Metabolic Syndrome X Clinical Trial
Official title:
A Randomized Prevention Trial Substituting Brown Rice for White Rice to Lower Markers for Diabetes Risk
The specific aim of this study is to determine the effects of substituting brown for white rice on the treatment of metabolic syndrome (MetS).
Metabolic syndrome (MetS), a constellation of metabolic abnormalities including central
obesity, dyslipidemia, elevated blood pressure and hyperglycemia, is associated with the
development of type 2 diabetes and CVD. It has become one of the major public health
challenges in China due to rapidly nutrition transition and the nature of obesity epidemic.
Treatment of MetS in China is very important for the prevention of the epidemic of its
consequences (such as CVD and type 2 diabetes).
Compelling evidence from recent human studies has demonstrated that diet modifications are
effective means in MetS management. Consumption of carbohydrate-rich foods such as rice
affects blood glucose and influences diabetes risk. Specifically, eating polished white rice
may increase diabetes risk, whereas eating brown rice, a whole grain product, may decrease
risk. This is likely related to the different ability of white and brown rice to raise blood
glucose levels, as measured by their glycemic index (GI) and glycemic load (GL), and to the
higher levels of dietary fiber, vitamin B complex, magnesium and other micronutrients in
brown rice.
A total of 200 participants with MetS (defined by ATP-III criteria) will be randomly
assigned to a brown rice diet or an isocaloric white rice diet for 16 weeks. Effects of
substituting brown for white rice will be evaluated by measuring metabolic profile (BMI,
blood pressure, total cholesterol, triglyceride, LDL-C and HDL-C, fasting glucose and
insulin, HbA1C).
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Allocation: Randomized, Endpoint Classification: Efficacy Study, Intervention Model: Parallel Assignment, Masking: Single Blind (Outcomes Assessor), Primary Purpose: Treatment
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