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Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels.

Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels. - Intake of partially abraded brown rice and postprandial glucose levels

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
JPRN
Registry ID
JPRN-UMIN000015705
Enrollment
60
Registered
2014-11-17
Start date
2014-12-01
Completion date
Unknown
Last updated
2026-06-29

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

Conditions

Healthy subjects

Interventions

Partially abraded brown rice (1.5 water addition ratio, white rice mode) Partially abraded brown rice (2.0 water addition ratio, white rice mode) Brown rice(1.5 water addition ratio, white rice mode)

Sponsors

Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public Welfare Federation, Fuculty of Medicine, University of Tsukuba
Lead Sponsor
1.Ibaraki Prefecture 2.Yamato Sangyo Co. Ltd 3.Department of Internal Medicine 4.National Food Research Institute
Collaborator

Eligibility

Sex/Gender
Male

Inclusion criteria

Inclusion criteria: 1. Aged 20-39 years. 2. Capable of giving informed consent.

Exclusion criteria

Exclusion criteria: 1. Body Mass Index not less than 25kg/m2 2. Fasting glucose not less than 100mg/dL. 3. HbA1c not less than 5.7%. 4. Triglyceride not less than 150mg/dL, HDL cholesterol less than 40mg/dL, LDL cholesterol not less than 140mg/dL. 5. Subjects who are received pharmacotherapy for chronic disease. 6. Current smokers. 7. No enrollment in another interventional study 8. Subjects who were recognized unsuitable for this study by the Investigator.

Design outcomes

Primary

MeasureTime frame
Glycemic Index (GI)—

Secondary

MeasureTime frame
1.evaluating eating qualities of rice 2.count of mastication times, times of mastication times 3.non-invasive blood glucose levels—

Countries

Japan

Contacts

Public ContactKoichi Hashimoto

University of Tsukuba, Faculty of Medicene Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public

koichi.hashimoto@md.tsukuba.ac.jp029-853-3064

Outcome results

None listed

Source: JPRN (via WHO ICTRP) · Data processed: Jul 3, 2026