摘要
稻米為國人主食，然而因飲食選擇多樣化影響，稻米消費量逐年減少，又國人肥胖率逐年增加，顯示食用稻米並非導致國人肥胖的主要因子，有必要了解稻米主食與健康之關係。在稻米的健康研究顯示，糙米包含米糠層、胚乳及胚芽完整穀粒，營養與機能成分較為完整，其中米糠醇等成分，具降低血脂、減重、降血糖及增強抗氧化酵素等功能；黑米、紫米及紅米等有色米富含酚類、類黃酮及花青素等成分，在抗氧化預防肥胖與癌症等方面也相當有潛力。在升糖指數（Glycineindex, GI）方面，白米、糙米及預熟米的GI值皆顯著低於白麵包，較白麵包有利於血糖控制，其中預熟米為中－低GI值，受品種及製備方式影響，未來可開發糖尿病患及減重專用食品。本場與國泰醫院參考衛生福利部公布之國人飲食指南，設計營養均衡控制之白米飯主食餐盒，在連續食用8週後，受試者總膽固醇及低密度脂蛋白膽固醇皆顯著減少，體重亦呈現下降趨勢。大數據研究顯示米飯攝取量與肥胖呈負相關，長期（＞1年）前瞻研究顯示，每日攝取300公克以下之米飯不會增加糖尿病風險，每日增加50公克糙米的攝取量，可以降低16%第二型糖尿病之風險，由各種臨床試驗研究顯示，稻米為健康之食品，未來應持續推動米食以促進國人健康。
並列摘要
Rice serves as the staple food for Taiwanese citizens, with the diversified dietary habits, Taiwan's annual rice consumption per capita has been decreasing gradually. This trend contradicts the concurrent increase in obesity rates, suggesting that rice consumption is not a principal factor contributing to obesity in Taiwan. Brown rice contains bran, embryo, and endosperm, therefore keeping the integrity of nutrients and functional metabolites. In the realm of health-related rice research over the past two decades, it has been discovered that active components such as gamma-oryzanol are noted for their capacity to reduce serum lipids, promote weight loss, lower blood sugar, and enhance antioxidant enzymes. Colored rice varieties, including black, purple, and red rice, are rich in phenolic compounds, flavonoids, and anthocyanins, playing a significant role in antioxidation and preventing obesity and cancer. When considering the glycemic index, various types of rice, such as polished rice, brown rice, and parboiled rice, all present a noticeably lower value than white bread. Parboiled rice is a medium-low GI food, depending on the varieties and processing conditions, and can be developed for T2D patients and weight control. Following the food pyramid guideline published by the Ministry of Health and Welfare, the intervention of designed nutrition- balanced meals with white rice as staple food were served to hyperlipidemia patients. The meals were administered twice daily, 5 days a week for 8 weeks. The results showed that total cholesterol and LDL-cholesterol are significantly reduced (P<0.001), and participants' body weight showed a decreasing trend. Long-term (>1 year) prospective clinical studies have indicated that a daily intake of 300g of white rice does not increase the risk of type II diabetes mellitus (T2D), intake of 50g of brown rice daily can reduce 16% risk of T2D. They echo the findings of extensive data studies suggesting a negative correlation between rice consumption and obesity. All this evsuch as gamma-oryzanol are noted for their capacity to reduce serum lipids, promote weight loss, lower blood sugar, and enhance antioxidant enzymes. Colored rice varieties, including black, purple, and red rice, are rich in phenolic compounds, flavonoids, and anthocyanins, playing a significant role in antioxidation and preventing obesity and cancer. When considering the glycemic index, various types of rice, such as polished rice, brown rice, and parboiled rice, all present a noticeably lower value than white bread. Parboiled rice is a medium-low GI food, depending on the varieties and processing conditions, and can be developed for T2D patients and weight control. Following the food pyramid guideline published by the Ministry of Health and Welfare, the intervention of designed nutrition- balanced meals with white rice as staple food were served to hyperlipidemia patients. The meals were administered twice daily, 5 days a week for 8 weeks. The results showed that total cholesterol and LDL-cholesterol are significantly reduced (P<0.001), and participants' body weight showed a decreasing trend. Long-term (>1 year) prospective clinical studies have indicated that a daily intake of 300g of white rice does not increase the risk of type II diabetes mellitus (T2D), intake of 50g of brown rice daily can reduce 16% risk of T2D. They echo the findings of extensive data studies suggesting a negative correlation between rice consumption and obesity. All this evidence suggests rice is a healthy food option and should be promoted to improve people's health.