Brief Summary

Glycemic carbohydrates are associated with metabolic disturbances, such as type II diabetes, due to rapid digestion of starch into glucose. The specific properties of starch within these foods has been studied for the purpose of slowing their digestion rate and improving related physiological outcomes, such as gastric emptying rate. The current study investigated the relationship among starch digestion, gastric emptying rate and satiety in white and brown rice.

Trial Health

100

On Track

Trial Health Score

Automated assessment based on enrollment pace, timeline, and geographic reach

Enrollment

participants targeted

Target at below P25 for not_applicable

Timeline

Completed

Started Aug 2014

Shorter than P25 for not_applicable

Status

completed

Health score is calculated from publicly available data and should be used for screening purposes only.

Trial Relationships

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Study Timeline

Key milestones and dates

4 months study duration

Study Start

First participant enrolled

August 1, 2014

Completed

4 months until next milestone

Primary Completion

Last participant's last visit for primary outcome

December 1, 2014

Completed

Same day until next milestone

Study Completion

Last participant's last visit for all outcomes

December 1, 2014

Completed

2.2 years until next milestone

First Submitted

Initial submission to the registry

January 26, 2017

Completed

4 days until next milestone

First Posted

Study publicly available on registry

January 30, 2017

Completed

Last Updated

January 30, 2017

Status Verified

January 1, 2017

Enrollment Period

4 months

First QC Date

January 26, 2017

Last Update Submit

January 26, 2017

Conditions

Appetitive Behavior

Outcome Measures

Primary Outcomes (2)

Gastric emptying
Breath test was performed using 13C-octanoic acid mixed into test meals
Acute study, 4 hours after consumption of test food
Appetitive response
Fullness and hunger questionnaire was given at various time points after consumption of test foods
Acute study, 4 hours after consumption of test food

Secondary Outcomes (1)

Breath hydrogen
Acute study, 4 hours after consumption of test food

Study Arms (7)

White rice, low amylose

EXPERIMENTAL

Cooked white rice with low amylose content

Other: White rice, low amylose

White rice, high amylose

EXPERIMENTAL

Cooked white rice with high amylose content

Other: White rice, high amylose

White rice, slow

EXPERIMENTAL

Cooked white rice with slow digesting starch

Other: White rice, slow

White rice, resistant

EXPERIMENTAL

Cooked white rice with resistant starch

Other: White rice, resistant

Brown rice, low amylose

EXPERIMENTAL

Cooked brown rice with low amylose content

Other: Brown rice, low amylose

Brown rice, high amylose

EXPERIMENTAL

Cooked brown rice with high amylose content

Other: Brown rice, high amylose

Fructooligosaccharide (FOS)

EXPERIMENTAL

Fermentable carbohydrate solution

Other: Fructooligosaccharide (FOS)