Glycemic Response to Wild Rice and Wild Rice Blends in Humans Study

NCT ID: NCT05976633

Last Updated: 2024-10-15

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 20 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2023-07-14
• Study Completion Date: 2024-02-29

Brief Summary

The goal of this clinical trial is to test the effects of wild rice and wild rice blends compared to other rice on glycemic control and evaluating factors that influence glycemic response to wild rice in healthy individuals. The main questions aim to answer:

1. Is there an effect of wild rice on blends on glycemic control and response?

2. Does cooking wild rice via stovetop or microwave change its glycemic response?

3. Is the wild rice blend product palatable?

4. What is the subjective appetite when consuming the treatment?

Participants will:

• consent to attend 5 study visits being 2.5 hours each
• come to each visit fasted for at least 10-12 hours.
• complete a Motivation to Eat VAS following each blood measure

Detailed Description

This study will be a crossover randomized trial consisting of 5 sessions. The wild rice products will be provided by the Myera group.

Participants will fast and arrive at the Richardson Centre for Food Technology and Research (RCFTR) between 7am - 11am on the session day. They will be provided either of the study treatments based on randomization sequence. Baseline blood glucose (0 min) will be measured twice via finger stick blood sample right before their first bite of the study product, and at 15, 30, 45, 60, 90 and 120 mins after baseline in duplicate. VAS will be completed following consumption of the treatments to measure palatability and subjective appetite at baseline (0 min), and at 15, 30, 45, 60, 90, and 120 minute time points.

The primary objective is to test the effects of wild rice and wild rice blends compared to other rice on glycemic control and evaluating factors that influence glycemic response to wild rice in humans performed via the finger stick blood glucose that will be measured throughout each session as outlined above. Secondly, to test whether wild rice glycemic response is affected based on cooking method.

Conditions

Blood Glucose

Study Design

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

Study Groups

Consumption of 1 of 3 rice products

This arm will provide 1 of the 3 randomly assigned rice products to the participant and there will be a minimum of three days separating each visit.

Group Type: EXPERIMENTAL

15% Wild rice and 85% Brown rice blend - Stovetop

Intervention Type: OTHER

One serving size (140g cooked on stovetop) of 15% wild rice and 85% brown rice blend (Myera) will be provided. Cooking time will be consistently maintained throughout.

Consumption of 2 of 3 rice products

This arm will provide the consumption of the second randomly assigned rice product. There will be a minimum of three days separating each visit.

Group Type: EXPERIMENTAL

Whole wild rice

Intervention Type: OTHER

One serving size (140g cooked on stovetop) of whole wild rice will be provided. Cooking time will be consistently maintained throughout.

Consumption of 3 of 3 rice products

This arm will provide the third consumption of the randomly assigned rice product. There will be a minimum of three days separating each visit.

Group Type: EXPERIMENTAL

Whole brown rice

Intervention Type: OTHER

One serving size (140g cooked on stovetop) of whole brown rice will be provided. Cooking time will be consistently maintained throughout.

Consumption of the control rice product

This arm will provide the white rice control product.

Group Type: ACTIVE_COMPARATOR

Whole white rice (control)

Intervention Type: OTHER

One serving size (140g cooked on stovetop) of whole white rice will be provided. Cooking time will be consistently maintained throughout.

Consumption of 1 of 3 rice products with different preparation method

This arm will provide the blends product via a different cooking method (microwave).

Group Type: EXPERIMENTAL

15% Wild rice and 85% Brown rice blend - Microwaved

Intervention Type: OTHER

One serving size (140g cooked in microwave) of 15% wild rice and 85% brown rice blend (Myera) will be provided. Cooking time will be consistently maintained throughout.

Interventions

Whole white rice (control)

One serving size (140g cooked on stovetop) of whole white rice will be provided. Cooking time will be consistently maintained throughout.

Intervention Type: OTHER

Whole brown rice

One serving size (140g cooked on stovetop) of whole brown rice will be provided. Cooking time will be consistently maintained throughout.

Intervention Type: OTHER

Whole wild rice

One serving size (140g cooked on stovetop) of whole wild rice will be provided. Cooking time will be consistently maintained throughout.

Intervention Type: OTHER

15% Wild rice and 85% Brown rice blend - Stovetop

One serving size (140g cooked on stovetop) of 15% wild rice and 85% brown rice blend (Myera) will be provided. Cooking time will be consistently maintained throughout.

Intervention Type: OTHER

15% Wild rice and 85% Brown rice blend - Microwaved

One serving size (140g cooked in microwave) of 15% wild rice and 85% brown rice blend (Myera) will be provided. Cooking time will be consistently maintained throughout.

Intervention Type: OTHER

Eligibility Criteria

Inclusion Criteria

• Participant is willing and able to give informed consent for participation in the trial
• Male or female between 18-50 years old
• BMI range in between 18.9-29.9 kg/m2
• Fasting glucose <5.6 mmol/L
• Usually eat breakfast
• Participant must receive at least two doses of COVID-19 vaccine that have been recognized by Winnipeg Regional Health Authorities.
• In the Investigator's opinion is able and willing to comply with all trial requirements

Exclusion Criteria

• Fasting glucose ≥ 5.6 mmol/L or <3.5 mmol/L
• Female participant who is pregnant, lactating or planning pregnancy during the course of the trial
• Participants who indicate that they could not finish study treatments within 10 minutes
• Use of medication or supplements that may influence carbohydrate metabolism, including, not limit to adrenergic blockers, diuretics, thiazolidinediones, metformin and systemic corticosteroids within 4 weeks of screening visit
• History of disordered eating, AIDS, hepatitis, a history of clinically important endocrine (including Type I and Type II diabetes mellitus), cardiovascular (including but not limit to atherosclerotic disease, history of myocardial infarction, peripheral arterial disease, stroke), pulmonary, biliary or GI disorders
• Intolerance or allergic reaction to rice
• Existing restrictive dietary habits (such a vegan, low carbohydrate/keto)
• History of hypertension
• History of cancer within the last two years (except for non-melanoma skin cancer)
• Recent history (within 12 month of screening) or current consumption of >14 drinks per week, (1 drink = 12oz of beer, 5oz of wine or 1.5oz distilled spirits)
• Body weight change over 3.5kg for the past 3 months
• Participants who have participated in another research trial involving an investigational product in the past 12 weeks
• Had significant physical trauma or major surgery in the past 3 month or had trauma or major surgery in the past 3 months

• Minimum Eligible Age: 18 Years
• Maximum Eligible Age: 50 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

Mitacs

INDUSTRY

Sponsor Role: collaborator

University of Manitoba

OTHER

Sponsor Role: lead

Responsible Party

Responsibility Role: SPONSOR

Principal Investigators

Dylan MacKay, PHD

Role: PRINCIPAL_INVESTIGATOR

University of Manitoba

Locations

Richardson Center for Food Technology and Research

Winnipeg, Manitoba, Canada

Countries

Canada

Other Identifiers

HS25900 (B2023:033)

Identifier Type: -

Identifier Source: org_study_id