White Rice and Effect of Gellan Gum on Glucose Responses by MRI

NCT05080400 | Completed

• 1 other identifier: 470-2001
• Study Type: interventional
• Target: 12
• Locations: 1 country
• Sites: 1

Brief Summary

Rice is a staple food for over half the world's population. High consumption of white rice has been linked with high obesity and increased risk for type 2 diabetes. However, it is still the favoured type of rice among consumers, contributing to the observed increasing trends in diet-related diseases in countries with high rice consumption. Controlling the properties of white rice products (e.g. reducing the glycaemic index and/or increasing satiety) with relatively simple interventions could contribute to producing foods with health-promoting digestibility profiles. One way to reduce the glycaemic index of white rice is through processing. Addition of food thickeners (called hydrocolloid gums) has previously been shown to reduce the digestibility of foods. This work will test the hypothesis that gellan gum is a simple way to manipulate the body's glucose response to a white rice which in turn will have health-promoting effects. MRI imaging will be used to monitor the gastrointestinal responses.

Conditions

Glycemic Response to Feeding in Healthy Participants

Keywords

white rice; glycemia; gellan gum; hydrocolloids

Outcome Measures

Primary Outcomes (1)

• Incremental Area Under the Curve of post prandial blood glucose up to 2h (iAUC2h)

  Fingerprick blood glucose area under the curve for 2 hours

  2 hours

Secondary Outcomes (2)

• Ad libitum objective pasta meal at the end of the study day

  3 hours

• Under the Curve for appetite scores post prandial up to 2 hours (AUC2h)

  2 hours

Other Outcomes (6)

• Time to Peak of blood glucose

  2 hours

• Peak blood glucose

  2 hours

• Area Under the Curve of post prandial gastric volumes up to 2h (AUC2h)

  2 hours

Study Arms (2)

Gellan gum

EXPERIMENTAL

White rice cooked with gellan gum

Dietary Supplement: White rice; Dietary Supplement: Gellan gum

Control

PLACEBO COMPARATOR

White rice cooked without gellan gum

Dietary Supplement: White rice

Interventions

White rice DIETARY_SUPPLEMENT

Jasmine rice 179g of cooked weight

Control; Gellan gum

Gellan gum DIETARY_SUPPLEMENT

Food grade hydrocolloid polysaccharide 5.5g dissolved in 356g cooking water containing 185g rice

Gellan gum

Eligibility Criteria

• Age: 18 Years - 65 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• Body mass index (BMI) ≥ 18.5 and ≤ 24.9 kg/m2
• Able to give informed consent
• Apparently healthy: no medical conditions or previous gastrointestinal surgery which might affect study measurements (judged by the investigators)

You may not qualify if:

• Fasting fingerprick screening blood sugar level higher than 5.4 mmol/L
• Restrained eating behaviour as determined by Eating habits and SCOFF screening questionnaires
• Not used to eating breakfast
• Not used to eating three meals a day
• Use of medication which interferes with study measurements for example acid suppressants or anti-spasmodics.
• Participation in another nutritional or biomedical trial 3 months before the pre-study screening or during the study.
• Reported participation in night shift work during the two weeks prior to pre-study investigation or during the study. Night work is defined as working between midnight and 6.00 AM.
• Strenuous exercise for more than10 hours per week.
• Consumption of ≥21 alcoholic drinks in a typical week
• Reported weight loss or gain ≥ 10 % of bodyweight during the six months period before the pre-study examination.
• Following a medically- or self-prescribed diet during the two weeks prior to the pre-study examination and until the end of the study
• Dislike of the products served as the dietary test treatments including the pasta meal
• Any allergy or food intolerance to the test treatments
• Not suitable for MRI scanning (e.g., presence of metal implants, infusion pumps and pacemakers) as assessed by standard MRI safety questionnaire.
• Pregnancy or breastfeeding declared by candidate

Sponsors & Collaborators

• University of Nottingham: lead
• University of Copenhagen: collaborator

Study Sites (1)

Nottingham Digestive Disases Centre , University of Nottingham

Nottingham, NG7 2UH, United Kingdom

Location

MeSH Terms

Interventions

gellan gum

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Masking Details: Participant blind to cooking process
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Professor of Gastrointestinal Imaging

Model Details: randomised 2-way crossover study

Study Record Dates

• First Submitted: August 11, 2021
• First Posted: October 15, 2021
• Study Start: July 14, 2021
• Primary Completion: October 27, 2021
• Study Completion: November 22, 2021
• Last Updated: November 29, 2021

Record last verified: 2021-11

Locations

GB (1)