14
Participants
Start Date
February 13, 2019
Primary Completion Date
July 26, 2019
Study Completion Date
June 18, 2020
Glucose Reference 1
50 g of glucose dissolved in 250 ml of water (First glucose control visit)
Glucose Reference 2
50 g of glucose dissolved in 250 ml of water (Second glucose control visit)
Glucose Reference 3
50 g of glucose dissolved in 250 ml of water (Third glucose control visit)
Brown Rice
Unpolished brown rice containing 50 g of available carbohydrate was cooked using a rice cooker (Toyomi) at a ratio of rice to water of 1: 2
3 % polished rice
3% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
6 % polished rice
6% polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
9 % polished rice
9 % polished rice, containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2
20 % Polished rice
White rice (20% polished rice), containing 50 g of available carbohydrate was cooked using a rice cooker at a ratio of rice to water of 1: 2.
Clinical Nutrition Research Centre, Singapore
Singapore Institute of Food and Biotechnology Innovation
OTHER_GOV