NCT03667963

Effect of Genetic Variation in Starch-digesting Enzymes on Digestibility and Glycemic Index of Cold and Hot Rice

Effect of Genetic Variation in Starch-digesting Enzymes on Digestibility and Glycemic Index of Rice Prepared in Different Ways

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 40 (actual)
• Sponsor: University of Toronto · Academic / Other
• Sex: All
• Age: 18 Years – 75 Years
• Healthy volunteers: Accepted

Summary

This study evaluates the effect of different methods of preparation (cooked and consumed hot vs cooked, cooled overnight and consumed cold) and variation in the activity of salivary amylase on the glycemic index and carbohydrate digestibility in healthy human subjects. The effect of genetic variation in small intestinal starch digesting enzymes on glycemic index and starch digestibility will also be assessed.

Conditions

• Carbohydrate Intolerance

Interventions

Type	Name	Description
OTHER	Glucose	50g glucose dissolved in 250ml water
OTHER	Glucose plus lactulose	50g glucose plus 10g lactulose dissolved in 250ml water
OTHER	Hot Rice	Freshly cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) and consumed hot.
OTHER	Cold Rice	Cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) cooled overnight in a refrigerator and consumed cold.

Timeline

• Start date: 2018-08-29
• Primary completion: 2018-12-21
• Completion: 2018-12-21
• First posted: 2018-09-12
• Last updated: 2019-01-11

Locations

1 site across 1 country: Canada