NCT03667963View on ClinicalTrials.gov

Effect of Genetic Variation in Starch-digesting Enzymes on Digestibility and Glycemic Index of Cold and Hot Rice

NACompletedINTERVENTIONAL
Enrollment

40

Participants

Timeline

Start Date

August 29, 2018

Primary Completion Date

December 21, 2018

Study Completion Date

December 21, 2018

Conditions
Carbohydrate Intolerance
Interventions
OTHER

Glucose

50g glucose dissolved in 250ml water

OTHER

Glucose plus lactulose

50g glucose plus 10g lactulose dissolved in 250ml water

OTHER

Hot Rice

Freshly cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) and consumed hot.

OTHER

Cold Rice

Cooked polished rice containing 50g available carbohydrate (approximately 2/3 cup cooked rice) cooled overnight in a refrigerator and consumed cold.

Trial Locations (1)

M5C 2X3

Glycemic Index Laboratories, Toronto

Sponsors
All Listed Sponsors
collaborator

Glycemic Index Laboratories, Inc

INDUSTRY

lead

University of Toronto

OTHER

NCT03667963 - Effect of Genetic Variation in Starch-digesting Enzymes on Digestibility and Glycemic Index of Cold and Hot Rice | Biotech Hunter | Biotech Hunter