NCT04228341

The Effect of Degree of Rice-polishing on Glycaemic Response

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 14 (actual)
• Sponsor: Singapore Institute of Food and Biotechnology Innovation · Other Government
• Sex: Male
• Age: 21 Years – 60 Years
• Healthy volunteers: Accepted

Summary

To investigate the effects of rice polishing on glycaemic and insulinaemic response in healthy Chinese male volunteers.

Detailed description

There will be a total of 8 test session. Each session will last for 3.5 hours. At each test session, volunteers will be served with test meal and blood will be collected. After an overnight fast, subjects will visit the research center. Two fasting capillary blood samples will be collected via fingerprick. Following the fasting samples, subject will consume the test meals. Further blood samples will be collected at 15, 30, 45, 60, 90, 120, 150, 180 minutes after the ingestion of test meal. These samples will be used to analyses for whole capillary blood glucose. At every 30 minute interval, samples will be collected for analysis of capillary plasma insulin.

Conditions

• Diabetes Mellitus
• Obesity

Interventions

Type	Name	Description
OTHER	Glucose Reference 1	50 g of glucose dissolved in 250 ml of water (First glucose control visit)
OTHER	Glucose Reference 2	50 g of glucose dissolved in 250 ml of water (Second glucose control visit)
OTHER	Glucose Reference 3	50 g of glucose dissolved in 250 ml of water (Third glucose control visit)
OTHER	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
OTHER	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
OTHER	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
OTHER	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
OTHER	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.

Timeline

• Start date: 2019-02-13
• Primary completion: 2019-07-26
• Completion: 2020-06-18
• First posted: 2020-01-14
• Last updated: 2021-08-20

Locations

1 site across 1 country: Singapore