MedTrace Logo

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

NCT03667963 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 40

Last updated 2019-01-11

No results posted yet for this study

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

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.

Sponsors & Collaborators

  • Glycemic Index Laboratories, Inc

    collaborator INDUSTRY

  • University of Toronto

    lead OTHER

Principal Investigators

  • Thomas MS Wolever, MD, PhD · President, Medical Director

Study Design

Allocation
NON_RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
DOUBLE
Model
FACTORIAL

Eligibility

Min Age
18 Years
Max Age
75 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2018-08-29
Primary Completion
2018-12-21
Completion
2018-12-21

Countries

  • Canada

Study Locations

More Related Trials

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 NCT03667963 on ClinicalTrials.gov