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临床试验/NCT04228341
NCT04228341已完成不适用

The Effect of Degree of Rice-polishing on Glycaemic Response

Singapore Institute of Food and Biotechnology Innovation2 个研究点 分布在 1 个国家目标入组 14 人开始时间: 2019年2月13日最近更新:
适应症

试验速览

阶段
不适用
状态
已完成
发起方
入组人数
14
试验地点
2
主要终点
Glucose

研究概览

简要总结

To investigate the effects of rice polishing on glycaemic and insulinaemic response in healthy Chinese male volunteers.

详细描述

There will be a total of 8 test session. Each session will last for 3.5 hours. At each test session, volunteers will be served with test meal and blood will be collected. After an overnight fast, subjects will visit the research center. Two fasting capillary blood samples will be collected via fingerprick. Following the fasting samples, subject will consume the test meals. Further blood samples will be collected at 15, 30, 45, 60, 90, 120, 150, 180 minutes after the ingestion of test meal. These samples will be used to analyses for whole capillary blood glucose. At every 30 minute interval, samples will be collected for analysis of capillary plasma insulin.

研究设计

研究类型
Interventional
分配方式
Randomized
干预模型
Crossover
主要目的
Other
盲法
None

入排标准

年龄范围
21 Years 至 60 Years(Adult)
性别
Male
接受健康志愿者

入选标准

  • Chinese ethnicity
  • Age ≥21 and ≤ 60 years
  • Body mass index between 18.5 to 25 kg/m2
  • Normal blood pressure =<140/90 mmHg
  • Fasting blood glucose <6.0 mmol/L
  • In general good health

排除标准

  • Current smoker
  • Have any metabolic diseases (such as diabetes, hypertension etc)
  • Do not have known glucose-6-phosphate dehydrogenase deficiency (G6PD deficiency)
  • Have medical conditions and/or taking medications known to affect glycaemia (glucocorticoids, thyroid hormones, thiazide diuretics)
  • Have intolerances or allergies to any foods
  • Currently partake in sports at the competitive and/or endurance levels
  • Intentionally restrict food intake

结局指标

主要结局

Glucose

时间窗: Up to 180 minutes

Whole capillary blood glucose will be measure using Hemocue analyser

次要结局

  • Insulin(Up to 180 minutes)

研究者

发起方
Singapore Institute of Food and Biotechnology Innovation
申办方类型
Other Gov
责任方
Principal Investigator
主要研究者

JeyaKumar Henry

Principal Investigator

Singapore Institute of Food and Biotechnology Innovation

研究点 (2)

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