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White Rice and Gellan Gum 7 Days Intervention

NCT05713227 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 8

Last updated 2023-11-28

No results posted yet for this study

Summary

Gellan gum (GG) is a food grade polysaccharide produced by fermentation. In-vitro studies and in vivo pilot studies suggest that adding gellan gum to rice during cooking might reduce the extent of the increase in circulating blood glucose seen after its consumption (glycaemic response). This study will explore whether such a modification in response is sustained, particularly over a period of 7 days of consumption.

Conditions

  • Healthy

Interventions

DIETARY_SUPPLEMENT

White rice

185 g Jasmine (white) rice boiled in 356 g water

DIETARY_SUPPLEMENT

Gellan gum

Food grade hydrocolloid polysaccharide 5.5g dissolved in 356g cooking water containing 185g rice

Sponsors & Collaborators

  • University of Copenhagen

    collaborator OTHER

  • Imam Abdulrahman Bin Faisal University

    collaborator OTHER

  • Moira Taylor

    lead OTHER

Principal Investigators

  • Moira A Taylor, PhD · University of Nottingham

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
NONE
Model
CROSSOVER

Eligibility

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

Timeline & Regulatory

Start
2022-07-11
Primary Completion
2023-02-28
Completion
2023-02-28

Countries

  • United Kingdom

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 NCT05713227 on ClinicalTrials.gov