The Effect of Degree of Rice-polishing on Glycaemic Response
NCT ID: NCT04228341
Last Updated: 2021-08-20
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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COMPLETED
NA
14 participants
INTERVENTIONAL
2019-02-13
2020-06-18
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
OTHER
NONE
Study Groups
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Glucose Reference 1
Glucose solution 1
Glucose Reference 1
50 g of glucose dissolved in 250 ml of water (First glucose control visit)
Glucose Reference 2
Glucose solution 2
Glucose Reference 2
50 g of glucose dissolved in 250 ml of water (Second glucose control visit)
Glucose Reference 3
Glucose solution 3
Glucose Reference 3
50 g of glucose dissolved in 250 ml of water (Third glucose control visit)
Brown Rice
Cooked brown rice
Brown Rice
Unpolished brown rice containing 50 g of available carbohydrate was cooked using a rice cooker (Toyomi) at a ratio of rice to water of 1: 2
3 % polished rice
Cooked 3 % polished rice
3 % polished rice
3% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
6 % polished rice
Cooked 6 % polished rice
6 % polished rice
6% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
9 % polished rice
9 % polished rice
9 % polished rice
9 % polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
20 % Polished rice
Cooked 20 % Polished rice (White Rice)
20 % Polished rice
White rice (20% polished rice), containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2.
Interventions
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Glucose Reference 1
50 g of glucose dissolved in 250 ml of water (First glucose control visit)
Glucose Reference 2
50 g of glucose dissolved in 250 ml of water (Second glucose control visit)
Glucose Reference 3
50 g of glucose dissolved in 250 ml of water (Third glucose control visit)
Brown Rice
Unpolished brown rice containing 50 g of available carbohydrate was cooked using a rice cooker (Toyomi) at a ratio of rice to water of 1: 2
3 % polished rice
3% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
6 % polished rice
6% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
9 % polished rice
9 % polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
20 % Polished rice
White rice (20% polished rice), containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2.
Eligibility Criteria
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Inclusion Criteria
* Chinese ethnicity
* Age ≥21 and ≤ 60 years
* Body mass index between 18.5 to 25 kg/m2
* Normal blood pressure =\<140/90 mmHg
* Fasting blood glucose \<6.0 mmol/L
* In general good health
Exclusion Criteria
* Have any metabolic diseases (such as diabetes, hypertension etc)
* Do not have known glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
* Have medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
* Have intolerances or allergies to any foods
* Currently partake in sports at the competitive and/or endurance levels
* Intentionally restrict food intake
21 Years
60 Years
MALE
Yes
Sponsors
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Singapore Institute of Food and Biotechnology Innovation
OTHER_GOV
Responsible Party
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JeyaKumar Henry
Principal Investigator
Locations
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Clinical Nutrition Research Centre
Singapore, , Singapore
Countries
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Other Identifiers
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2018/01079
Identifier Type: -
Identifier Source: org_study_id
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