Unique ID issued by UMIN | UMIN000015705 |
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Receipt number | R000018260 |
Scientific Title | Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels. |
Date of disclosure of the study information | 2014/11/17 |
Last modified on | 2015/05/29 09:46:46 |
Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels.
Intake of partially abraded brown rice and postprandial glucose levels
Effect of partially abraded brown rice, white rice and brown rice under different cooking conditions on postprandial glucose levels.
Intake of partially abraded brown rice and postprandial glucose levels
Japan |
Healthy subjects
Adult |
Others
NO
To examine glycemic index (GI) of partially abraded brown rice compared with those of white rice and brown rice under different cooking conditions, in healthy young Japanese male subjects.
Efficacy
Exploratory
Explanatory
Not applicable
Glycemic Index (GI)
1.evaluating eating qualities of rice
2.count of mastication times, times of mastication times
3.non-invasive blood glucose levels
Interventional
Cross-over
Randomized
Individual
Single blind -participants are blinded
Active
NO
NO
Institution is not considered as adjustment factor.
NO
Numbered container method
5
Treatment
Food |
Partially abraded brown rice (1.5 water addition ratio, white rice mode)
Partially abraded brown rice (2.0 water addition ratio, white rice mode)
Brown rice(1.5 water addition ratio, white rice mode)
Brown rice(2.0 water addition ratio, brown rice mode)
White rice(1.5 water addition ratio, white rice mode)
20 | years-old | <= |
40 | years-old | > |
Male
1. Aged 20-39 years.
2. Capable of giving informed consent.
1. Body Mass Index not less than 25kg/m2
2. Fasting glucose not less than 100mg/dL.
3. HbA1c not less than 5.7%.
4. Triglyceride not less than 150mg/dL, HDL cholesterol less than 40mg/dL, LDL cholesterol not less than 140mg/dL.
5. Subjects who are received pharmacotherapy for chronic disease.
6. Current smokers.
7. No enrollment in another interventional study
8. Subjects who were recognized unsuitable for this study by the Investigator.
60
1st name | |
Middle name | |
Last name | Koichi Hashimoto |
University of Tsukuba, Faculty of Medicene
Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public Welfare Federation
1-1-1 Tennodai, Tsukuba, Ibaraki, Japan
029-853-3064
koichi.hashimoto@md.tsukuba.ac.jp
1st name | |
Middle name | |
Last name | Koichi Hashimoto |
University of Tsukuba, Faculty of Medicene
Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public
1-1-1 Tennodai, Tsukuba, Ibaraki, Japan
029-853-3064
koichi.hashimoto@md.tsukuba.ac.jp
Course of clinical research and regional innovation donated by the Japan Agriculture Ibaraki Public Welfare Federation, Fuculty of Medicine,
University of Tsukuba
National Agriculture and Food Research Organization(NARO)
Japan
1.Ibaraki Prefecture
2.Yamato Sangyo Co. Ltd
3.Department of Internal Medicine
4.National Food Research Institute
NO
筑波大学附属病院(茨城県)
2014 | Year | 11 | Month | 17 | Day |
Unpublished
Completed
2014 | Year | 11 | Month | 12 | Day |
2014 | Year | 12 | Month | 01 | Day |
2014 | Year | 11 | Month | 17 | Day |
2015 | Year | 05 | Month | 29 | Day |
Value
https://center6.umin.ac.jp/cgi-open-bin/ctr_e/ctr_view.cgi?recptno=R000018260
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