Eating black rice may protect against cardiovascular disease and reduce the risk of cancer, but some people need to be careful with this product due to possible intestinal upset. La Salle University Nutritionist Isabel Vazquez talked about this on the magazine’s website Health.
Black rice, also known as purple rice, is a whole grain cereal that has been consumed for centuries in China, Korea and Japan. In ancient China, it was reserved only for emperors and the wealthy, so it is also called “forbidden rice.”
Black rice has a similar texture to brown rice, another type of whole grain. Its dark color is due to anthocyanins. These substances are powerful antioxidants that protect cells from damage by radical molecules, thus reducing oxidative stress, a risk factor for cancer and cardiovascular diseases. One study found that consuming anthocyanins regularly was associated with a reduced risk of heart attack in patients over 65 with normal blood pressure.
Large studies have shown that eating more whole grains is associated with a reduced risk of cardiovascular disease, including coronary heart disease. This may be because whole grains (including black rice) are high in fiber, which lowers blood cholesterol. Fiber also helps prevent constipation and maintains the health of gut microbes that produce substances that affect human health.
However, in people with gastrointestinal conditions such as irritable bowel syndrome, black rice can cause gastrointestinal irritation, especially when combined with other fiber-rich foods, which can lead to overactive GI motility.
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