Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels.
Not Applicable
- Conditions
- Healthy subjects
- Registration Number
- JPRN-UMIN000015705
- Lead Sponsor
- Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public Welfare Federation, Fuculty of Medicine, University of Tsukuba
- Brief Summary
Not available
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- Complete: follow-up complete
- Sex
- Male
- Target Recruitment
- 60
Inclusion Criteria
Not provided
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.
Study & Design
- Study Type
- Interventional
- Study Design
- Not specified
- Primary Outcome Measures
Name Time Method Glycemic Index (GI)
- Secondary Outcome Measures
Name Time Method 1.evaluating eating qualities of rice 2.count of mastication times, times of mastication times 3.non-invasive blood glucose levels