Swapping white rice for brown could prevent high blood pressure and lower the risk of heart attacks, experts say.
Brown rice is a better source of fibre than the white grain and also fights high cholesterol. Tests revealed that brown rice contains a compound that protects the heart from a damaging protein, but that compound is removed when it is polished to make white rice.
Researchers in the U.S. and Japan said the findings could help to explain why cases of heart disease are lower in Japan - where most people eat rice daily. Professor Satoru Eguchi, of Temple University, Philadelphia, said: 'Brown rice might have an advantage over white rice by offering protection from high blood presure and atherosclerosis or "hardening of the arteries". This suggests that the sub-layer of rice offers protection against high blood pressure.'