Glycaemic Response and Satiety Effect Associated with the Consumption of Differently Cooked Rice Dishes

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

PACTR

Registry ID

PACTR202502542977248

Enrollment

Registered

2025-02-05

Start date

2025-02-10

Completion date

Unknown

Last updated

2026-09-14

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

Conditions

Circulatory System Digestive System Nutritional, Metabolic, Endocrine

Interventions

jollof rice

braised rice

parboiled rice

cooked white rice

Eligibility

Sex/Gender

All

Inclusion criteria

Inclusion criteria: 1. Male and female participants aged 18 years and above 2. Healthy participants 3. BMI 18 - 24 kg/m2

Exclusion criteria

Exclusion criteria: 1. Individuals who are insulin resistant or have diabetes 2. Individuals with any chronic condition( hypertension, kidney disease 3. Individuals involved in intense physical activity 4. Individuals with digestive disorders such as Chron's disease and irritable bowel syndrome

Design outcomes

Primary

Measure	Time frame
change in postprandial capillary blood glucose by the influence of the different rice dishes at each timepoint	—

Secondary

Measure	Time frame
change in satiety levels at different timepoints	—

Countries

Ghana

Contacts

Public ContactJia Lim

Research Fellow

j.lim@leeds.ac.uk+447405915421

Outcome results

None listed

Source: PACTR (via WHO ICTRP) · Data processed: Sep 19, 2026