Le riz : bénéfices et risques pour la santé

In Western countries, a carbohydrate consumption reaching 50 to 55% of total energy intake is recommended. Rice can be part of those recommendations through its many nutritional benefits. By cons, in regions where rice can be up to 50% of the food base, it is important to understand the impact of rice variety, processing and cooking on glycemic response, micronutrient availability and potential contamination by heavy metals. This review focuses on the impact of grain composition, processing and cooking on the rice nutritional properties.