White Rice and Effect of Gellan Gum on Glucose Responses by MRI (WIGG)

Effects of Gellan Gum on the Glycemic, Gastrointestinal and Appetitive Responses to a White Rice Meal Assessed by MRI

Rice is a staple food for over half the world's population. High consumption of white rice has been linked with high obesity and increased risk for type 2 diabetes. However, it is still the favoured type of rice among consumers, contributing to the observed increasing trends in diet-related diseases in countries with high rice consumption. Controlling the properties of white rice products (e.g. reducing the glycaemic index and/or increasing satiety) with relatively simple interventions could contribute to producing foods with health-promoting digestibility profiles.

One way to reduce the glycaemic index of white rice is through processing. Addition of food thickeners (called hydrocolloid gums) has previously been shown to reduce the digestibility of foods.

This work will test the hypothesis that gellan gum is a simple way to manipulate the body's glucose response to a white rice which in turn will have health-promoting effects. MRI imaging will be used to monitor the gastrointestinal responses.

Study Overview

• Status: Completed
• Conditions: Glycemic Response to Feeding in Healthy Participants
• Intervention / Treatment: Dietary supplement: White rice; Dietary supplement: Gellan gum

Detailed Description

Addition of hydrocolloids has previously been shown to reduce the digestibility of foods. Hydrocolloids are polysaccharides used to increase viscosity and gelatinization and have many other applications in the food industry. However, there is a lack of mechanistic understanding on how these hydrocolloids may act during digestion in the human body. Preliminary in-house data suggested that the addition of gellan gum to rice cooking may reduce digestibility rates though mechanisms yet to be understood. This work will test the hypothesis that gellan gum can be used to manipulate white rice product properties to enhance health-promoting glycaemic, gastrointestinal and satiety responses in healthy human participants.

Aims:

1. to collect pilot data on postprandial glucose levels of isoenergetic test meal made from rice and Gellan Gum 2 . to collect data on their gastric emptying and satiety. 3. to compare postprandial glucose levels, gastric emptying and satiety for the treatments 4. to explore relationships between glucose levels, gastric emptying and satiety.

• Study Type: Interventional
• Enrollment (Actual): 12
• Phase: Not Applicable

Contacts and Locations

Study Locations

• United Kingdom
  • Nottingham, United Kingdom, NG7 2UH
    • Nottingham Digestive Disases Centre , University of Nottingham

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 65 years (Adult, Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Body mass index (BMI) ≥ 18.5 and ≤ 24.9 kg/m2
• Able to give informed consent
• Apparently healthy: no medical conditions or previous gastrointestinal surgery which might affect study measurements (judged by the investigators)

Exclusion Criteria:

• Fasting fingerprick screening blood sugar level higher than 5.4 mmol/L
• Restrained eating behaviour as determined by Eating habits and SCOFF screening questionnaires
• Not used to eating breakfast
• Not used to eating three meals a day
• Use of medication which interferes with study measurements for example acid suppressants or anti-spasmodics.
• Participation in another nutritional or biomedical trial 3 months before the pre-study screening or during the study.
• Reported participation in night shift work during the two weeks prior to pre-study investigation or during the study. Night work is defined as working between midnight and 6.00 AM.
• Strenuous exercise for more than10 hours per week.
• Consumption of ≥21 alcoholic drinks in a typical week
• Reported weight loss or gain ≥ 10 % of bodyweight during the six months period before the pre-study examination.
• Following a medically- or self-prescribed diet during the two weeks prior to the pre-study examination and until the end of the study
• Dislike of the products served as the dietary test treatments including the pasta meal
• Any allergy or food intolerance to the test treatments
• Not suitable for MRI scanning (e.g., presence of metal implants, infusion pumps and pacemakers) as assessed by standard MRI safety questionnaire.
• Pregnancy or breastfeeding declared by candidate
• Antibiotic or prescribed probiotic treatment in the past 12 weeks
• Inability to lie flat
• Poor understanding of the spoken and/or written English language

Study Plan

How is the study designed?

Design Details

• Primary Purpose: Basic Science
• Allocation: Randomized
• Interventional Model: Crossover Assignment
• Masking: Single

Number of Arms

2

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: Gellan gum; White rice cooked with gellan gum	Dietary supplement: White rice; Jasmine rice 179g of cooked weight; Dietary supplement: Gellan gum; Food grade hydrocolloid polysaccharide 5.5g dissolved in 356g cooking water containing 185g rice
Placebo Comparator: Control; White rice cooked without gellan gum	Dietary supplement: White rice; Jasmine rice 179g of cooked weight

What is the study measuring?

Primary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Incremental Area Under the Curve of post prandial blood glucose up to 2h (iAUC2h)	Fingerprick blood glucose area under the curve for 2 hours	2 hours

Secondary Outcome Measures

Outcome Measure	Measure Description	Time Frame
Ad libitum objective pasta meal at the end of the study day	Weighted amount of ad libitum pasta meal consumed at end of study morning	3 hours
Under the Curve for appetite scores post prandial up to 2 hours (AUC2h)	Area under the curve of Visual Analogue Scores up to 2 hours postprandially	2 hours

Other Outcome Measures

Outcome Measure	Measure Description	Time Frame
Time to Peak of blood glucose	Fingerprick blood glucose time to peak	2 hours
Peak blood glucose	Fingerprick blood glucose peak value	2 hours
Area Under the Curve of post prandial gastric volumes up to 2h (AUC2h)	Gastric volumes area under the curve from MRI images	2 hours
Visual appearance of meal in the stomach	Descriptive intragastric appearance (e.g. layering, boluses) of meal in the stomach	2 hours
Small bowel water content area under the curve (AUC2h)	Area under the curve of volume of freely mobile water in the small bowel from MRI images	2 hours
Explorative correlations	Explorative correlations between Fingerprick blood glucose area under the curve for 2 hours, Gastric volumes area under the curve from MRI images up to 2 hours postprandially and Area under the curve of appetite Visual Analogue Scores up to 2 hours postprandially	2 hours

Collaborators and Investigators

• Sponsor: University of Nottingham
• Collaborators: University of Copenhagen

Study record dates

Study Major Dates

• Study Start (Actual): July 14, 2021
• Primary Completion (Actual): October 27, 2021
• Study Completion (Actual): November 22, 2021

Study Registration Dates

• First Submitted: August 11, 2021
• First Submitted That Met QC Criteria: October 4, 2021
• First Posted (Actual): October 15, 2021

Study Record Updates

• Last Update Posted (Actual): November 29, 2021
• Last Update Submitted That Met QC Criteria: November 26, 2021
• Last Verified: November 1, 2021

More Information

Terms related to this study

• Keywords: glycemia; white rice; gellan gum; hydrocolloids
• Other Study ID Numbers: 470-2001

Drug and device information, study documents

• Studies a U.S. FDA-regulated drug product: No
• Studies a U.S. FDA-regulated device product: No