and blood pressure. However, further studies with larger sample sizes and longer durations are needed to further evaluate the long-term effects of brown rice as a dietary supplement among diabetic patients.

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