Rice bran oil

Oil

Rice bran oil is an edible oil drawn from the bran of rice grains. It is used for cooking, frying and as a food ingredient, and contains mostly unsaturated fats; its amount of natural plant compounds depends on how it is made.

Also known as

rice bran oil · rice-bran oil · refined rice bran oil · rice oil

Common questions

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Is rice bran oil a seed oil?

Yes, in the sense of an oil derived from a plant’s grain or seed. Rice bran oil comes from the bran, the outer layers removed when rice is milled into white rice. It is extracted from that bran rather than the starchy white center of the grain.

Codex vegetable oil definitions · USDA explanation of rice bran oil · UC Davis rice grain anatomy

Which restaurants list rice bran oil?

Explore rice bran oil matches from these restaurant menus:

Arby's · Dunkin'

Which menu items list rice bran oil?

Browse 8 menu matches for rice bran oil. Search by item name or choose a restaurant, then open an item to read its ingredient statement and any listed alternatives.

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Why PRūF tracks it

Small human trials provide some reassurance, while mixed glucose findings and a special-extract laboratory signal do not establish harm from ordinary rice bran oil; refining contaminants and prolonged reheating remain relevant controls.

Read the research

Rice bran oil is distinct from rice bran fiber, rice bran wax and concentrated supplements made from individual oil components. Small human trials generally found improvements in cholesterol markers, including comparisons with other vegetable oils, but these studies do not establish fewer heart attacks or longer life. One five-week study in people with diabetes reported rising glucose within the rice-oil group; its table did not establish a significant glucose difference between treatments, and a later small trial reported lower glucose. Neither result settles long-term diabetes risk.

A laboratory study of a specially extracted oil found chromosome changes at concentrations that severely injured cells, alongside negative bacterial and mouse micronucleus tests; it does not demonstrate genetic harm from normal cooking oil intake. Long-term human safety research remains limited. High-temperature refining can form contaminants, and prolonged frying degrades oil even when natural antioxidants slow that process. Contamination measured in rice grains or bran cannot simply be assigned to the oil.

EU rules limit specific refining contaminants, while Louisiana requires a restaurant seed-oil notice from January 2028 without banning rice bran oil. Processing and dietary context remain relevant when interpreting this evidence.

Research reviewed on September 5, 2026 · 12 sources