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A comparison of blood glucose excursion after ingestion of konjac rice, cauliflower rice and brown rice in type 1 diabetes.

A comparison of post meal glycaemic excursion after ingestion of konjac glucomannan rice, cauliflower rice and brown rice (control) in type 1 diabetes.

Status
Recruiting
Phases
Unknown
Study type
Interventional
Source
ANZCTR
Registry ID
ACTRN12624000336583
Enrollment
10
Registered
2024-03-26
Start date
2024-05-01
Completion date
2024-11-25
Last updated
2024-08-12

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

To investigate whether foods made from glucomannan have a benefit over and above their lack of carbohydrate in type 1 diabetes, as compared with cauliflower rice (also low carbohydrate) and a brown rice control. These are three alternatives which can be used in similar ways in a meal. We will conduct meal tests in 15 people with type 1 diabetes and compare area under the curve glucose for the three test foods. The hypothesis is that the glucomannan rice will have a favourable satiety score and lowest glucose response.

Interventions

A mixed meal tolerance test of a glucomannan rice to ascertain area under the curve glucose. Participants will attend after a 12 hour fast and consume 1 cup glucomannan (konjac) rice with 25g shredded chicken, 75g steamed frozen mixed vegetables and 10ml soy sauce. The intervention will be administered by a research nurse. Baseline (0 min) satiety will be recorded and the meals will be served subsequently. Participants will rate the palatability of the meal using a 9 point hedonic scale immediat

A mixed meal tolerance test of a glucomannan rice to ascertain area under the curve glucose. Participants will attend after a 12 hour fast and consume 1 cup glucomannan (konjac) rice with 25g shredded chicken, 75g steamed frozen mixed vegetables and 10ml soy sauce. The intervention will be administered by a research nurse. Baseline (0 min) satiety will be recorded and the meals will be served subsequently. Participants will rate the palatability of the meal using a 9 point hedonic scale immediately after consumption and satiety questionnaires will be completed at at all timepoints. Participants will be given 15 min to consume the meal. After this they must rest quietly for the remainder of the test. Test meals will be weighed using a digital scale to the nearest 0·2 g. Samples will be taken at timepoints baseline, 30, 60, 90 and 120min for glucose. Wash out between treatments will be 7 days.

Sponsors

Te Whatu Ora Capital Coast and Hutt Valley
Lead SponsorHospital

Study design

Allocation
Non-randomised trial
Intervention model
Crossover
Primary purpose
Treatment
Masking
Open (masking not used)

Eligibility

Sex/Gender
All
Age
18 Years to No maximum
Healthy volunteers
No

Inclusion criteria

Type 1 diabetes for more than one year Basal bolus insulin regime or insulin pump without the use of automated insulin delivery

Exclusion criteria

• Pregnant or planning pregnancy • Breast-feeding • Elevated HbA1c>85 mmol/mol • Kidney disease (EGFR<30 or on dialysis) • History of gastroparesis • Automatic insulin delivery – closed loop

Outcome results

None listed

Source: ANZCTR · Data processed: Feb 4, 2026