White Rice and Effect of Gellan Gum on Glucose Responses by MRI

NCT ID: NCT05080400

Last Updated: 2021-11-29

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 12 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2021-07-14
• Study Completion Date: 2021-11-22

Brief Summary

Rice is a staple food for over half the world's population. High consumption of white rice has been linked with high obesity and increased risk for type 2 diabetes. However, it is still the favoured type of rice among consumers, contributing to the observed increasing trends in diet-related diseases in countries with high rice consumption. Controlling the properties of white rice products (e.g. reducing the glycaemic index and/or increasing satiety) with relatively simple interventions could contribute to producing foods with health-promoting digestibility profiles.

One way to reduce the glycaemic index of white rice is through processing. Addition of food thickeners (called hydrocolloid gums) has previously been shown to reduce the digestibility of foods.

This work will test the hypothesis that gellan gum is a simple way to manipulate the body's glucose response to a white rice which in turn will have health-promoting effects. MRI imaging will be used to monitor the gastrointestinal responses.

Detailed Description

Addition of hydrocolloids has previously been shown to reduce the digestibility of foods. Hydrocolloids are polysaccharides used to increase viscosity and gelatinization and have many other applications in the food industry. However, there is a lack of mechanistic understanding on how these hydrocolloids may act during digestion in the human body. Preliminary in-house data suggested that the addition of gellan gum to rice cooking may reduce digestibility rates though mechanisms yet to be understood. This work will test the hypothesis that gellan gum can be used to manipulate white rice product properties to enhance health-promoting glycaemic, gastrointestinal and satiety responses in healthy human participants.

Aims:

1. to collect pilot data on postprandial glucose levels of isoenergetic test meal made from rice and Gellan Gum 2 . to collect data on their gastric emptying and satiety. 3. to compare postprandial glucose levels, gastric emptying and satiety for the treatments 4. to explore relationships between glucose levels, gastric emptying and satiety.

Conditions

Glycemic Response to Feeding in Healthy Participants

Keywords

white rice; glycemia; gellan gum; hydrocolloids

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

Gellan gum

White rice cooked with gellan gum

Group Type: EXPERIMENTAL

White rice

Intervention Type: DIETARY_SUPPLEMENT

Jasmine rice 179g of cooked weight

Gellan gum

Intervention Type: DIETARY_SUPPLEMENT

Food grade hydrocolloid polysaccharide 5.5g dissolved in 356g cooking water containing 185g rice

Control

White rice cooked without gellan gum

Group Type: PLACEBO_COMPARATOR

White rice

Intervention Type: DIETARY_SUPPLEMENT

Jasmine rice 179g of cooked weight

Interventions

White rice

Jasmine rice 179g of cooked weight

Intervention Type: DIETARY_SUPPLEMENT

Gellan gum

Food grade hydrocolloid polysaccharide 5.5g dissolved in 356g cooking water containing 185g rice

Intervention Type: DIETARY_SUPPLEMENT

Eligibility Criteria

Inclusion Criteria

• Body mass index (BMI) ≥ 18.5 and ≤ 24.9 kg/m2
• Able to give informed consent
• Apparently healthy: no medical conditions or previous gastrointestinal surgery which might affect study measurements (judged by the investigators)

Exclusion Criteria

• Fasting fingerprick screening blood sugar level higher than 5.4 mmol/L
• Restrained eating behaviour as determined by Eating habits and SCOFF screening questionnaires
• Not used to eating breakfast
• Not used to eating three meals a day
• Use of medication which interferes with study measurements for example acid suppressants or anti-spasmodics.
• Participation in another nutritional or biomedical trial 3 months before the pre-study screening or during the study.
• Reported participation in night shift work during the two weeks prior to pre-study investigation or during the study. Night work is defined as working between midnight and 6.00 AM.
• Strenuous exercise for more than10 hours per week.
• Consumption of ≥21 alcoholic drinks in a typical week
• Reported weight loss or gain ≥ 10 % of bodyweight during the six months period before the pre-study examination.
• Following a medically- or self-prescribed diet during the two weeks prior to the pre-study examination and until the end of the study
• Dislike of the products served as the dietary test treatments including the pasta meal
• Any allergy or food intolerance to the test treatments
• Not suitable for MRI scanning (e.g., presence of metal implants, infusion pumps and pacemakers) as assessed by standard MRI safety questionnaire.
• Pregnancy or breastfeeding declared by candidate
• Antibiotic or prescribed probiotic treatment in the past 12 weeks
• Inability to lie flat
• Poor understanding of the spoken and/or written English language

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 65 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Copenhagen

OTHER

Sponsor Role: collaborator

University of Nottingham

OTHER

Sponsor Role: lead

Responsible Party

Luca Marciani

Professor of Gastrointestinal Imaging

Responsibility Role: PRINCIPAL_INVESTIGATOR

Locations

Nottingham Digestive Disases Centre , University of Nottingham

Nottingham, , United Kingdom

Countries

United Kingdom

Other Identifiers

470-2001

Identifier Type: -

Identifier Source: org_study_id