The Effect of Degree of Rice-polishing on Glycaemic Response

Summary

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

Conditions

• Diabetes Mellitus
• Obesity

Interventions

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.

Sponsors & Collaborators

• Singapore Institute of Food and Biotechnology Innovation

  lead OTHER_GOV

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

21 Years

Max Age

60 Years

Sex

MALE

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2019-02-13

Primary Completion

2019-07-26

Completion

2020-06-18

Countries

• Singapore

Study Locations