NCT06780618

The Effects of Brown Rice Compared to White Rice on Postprandial Changes in IL-6 and MDA Levels in Sedentary Workers

The Effects of Brown Rice Consumption Compared to White Rice on Postprandial Changes in Interleukin-6 and Malondialdehyde Levels in Sedentary Workers

• Status: Recruiting
• Phase: N/A
• Study type: Interventional
• Enrollment: 30 (estimated)
• Sponsor: Indonesia University · Academic / Other
• Sex: All
• Age: 21 Years – 59 Years
• Healthy volunteers: Accepted

Summary

The goal of this clinical trial is to learn if brown rice and white rice affect oxidative stress and inflammation in office workers who don't exercise much. The main question it aims to answer is: Does eating brown rice change MDA and IL-6 levels differently than eating white rice in people who don't exercise much? Participants will: Be interviewed to collect personal data, medical history, lifestyle habits, and dietary patterns. Be measured to calculate Body Mass Index (BMI). Be interviewed to complete a questionnaire to assess their physical activity level in the past week. Be interviewed to record all food and beverages consumed in the past 24 hours. Blood samples will be drawn twice, before and after consuming the research meal. Be provided with a research meal consisting of rice (either brown or white), scrambled eggs, and tofu stew that must be finished within 15 to 20 minutes.

Conditions

• Sedentary Employees
• Postprandial Oxidation and inflammation

Interventions

Type	Name	Description
OTHER	RICE	150 g of brown rice from Aek Sibundong variant at once
OTHER	rice wheat (placebo)	150 g of white rice from Setra Ramos variant at once

Timeline

• Start date: 2025-01-06
• Primary completion: 2025-03-31
• Completion: 2025-04-30
• First posted: 2025-01-17
• Last updated: 2025-01-24

Locations

1 site across 1 country: Indonesia