Glycemic Index of Italian Rice Varieties

Status Recruiting

Clinical Trial 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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Glycemic Index

Clinical Trial Details

NCT number	NCT05333081
Study type	Interventional
Source	Azienda di Servizi alla Persona di Pavia
Contact	Mariangela Rondanelli
Phone	+390382381749
Email	mariangela.rondanelli@unipv.it
Status	Recruiting
Phase	N/A
Start date	June 8, 2021
Completion date	May 31, 2022

View Details

See also
Status	Clinical Trial	Phase
Not yet recruiting	`NCT04494607` - Glycemic Index of Various Types of Pasta in Healthy Volunteers	N/A
Completed	`NCT06152874` - Glycemic and Insulinemic Response of Durum Wheat Bread	N/A
Completed	`NCT03878576` - The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar	N/A
Enrolling by invitation	`NCT05903625` - Effect of Lysine and Phosphorus Fortification on Glycemic Index and Postprandial Glycemia in Double Fortified Bread	N/A
Completed	`NCT03508154` - Evaluation of Carbohydrates - Glycemic Index	N/A
Completed	`NCT02278380` - Different Glycemic Index (GI) Values in 7 Food Products	N/A
Not yet recruiting	`NCT03918005` - Effects of Hypocaloric Diets With Different Glycemic Loads on Pulse Wave Velocity	N/A
Completed	`NCT00936754` - Safety and Efficacy of a Single Dose of a Polyphenol-enriched Brown Seaweed Powder in Human	Phase 1
Completed	`NCT03242122` - Evaluation of Carbohydrates	N/A
Completed	`NCT03062527` - Effect of Glycemic Index on Physical Capacity in Runners	N/A
Completed	`NCT01271829` - Incorporating Avocados in Meals	N/A
Completed	`NCT03265392` - Impact of Food Combination on Starch Digestion and Gastric Processing	N/A
Completed	`NCT02543164` - Influence of Beta-glucan Enriched Barley Flour in Bread on Glycemic Response	N/A
Completed	`NCT01679704` - Determination of Glycemic Index (GI) of Ten Food Products	N/A
Completed	`NCT01536860` - Glycemic Response Testing	N/A
Completed	`NCT01516333` - Replace Glycemic Load and Satiety Study	Phase 1
Completed	`NCT05204823` - Evaluation of the Glycemic Index in 4 Dairy Beverages.	N/A
Completed	`NCT06288178` - The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations	N/A
Completed	`NCT04182971` - Effect of Added Fruit Pomace Fiber, Juice, and Whole Fruit on Postprandial Glycemia	N/A
Completed	`NCT04483180` - Work Package 2 Phase 1 - Beverages Study	N/A