White rice may be
fortified with micronutrients stripped from it during processing. Enrichment of white rice with
thiamine,
niacin, and
iron is required by law in the United States when distributed by government programs to schools, nonprofits, or foreign countries. Consuming only unenriched white rice may cause
beriberi due to a deficiency of thiamine, which caused a major health issue in Japan by the 18th century. Adopted over
brown rice in the second half of the 19th century, white rice was favored by traders because of the removal of the bran and germ which improved its storage life during long distance transports. The expansion of long distance trade contributed to the widespread consumption of white rice in Asia and other regions, as rice spread from East Asia to West Asia and Europe by land and sea via trade routes that later became associated with the Silk Road. Ease of cooking, palatability, and longer shelf life are all reasons white rice became more widely used than brown rice. Historically, in some societies, eating white rice was a symbol of high status due to its scarcity, and it was widely preferred to brown rice in many regions. At various times, starting in the 19th century, brown rice and other grains such as
wild rice have been advocated as healthier alternatives. The bran in brown rice contains significant
dietary fiber and the germ contains micronutrients. This discovery led to the advocacy for the consumption of unpolished grain and greatly influenced health and dietary policies in many different countries. == See also ==