A brand-new study from the University of Maryland shows that there are plenty of brands of frozen rice that could be considered “healthy,” and that not all of them are harmful.
In fact, the study finds that only a small percentage of frozen white rice and brown rice can be considered healthy.
The study was conducted in the wake of the deadly coronavirus outbreak, which affected tens of millions of people across the United States.
According to the researchers, “the study results suggest that consumers should avoid consuming frozen white and brown rices as they are highly unlikely to be beneficial.”
According to the study, “There are many factors that affect the nutritional content of white and/or brown rice, including storage conditions and preparation methods, as well as processing techniques and storage time.”
The study looked at 3,000 samples of white rice sold by grocery stores in the U.S., and found that a whopping 83 percent of them were categorized as “high-quality,” while only 13 percent were labeled “low-quality.”
“These results indicate that consumers can use food safety standards when choosing foods and beverages that are labeled as ‘low-risk,’ but this does not mean that they should be consumed by those who have compromised immune systems or health,” the study’s authors wrote.
According to Dr. Robert D. Miller, one of the study authors, this is a “really big deal” and “huge step forward.”
“It’s a really important finding.
We now know there’s a problem with what is commonly referred to as ‘white rice’ and that this is actually high in fat and sugar,” Miller told ABC News.
“The findings are a big step forward, and I’m really excited to see where this research leads.”
The new study found that the higher the fat content of a food, the more likely it is to be labeled “high quality.”
According the authors, “fat content is a very powerful predictor of health risk.”
While the study found a small number of frozen “high fat” foods were not associated with a higher risk of heart disease or diabetes, “these foods should be avoided,” Miller added.
“We’re looking at low fat foods because they have higher fat content, so these high fat foods are likely to have higher risks than foods that are lower fat,” he said.
Miller said that, in general, frozen foods should not be consumed “until they’ve been properly cooked,” but added that the study should be considered in context of the potential risks associated with the use of these foods.
“These foods should probably be eaten in a way that is safe and in moderation, as long as they’re safe,” he explained.
Miller added that there’s still a lot of work to be done before food labels can be changed to reflect what the research indicates.
The Food and Drug Administration has not yet taken a position on the study.
The FDA has already begun a public comment period on the new study, and the agency has also issued a press release noting that it’s “conducting its own study on the safety of frozen food.”
In the meantime, consumers can still find frozen brown rations, rice and white rice on grocery store shelves.
The University of Michigan’s Miller noted that he believes the study is “a wake-up call for the industry,” but noted that there is still “much more work to do” to better understand how this food is made.
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