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Effect of Brown Rice on the Risk Factors for Metabolic Syndrome

NCT02321553 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 7

Last updated 2015-05-14

No results posted yet for this study

Summary

The purpose of the study is to determine the effect of consumption of brown rice on the risk factors of metabolic syndrome (MetS) as compared to consumption of white rice. Brown and white rice will be provided in the form of rice cakes and 100g will be consumed per day for 5 weeks each. The investigators hypothesize that brown rice will have beneficial effects as it is rich in fiber and also phytochemicals.

Conditions

  • Metabolic Syndrome

Interventions

OTHER

Brown rice

brown rice cake

OTHER

White rice

white rice cake

Sponsors & Collaborators

  • Tufts University

    lead OTHER

Principal Investigators

  • Oliver Chen, Ph.D. · Tufts University

Study Design

Allocation
RANDOMIZED
Purpose
TREATMENT
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
50 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2014-04-30
Primary Completion
2015-02-28
Completion
2015-02-28

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT02321553 on ClinicalTrials.gov