White rice
From the YapSpan Longevity Wiki · Updated 2026-10-01
White rice is rice that has been milled to remove the bran and the germ, leaving the starchy endosperm. It is a staple food across much of Asia and in many other regions. Milling removes most of the fiber, so white rice is a refined grain, while brown rice keeps the bran and counts as a whole grain.
A 2017 meta-analysis (a study that pools the results of earlier studies) of five prospective studies (studies that follow people forward in time) found that the highest rice intake was not significantly associated with all-cause mortality (death from any cause) compared with the lowest [1]. The relative risk was 0.97, which corresponds to 3% lower risk, but the range of likely values included no difference [1].
- The highest rice intake showed no clear link with all-cause mortality, with a relative risk of 0.97 and a confidence interval of 0.88 to 1.06 [1].
- Higher rice intake was associated with 13% lower mortality in men and a non-significant trend toward 8% higher mortality in women [1].
- In the 21-country PURE study, white rice intake was not significantly associated with death or cardiovascular events [2].
- Each additional 150 grams a day of white rice was associated with 6% greater risk of type 2 diabetes in a 2023 meta-analysis [3].
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YapSpan estimates are for reflection and entertainment only. They are not medical advice, a diagnosis, or a prediction of any individual outcome. Check with a doctor before making any medical decision.