<![CDATA[Background: Brown rice is thought to have anti-inflammatory effects due to its high dietary fiber and phenolic content; however, evidence in sedentary populations is limited. IL-6 is a key pleiotropic cytokine responsive to postprandial inflammation. Objective: This study compared postprandial IL-6 levels after brown vs. white rice consumption in sedentary workers. Methods: In this open-label, parallel-group trial, 28 normoweight participants (22 women, 6 men) consumed 150 g of rice, 60 g of fried eggs, and 70 g of tofu stew. Nutritional composition was determined from available sources, with fat content of brown rice (2.4 g/100 g) obtained from the manufacturer’s laboratory report and that of white rice (0.5 g/100 g) from published data. Participants were randomized by gender into brown rice (n=13, age 30.15 ± 6.71) and a white rice groups (n=15, age 27 [23-48]). IL-6 levels were measured at baseline (10-hour fast) and 4 hours post-meal. Previous-day intake (24-hour food recall) and physical activity (IPAQ-SF) were recorded. Non-parametric tests were applied. Results: Participants averaged 321.5 ± 181.2 METs. Despite higher fat content in brown rice, intake did not differ significantly between groups. IL-6 changes were not statistically significant (p=0.069). However, the brown rice group showed a numerically higher postprandial IL-6 level, while the control group remained relatively stable. Conclusions: No significant IL-6 differences were observed, however the paradoxical elevation following brown rice consumption is probably due to subtle influences of nutrient composition or participant characteristics. Further studies with stricter dietary control and biomarkers are warranted.]]>
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