CHENNAI: The traditional fermented rice (Pazhaya Soru) is demonstrably good in improving gut health, enhancing nutrient absorption, and reducing the risk of lifestyle and gastrointestinal diseases, found a scientific study conducted by the Government Stanley Medical College and Hospital, said Health Minister Ma Subramanian.
According to the study, the findings of which were unveiled at a scientific seminar organised by the Department of Lifestyle Medicine and Research and the Department of Gastrointestinal and Liver Transplant Surgery at the hospital, fermented rice, prepared by soaking cooked rice overnight to allow natural fermentation, shows a dramatic improvement in nutritional value over freshly cooked rice.
Laboratory analysis revealed a 631% increase in dietary fibre, a 270% rise in resistant starch, and a 24% increase in protein content. Researchers also found significantly higher levels of iron, zinc, selenium and B-complex vitamins, with iron absorption improving by nearly 12 times.
Inaugurating the seminar, Minister Subramanian said it reaffirmed the medical relevance of traditional food practices. "Fermented rice is not just an inherited habit from our ancestors; science has now clearly established its health benefits," he said.
Highlighting its impact on gut health, he noted that beneficial bacteria present in fermented rice actively colonise the intestine. "These good bacteria produce more than 2,000 bioactive compounds that protect digestion and strengthen overall health," he said.
Doctors involved in the study said regular consumption of fermented rice helps prevent diabetes, obesity, cardiovascular diseases, and certain cancers. It was also found to lower blood lipid levels and assist the liver in flushing out harmful fats and toxic acids. For pregnant women, it improved foetal growth, reduced the risk of preterm births, and lower incidence of gestational diabetes and pregnancy-induced hypertension.
The study also documented its therapeutic value in managing infectious and chronic diarrhoea, constipation, abdominal pain, irritable bowel syndrome, bloating and gas-related disorders, as fermented rice acts as a protective barrier in the gut and prevents loss of fluids and micronutrients.
Sharing his personal experience, Subramanian said, "I have consumed fermented rice twice a week since childhood. After learning about its proven benefits through this research, I have decided to consume it every day." He added that it prevents gastric irritation, especially during early-morning physical activity.
Calling for wider public awareness, the Minister stressed that fermented rice should not be seen as a marker of poverty. "It is a safe, affordable and scientifically validated food. Taking this knowledge to the people is our collective responsibility, " he added.