Impact of Brown Rice Flour Waffle on Blood Glucose Responses with Hunger and Satiety Levels in Healthy Subjects

Status

Active, not recruiting

Phases

Phase 2

Study type

Interventional

Source

TCTR

Registry ID

TCTR20250309012

Enrollment

Registered

2025-03-09

Start date

2023-06-01

Completion date

Unknown

Last updated

2026-03-30

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

Conditions

Healthy subjects Waffle, Brown rice flour, Wheat flour, Blood glucose levels

Interventions

Wheat flour waffle,Brown rice flour waffle

No Intervention No treatment,Experimental Other

Eligibility

Sex/Gender

All

Age

18 Years to 35 Years

Inclusion criteria

Inclusion criteria: 1) age between 18 and 35 years , 2) having a normal body mass index (18.5-22.9 kg/m2), and 3) healthy subjects without any diseases or complications such as diabetes, hypertension, dyslipidemia

Exclusion criteria

Exclusion criteria: 1) having a history of allergies to milk, eggs, wheat flour, brown rice flour, and gluten, and 2) Regular smoking or alcohol drinking.

Design outcomes

Primary

Measure	Time frame
Blood glucose responses 0, 30, 60, 90, and 120 minutes mg/dL,Area under the curve of blood glucose 0-30, 0-60, 0-90, and 0-120 minutes mg/dL	—

Secondary

Measure	Time frame
Hunger and satiety levels 0, 30, 60, 90, and 120 minutes point,Sensory acceptance and satisfaction evaluation 0-10 minutes point	—

Countries

Thailand

Contacts

Public ContactTanuudom Maneesing

Burapha University

tanuudom.ma@go.buu.ac.th0925984459

Outcome results

None listed

Source: TCTR (via WHO ICTRP) · Data processed: Apr 4, 2026