Abstract
The nutritional components of brown rice have been reported to be effective against diabetes mellitus. Recent animal studies have suggested that it is also effective in maintaining cognitive function. Therefore, in this study, we examined the effect of a brown rice diet on cognitive function in individuals aged over 60 years. The study participants were recruited from a pool of individuals aged ≥60 years who were using elderly care facilities. The participants were provided with four servings of brown or white rice per week for 6 months, and their cognitive function was measured before and after the intervention period. Prior to the intervention, participants tasted the white and brown rice to determine which type they would like to be offered over the 6-month period. Since rice is the staple food of the participants in this study, they were allowed to decide whether they wanted to eat white or brown rice.
Highlights
Rice is commonly consumed as a staple food by approximately 60% of the world’s population [1]
In this study, we aimed to clarify the changes in the cognitive function of healthy elderly people by the intake of brown rice, hypothesizing that the brown rice, which contains a large amount of phenolic content and fiber content, helped maintain a higher level of cognitive function than the white rice
If the effect of ingesting brown rice, which has more nutrients than white rice, on cognitive function can be clarified, it will promote the spread of dishes centered on brown rice, and will contribute to the health of elderly people around the world, especially those who live in Asia and eat rice as their staple food
Summary
Rice is commonly consumed as a staple food by approximately 60% of the world’s population [1]. A study of Japanese middle-aged and elderly individuals has shown that a diet centered on rice leads to improved health indicators [35]. These suggest that the nutritional deficiency of white rice can be supplemented by taking nutritious side dishes together, and it is expected that the effect is even greater if nutritious brown rice is ingested in exchange for white rice. In this study, we aimed to clarify the changes in the cognitive function of healthy elderly people by the intake of brown rice, hypothesizing that the brown rice, which contains a large amount of phenolic content and fiber content, helped maintain a higher level of cognitive function than the white rice.
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