In recent years, brown rice has been promoted as a healthy food in rice-consuming Asia following the global trend of consuming a diet rich in whole grains. Building on recent scholarly works that examine the nexus between the global food system and dietary health, this paper uses brown rice as an empirical case to illustrate how the global food system interacts with the international nutrition community in different historical moments. I identified four moments from the 1870s to the present that characterize the disappearance of brown rice as the main staple and three major attempts aiming to bring back brown rice in the Philippines. I argue that the historical formation of the globalized, industrialized food system, as well as the associated countermovements, and the knowledge production and paradigm shift within the international nutrition community are the two main driving forces behind the transformation of the status of brown rice in the Philippines. Overall, the promotion of brown rice consumption in the Philippines is not merely the result of the current global trend but a confluence of the long-term interactions between agricultural development in the country, the issue of malnutrition, and the role of nutrition science.

近年来，随着全球食用富含全谷物的饮食的趋势，糙米已在消耗大米的亚洲推广为健康食品。基于研究全球食品体系与饮食健康之间关系的最新学术著作，本文以糙米为例，说明了全球食品体系如何在不同的历史时刻与国际营养界互动。我确定了从1870年代到现在的四个时刻，这些时刻将糙米的消失作为主要主食，并进行了三项主要尝试，目的是在菲律宾带回糙米。我认为，全球化，工业化食品体系的历史形成以及相关的对策，国际营养界内部的知识生产和范式转移是菲律宾糙米地位转变背后的两个主要驱动力。总体而言，菲律宾糙米消费的增长不仅是当前全球趋势的结果，而且是该国农业发展，营养不良问题和营养科学作用之间长期相互作用的汇合点。