Red yeast rice is a substance used traditionally in Chinese medicine. It is valued for its ability to lower cholesterol. Red yeast rice contains monacolins, which are compounds known to prevent cholesterol synthesis. Also known as fermented rice or red koji rice, red yeast rice is widely available in health food stores and Chinese markets throughout the world.
History
Red yeast rice has been used in Chinese medicine as far back as 800 A.D. The ancient Chinese medical text, Ben Cao Gang Mu-Dan Shi Bu Yi, published during the Ming Dynasty (1368-1644), details its use and manufacture as a medicinal substance. Today, red yeast rice is a common dietary staple in many Asian countries, and is sold as a dietary supplement in countries around the world.
Production
Red yeast rice is created by fermenting a special type of yeast, known as Monascus purpureus, over polished red rice. The rice is soaked in water until thoroughly saturated, and then inoculated by combining M. purpureus spores with the processed rice. The mixture is then allowed to sit at room temperature for three to six days, during which time fermentation takes place. During fermentation, the rice turns a red color on the inside, with the outside becoming reddish-purple in color. Once the process is complete, the red yeast rice is either dried and sold as powder or dried grains, or cooked and sold as a paste.
Uses
Red is most commonly marketed as a cholesterol lowering supplement. A 1997 study published in Current Therapeutic Research found that red yeast rice is effective in lowering elevated serum cholesterol levels and triglycerides. In traditional Chinese medicine, red yeast rice is used as a digestive aid and to improve blood circulation and overall health of the stomach.
In Asia, red yeast rice is commonly eaten similarly to white rice. It is also used as a natural food coloring for a variety of dishes including red rice vinegar, Peking duck and various Chinese pastries. Sake and Korean rice wine are also made using red yeast rice, which imparts its red coloring to the beverages.
Dosage
As a dietary supplement, red should not be consumed by individuals younger than 20 years old. For adults aged 21 and older, traditional suggests a dosage of 6,000 to 9,000 mg per day. However, the exact dosage will vary depending on the type of red yeast rice and the condition being treated. Most scientific studies have used 600 mg of standardized extract taken orally two to four times per day.
Safety and Side Effects
No significant side effects have been reported in clinical trials. However, the safety of taking red yeast rice supplements for longer than 12 weeks is still unknown. Rare but mild side effects have been documented including muscle aches or injury, headaches, dizziness, heartburn and stomach discomfort.
Pregnant or nursing women, children and anyone taking prescription medications should avoid taking red yeast rice. Patients with liver or kidney disease, thyroid disorders, serious infections, musculoskeletal disorders and anyone who has undergone an organ transplant or drinks more than two alcoholic beverages per day should not take red yeast rice. A qualified medical professional should always be consulted prior to taking any new supplement.
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