Healthy
Conditions
Keywords
male, Glucose, Triglyceride, Glycemic index, White rice, Brown rice, Black rice, Bread
Brief summary
This study was an open, 5-treatment, 5-sequence, 5-day cross-over randomized design clinical trial. The present study was carried out to compare the effects of white rice, brown rice, and black rice on postprandial glucose and lipid profiles in healthy human subjects, using a white bread as a positive control.
Detailed description
After a 12-hour fast, oral glucose and meal tolerance was measured with blood samples drawn at times 0, 15, 30, 45, 60, 90, 120, 150 and 180 minutes and TG was at time 0, 1, 2, 3, 4, 5 and 6 hours. 1. Serum levels of glucose, insulin, and TG were analyzed by biochemical autoanalyzer. The area under the curve (AUC) changes in blood glucose, TG were computed by the trapezoidal method. 2. Glycemic index(GI): the area under the glucose response curve after consumption of a test food divided by the area under the curve after consumption of a control food containing the same amount of carbohydrate and calculated using 50 g glucose as the reference.
Interventions
DIETARY_SUPPLEMENTWhite rice diet
All test foods contained 50 g available carbohydrate from the test food products. A glass of 250 ml water was served together with the clinical trial food, and the participants were instructed to ingest the breakfast with 15 min
DIETARY_SUPPLEMENTBrown rice diet
All test foods contained 50 g available carbohydrate from the test food products. A glass of 250 ml water was served together with the clinical trial food, and the participants were instructed to ingest the breakfast with 15 min
DIETARY_SUPPLEMENTBlack rice diet
All test foods contained 50 g available carbohydrate from the test food products. A glass of 250 ml water was served together with the clinical trial food, and the participants were instructed to ingest the breakfast with 15 min
DIETARY_SUPPLEMENTBread
All test foods contained 50 g available carbohydrate from the test food products. A glass of 250 ml water was served together with the clinical trial food, and the participants were instructed to ingest the breakfast with 15 min
OTHERGlucose solution
All test foods contained 50 g available carbohydrate from the test food products.and the participants were instructed to ingest the breakfast with 10 min.
Sponsors
Chonbuk National University Hospital
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
TREATMENT
Masking
NONE
Eligibility
Sex/Gender
MALE
Age
19 Years to 60 Years
Healthy volunteers
Yes
Inclusion criteria
* Males, 19\ 60years old * Bodyweight was more than 50 kg with ideal body weight within ±30% * triglyceride (TG) levels less than 200 mg/dL * Fasting blood glucose levels less than 100 mg/dL and an oral glucose tolerance test (OGTT) less than 140 mg/dL * Able to give informed consent
Exclusion criteria
* Major medical illness such as cardiovascular, neurologic, psychiatric, renal, pulmonary and hepatic diseases * History of disease that could interfere with the test products or impede their absorption such as gastrointestinal disease or gastrointestinal surgery * Medical or psychological conditions deemed by the investigators to interfere with successful participation in the study * Poor vital sign (systolic blood pressure: below 100 mmHg or above 150 mmHg, diastolic blood pressure: below 65 mmHg or above95 mmHg) * Allergic or hypersensitive to any of the ingredients in the test products; treated with any drug within past 2 weeks * Participation in any other clinical trials within past 2 months * Alcohol consumption above 21 units per week or abnormal screening laboratory test * Being judged by the responsible physician of the local study center as unfit to participate in the study
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 1. Glucose, insulin AUC(incremental area under the curve) 2. Glycemic index(GI) | 2 hour postprandial blood glucose, insulin | 1. Plasma glucose and insulin will be measured at baseline, 15, 30, 45, 60, 90, 120, 180 and 240 minutes post ingestion of each test solution, and area under the curve will be calculated. 2. Glycemic index (GI) was defined as the area under the glucose response curve after consumption of a test food divided by the area under the curve after consumption of a control food containing the same amount of carbohydrate and calculated using 50 g glucose as the reference. Plasma glucose will be measured at baseline, 15, 30, 45, 60, 90, and 120 minutes post ingestion of each test solution. GI= (incremental blood glucose area of test meal/incremental area of glucose) × 100 |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Triglyceride iAUC(incremental area under the curve) | 6 hour postprandial blood triglyceride(TG) | Triglyceride will be measured at baseline, 0, 1, 2, 3, 4, 5 and 6 hours post ingestion of each test solution, and area under the curve will be calculated. |
Other
| Measure | Time frame | Description |
|---|---|---|
| Homeostatic model assessment-insulin resistance(HOMA-IR), quantitative insulin sensitivity check index(QUICKI), Insulinogenic index(IGI) | fasting and postprandial (different times for 30min) | 1. HOMA-IR={fasting insulin(µU/㎖) x fasting glucose(m㏖/L)}/22.5 2. QUICKI=1/log(insulin 0min)-log(glucose 0min) 3. IGI=(insulin 30min-fasting insulin)/(glucose 30min-fasting glucose) |
Countries
South Korea
Outcome results
None listed