Glycemic Index of Italian Rice Varieties

NCT05333081 | Unknown

• 1 other identifier: 0107/11012022
• Study Type: interventional
• Target: 10
• Locations: 1 country
• Sites: 1

Brief Summary

The service commissioned by the National Rice Authority required the evaluation of the Glycemic Index of 25 varieties of rice. As a reference, both for the comparison and for the calculation of the Glycemic Index, glucose was used, which clearly has characteristics of greater uniformity than white bread and was preferred because it is better suited to be used as a standard of measurement. In accordance with the ISO 26642 standard, a panel of selected volunteers (consisting of 10 subjects), healthy, not suffering from diabetes or other pathologies of glucose metabolism, were included in the study. As per protocol, the changes in glycaemia of all the subjects involved were evaluated after the intake of glucose (50g), as a standard food, and of rice (50g of available carbohydrates), taking into account the carbohydrate content of each variety. to determine the amount of rice to be fed. The test of each food was carried out for a maximum time of 120 minutes, by carrying out repeated measurements of the glycaemia of all subjects at a distance of 0, 15, 30, 45, 60, 90 and 120 minutes from the administration of the sample in order to obtain a glycemic curve for each sample considered. From the analysis of the area underlying the glycemic curve of each variety, it was possible to determine the Glycemic Index.

Conditions

Glycemic Index

Outcome Measures

Primary Outcomes (1)

• Evaluation of glucose response

  Gycemia (mg/dl)

  From baseline to 120 min after rice consumption

Study Arms (1)

Evaluation of the glycemic index

OTHER

Other: Consumption of rice for evaluation of the glycemic index

Interventions

Consumption of rice for evaluation of the glycemic index OTHER

The test of each food was carried out for a maximum time of 120 minutes, by carrying out repeated measurements of the glycaemia of all subjects at a distance of 0, 15, 30, 45, 60, 90 and 120 minutes from the administration of the sample in order to obtain a glycemic curve for each sample considered.

Evaluation of the glycemic index

Eligibility Criteria

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

You may qualify if:

• no known foood allergy or intolerance
• no medications to affect glucose tolerance

You may not qualify if:

• Diabetes mellitus or insulin disorders
• major event or surgical procedure requiring hospitalization within the preceding 3 months
• disease or drugs that influcence digestion and absorbtion of nutrients
• the use of steroids, protease inhibitors or antipsychotics

Sponsors & Collaborators

• Azienda di Servizi alla Persona di Pavia: lead

Study Sites (1)

Azienda di Servizi alla Persona

Pavia, 27100, Italy

RECRUITING

Related Publications (1)

• Rondanelli M, Ferrario RA, Barrile GC, Guido D, Gasparri C, Ferraris C, Cavioni A, Mansueto F, Mazzola G, Patelli Z, Peroni G, Pirola M, Razza C, Tartara A, Perna S. The Glycemic Index of Indica and Japonica Subspecies Parboiled Rice Grown in Italy and the Effect on Glycemic Index of Different Parboiling Processes. J Med Food. 2023 Jun;26(6):422-427. doi: 10.1089/jmf.2022.0120. Epub 2023 Jun 1.

  PMID: 37262189 DERIVED

Central Study Contacts

Mariangela Rondanelli

CONTACT

+390382381749; mariangela.rondanelli@unipv.it

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: NA
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: SINGLE GROUP
• Sponsor Type: OTHER
• Responsible Party: SPONSOR

Study Record Dates

• First Submitted: April 11, 2022
• First Posted: April 18, 2022
• Study Start: June 8, 2021
• Primary Completion: June 20, 2021
• Study Completion: May 31, 2022
• Last Updated: April 18, 2022

Record last verified: 2022-04

Locations

IT (1)