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Study design and methods for a randomized crossover trial substituting brown rice for white rice on diabetes risk factors in India.
- Source :
- International Journal of Food Sciences & Nutrition; Nov2015, Vol. 66 Issue 7, p797-804, 8p, 1 Diagram, 5 Charts
- Publication Year :
- 2015
-
Abstract
- India has the second largest number of people with diabetes in the world following China. Evidence indicates that consumption of whole grains can reduce the risk of type 2 diabetes. This article describes the study design and methods of a trial in progress evaluating the effects of substituting whole grain brown rice for polished (refined) white rice on biomarkers of diabetes risk (glucose metabolism, dyslipidemia, inflammation). This is a randomized controlled clinical trial with a crossover design conducted in Chennai, India among overweight but otherwise healthy volunteers aged 25–65 y with a body mass index ≥23 kg/m2and habitual rice consumption ≥200 g/day. The feasibility and cultural appropriateness of this type of intervention in the local environment will also be examined. If the intervention is efficacious, the findings can be incorporated into national-level policies which could include the provision of brown rice as an option or replacement for white rice in government institutions and food programs. This relatively simple dietary intervention has the potential to substantially diminish the burden of diabetes in Asia and elsewhere. [ABSTRACT FROM PUBLISHER]
- Subjects :
- DIABETES risk factors
BROWN rice
RANDOMIZED controlled trials
WHOLE grain foods
FOOD consumption
TYPE 2 diabetes prevention
COMPARATIVE studies
CROSSOVER trials
CULTURE
DIET
EXPERIMENTAL design
CARBOHYDRATE content of food
FOOD habits
FOOD handling
GLYCEMIC index
RESEARCH methodology
MEDICAL cooperation
RESEARCH protocols
TYPE 2 diabetes
RESEARCH
EVALUATION research
BODY mass index
Subjects
Details
- Language :
- English
- ISSN :
- 09637486
- Volume :
- 66
- Issue :
- 7
- Database :
- Complementary Index
- Journal :
- International Journal of Food Sciences & Nutrition
- Publication Type :
- Academic Journal
- Accession number :
- 110400833
- Full Text :
- https://doi.org/10.3109/09637486.2015.1038225