Rice is a staple in Asia, where breast and colon cancer rates are markedly lower than in the Western world. Scientists at the University of Leicester, UK, analyzed the phenolic compounds in brown rice, brown rice bran, and white milled rice (from the same varietal) to look for known cancer-suppressive compounds. They discovered that several such compounds were present in all three samples, but were found in much lower levels in the white rice. They postulated that consuming rice bran or brown rice instead of white rice may be advantageous with respect to cancer prevention.
Cancer, Epidemiology, Biomarkers & Prevention. November 2000; 9(11): 1163-70.