Technical Abstract: Animal and human studies show cholesterol-lowering with rice bran in hypercholesterolemic individuals. Specific rice bran fractions showing hypocholesterolemic activity include rice bran oil, unsaponifiable matter, dietary fiber and protein. There is a dose response to the level of rice bran and rice bran oil unsaponifiable matter for cholesterol reductions, but intact full-fat rice bran appears to be the most effective. Consuming brown rice as whole grain would be highly desirable. Possible mechanisms for cholesterol-lowering with rice bran include interference with absorption/reabsorption of dietary and/or endogenous lipid in the gastrointestinal tract and increased excretion of bile acids, which results in utilization of more cholesterol for bile acid synthesis. The concept of a 2% reduction in risk with each 1% reduction in cholesterol in high-risk individuals is well accepted. With reported plasma total and LDL cholesterol reductions of 4-10% in subjects with moderate hypercholesterolemia, inclusion of rice bran with a low-fat diet, could prove to be healthful for the general population. Commercial interest generated by the health effects of rice bran has contributed to the introduction of numerous value-added rice bran-containing foods and food products such as breads, breakfast cereals, cakes, cookies, extruded snacks, muffins, pies and snack bars.