Advances in Food Technology and Nutritional Sciences · Vol. 2, No. 2 · 2016 · pp. 38–50 · e-ISSN 2377-8350

Food as Medicine: The New Concept of “Medical Rice”

Shaw Watanabe, Azusa Hirakawa, Chiharu Nishijima, Ken'ichi Ohtsubo, Kozo Nakamura, Shigeru Beppu, Patcharee Tungtrakul, Sun Jian Quin, E-Siong Tee, Takuo Tsuno, Hajime Ohigashi

DOI: https://doi.org/10.17140/aftnsoj-2-129 · Published 2016-07-22 · Licence: https://creativecommons.org/licenses/by/4.0 · © 2016 The Author(s)

Also available as PDF (figures and tables appear in the PDF).

Abstract

In many countries, rice contributes to health by supplying dietary energy, proteins and fat. Many different species of rice have been developed in Japan and other rice producing countries. Some varieties are expected to prevent various diseases, or to be used for dietary therapy. The health effects of brown rice are empirically well known, and accumulating evidence about the physiological and pharmacological activity of rice bran strongly supports the use of brown rice in the dietary therapy. These could be categorized in the new concept, “medical rice”. For example: medical rice for diabetes (glycemic index<55), medical rice for chronic kidney dis-ease (CKD) (protein<1/20), medical rice for mental health (high gamma-aminobutylic acid or γ-aminobutylic acid (GABA), gamma oryzanol (γ-oryzanol) and/or ferulic acid), and medical rice for cancer prevention (high antioxidant capacity). Organic cultivation is necessary to avoid toxic substances from fertilizers and insecticides. In response to the enormous increase of med-ical costs in many countries, encouragement of healthy longevity by changes of dietary habits is mandatory. Functional food labeling has started in 2015 in Japan, so the proper food labeling of medical rice could help people who want to control and/or improve their health status.

Keywords: Brown rice; Rice bran; Rice ingredients; Glycemic index; Low protein rice; Gamma-aminobutylic acid or γ-aminobutylic acid (GABA); γ-oryzanol; Ferulic acid; Phytate

Conclusion

The health effects of brown rice are empirically well known, and accumulating evidence about the physiological and pharmacological activity of rice bran strongly supports the use of brown rice in meals, although this is not popular in Japan and other countries. However, in response to the enormous increase of medical costs, the Japanese government starts to encourage

Raw brown rice Raw brown rice Raw brown rice Cooked brown rice by pressure pan Cooked brown rice by pressure pan Cooked brown rice by pressure pan Cooked brown rice without pressure Cooked brown rice without pressure Cooked brown rice without pressure Pregerminated rice Pregerminated rice Cooked polished rice “kinme” Cooked polished rice “kinme” Cooked polished rice “kinme” cooked polished white rice cooked polished white rice cooked polished white rice AOU-F: Antioxidant unit by flavonoids; AOU-C: Antioxidant unit like carotenoids.

Table 5. Antioxidantactivity of various rice and cooked rice. These rice with high antioxidant activity could be categorized in the medical rice for cancer prevention.

Figure 9
Figure 9. Food labeling of medical rice and licensed medical rice for health. This rice is organic brown rice, containing enough vitamins and minerals with high antioxidant ability, without any detectable herbicide or toxic heavy metals.

healthy longevity measures by changes of dietary habits. Functional food labeling has started in 2015, so the proper food labeling of medical rice could help people who want to control and/ 66 44 or improve their health status.44 An example of food label for ‘Medical Rice for Health’ is shown in the figure (Figure 9).

A word in the lower part of the mark could be changed according to the purpose.

Acknowledgements

The authors deeply appreciate the participants in the East Asia Conference of Standardization of Rice Function, which was held in Kyoto from December 10 to 12, 2014. All authors attended the conference and contributed to make the entity of medical rice, providing their original data.

ORAC_W (AOU P) ORAC_L (AOU C) Total

13 4 17 15 4 19 11 5 15 5 3 8 6 1 7 6 1 7 6 1 7 5 1 6 7 2 9 1 <0.5 1.5 2 <0.5 2.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5 <0.5

The authors also thank the financial support of Human Health Foundation, Toyo Rice Cooperation, Tsuno Rice Fine Chemicals Co, Ltd. Fancl Cooperation, Genmai-koso Co. Ltd, and Forica Food Co. Ltd. to open this conference. A part of this work was th presented at the 9th Asia Pacific Conference on Clinical Nutrition, which was held in Kuala Lumpur, Malaysia in 2015. They also thank to Dr. Philippe Calain for his contribution to complete this manuscript.

Conflicts Of Interest

The authors do not have any conflicts of interest regarding this paper to any company.

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