Evaluating the health beneficial properties of coloured rice consumption in healthy populations

1. Participants in a fasting state (minimum 8 hours, no food, water only) will be prepared for cannulation. The participants are either called or text messaged to remind them of their study fasting requirements. An intravenous cannula will be inserted into the arm vein using standard cannulation procedures (Guideline for PIVC Insertion and Post Insertion Care in Adult Patients, NSW Health) by a trained phlebotomist. 2. Baseline blood samples (25 mL) will be obtained and the participants will consume a serving of plain cooked coloured rice (one cup or 200 g) and have 20-minutes to consume the rice serving. 3. After rice consumption, blood samples (25 mL at each time point) will be taken at regular time intervals 0.5, 1, 2 ,4 ,6 hours post rice consumption. 4. The cannula will be removed and the site covered with sterile gauze. 5. A one week of wash out between cross over 2 (week 2 - day 7) and 3 (week 3 - day 14) will be applied. The order of rice varieties (black, red and brown rice) served to the participants is randomised for each participant over the 3 weeks (e.g. Participant 1 - Purple, brown, red; Participant 2 - red, purple brown). This randomisation is completed using Microsoft Office Excel.