Effect of brown rice consumption on inflammatory marker and cardiovascular risk factors among overweight and obese non-menopausal female adults

Background: brown rice (br) is unpolished rice with various beneficial compounds such as vitamins,magnesium and other minerals,dietary fiber,essential fatty acids,γ-oryzanol and γ-aminobutyric acid. in the present study,we compared the effects of white rice (wr) and br on inflammatory marker high-sensitivity c-reactive protein (hs-crp) and cardiovascular risk factors among non-menopausal overweight or obese female. methods: in a randomized cross-over clinical trial,40 overweight or obese (body mass index (bmi) >25) women were randomly allocated to group 1 (n = 20): treatment with br diet and group 2 (n = 20): treatment with wr diet for 6 weeks (first intervention period). two participants in group 2 dropped out during this period. after a 2-week washout period,individuals were switched to the alternate diet for an additional 6 weeks (second intervention period) and three subjects in group 2 did not follow this period and eliminated,finally this study was completed with 35 subjects (group 1 = 20 and group 2 = 15). each one was instructed to consume 150 g cooked wr or br daily in each intervention period. cardiovascular risk factors including bmi,waist and hip circumference,blood pressure,serum lipid profiles,fasting blood glucose (fbg) and hs-crp as an inflammatory marker,were measured 4 times (in study week 0,6,8,14). results: br diet in comparison with wr diet could significantly reduce weight,waist and hip circumference,bmi,diastole blood pressure and hs-crp. no significant differences between the two diets were found regarding lipid profiles and fbg. conclusions: the present results suggest that br replacement in the diet may be useful to decrease inflammatory marker level and several cardiovascular risk factors among non-menopausal overweight or obese female.