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J Am Diet Assoc. 2009 Oct;109(10):1719-27. doi: 10.1016/j.jada.2009.07.010.

Rice consumption in the United States: recent evidence from food consumption surveys.

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Center for Agricultural and RuralDevelopment, Department of Economics, Iowa State University, Ames, IA 50011-1070, USA.



Little is known about rice consumption, related food intake patterns, and the nutritional contribution that rice provides in the diets of Americans.


To provide information about rice consumption in the United States and the diets of rice consumers.


Data come from the Continuing Survey of Food Intakes by Individuals (1994-1996) and the National Health and Nutrition Examination Survey (2001-2002). Respondents report 24-hour recall dietary intakes. The amount of rice available in foods is estimated using the Food Commodity Intake Database. Consumers are classified based on the amount of rice they consume in foods.


The analysis includes information from adult individuals: 9,318 from the Continuing Survey of Food Intakes by Individuals and 4,744 from National Health and Nutrition Examination Survey.


Weighted percentages and mean values show the food and nutrient intake amounts. Logistic regression analysis is used to examine relationships among economic, social, and demographic factors that affect rice consumption.


Rice is consumed by a significant portion of the US adult population. Compared with others who did not consume rice, rice consumers consumed a smaller share of energy per day from fat and saturated fat; more iron and potassium; and more dietary fiber, meat, vegetables, and grains. Race/ethnicity and education are determinants of the probability of consuming rice, and more so than low-income status.


Rice consumers choose a diet that includes more vegetables, a smaller share of energy from fat and saturated fat, more dietary fiber and more iron than those who do not consume rice; the differences have remained relatively stable over the last decade. Accounting for race/ethnicity and income levels is important for better understanding of factors that affect food choices and for effective design of dietary interventions.

[Indexed for MEDLINE]

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