Gastric Emptying of Rice With Different Starch Properties

Appetitive Behavior Clinical Trial

Official title:

Assessment of Gastric Emptying and Fullness of Rice With Different Starch Properties

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT03035981
• Other study ID #: 1405014904
• Status: Completed
• Phase: N/A
• First received: January 26, 2017
• Last updated: January 26, 2017
• Start date: August 2014
• Est. completion date: December 2014

Study information

• Verified date: January 2017
• Source: Purdue University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial Summary

Glycemic carbohydrates are associated with metabolic disturbances, such as type II diabetes, due to rapid digestion of starch into glucose. The specific properties of starch within these foods has been studied for the purpose of slowing their digestion rate and improving related physiological outcomes, such as gastric emptying rate. The current study investigated the relationship among starch digestion, gastric emptying rate and satiety in white and brown rice.

Description:

Studies have indicated that starch-based foods with somewhat high amylose content have slower in vitro starch digestion rates, which relate to a low glycemic response. Low glycemic response is associated with delayed gastric emptying rate as well. Therefore, we hypothesized that rice with a slow starch digesting property would delay gastric emptying. White and brown rice with varying amylose contents were used in this study. A 13C-labeled octanoic acid breath test method was used to measure gastric emptying rate, and questionnaires were used to assess hunger and fullness during the testing sessions. Twelve healthy volunteers were recruited to participate in a crossover design study with six rice treatments and outcome measurements were gastric emptying and satiety assessments. One fermentable carbohydrate (fructooligosaccharide, FOS) solution was used to validate the production of breath hydrogen.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 12
• Est. completion date: December 2014
• Est. primary completion date: December 2014
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 50 Years

Eligibility

Inclusion Criteria:

• Normal body mass index (18 kg/m2 = BMI = 25 kg/m2)

Exclusion Criteria:

• Under any medication

• History of any gastrointestinal disease or surgery

• Diabetes

• Smoker

Related Conditions & MeSH terms

• Appetitive Behavior

Intervention

Other:
• White rice, low amylose
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• White rice, high amylose
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• White rice, slow
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• White rice, resistant
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• Brown rice, low amylose
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• Brown rice, high amylose
White and brown rice were tested for differences in gastric emptying rate and appetitive response
• Fructooligosaccharide (FOS)
White and brown rice were tested for differences in gastric emptying rate and appetitive response

Locations

Country	Name	City	State
n/a

Sponsors (1)

Lead Sponsor	Collaborator
Purdue University

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	Gastric emptying	Breath test was performed using 13C-octanoic acid mixed into test meals	Acute study, 4 hours after consumption of test food
Primary	Appetitive response	Fullness and hunger questionnaire was given at various time points after consumption of test foods	Acute study, 4 hours after consumption of test food
Secondary	Breath hydrogen	Hydrogen breath test was performed following ingestion of test meals	Acute study, 4 hours after consumption of test food