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The Effects of Brown Rice Compared to White Rice on Postprandial Changes in IL-6 and MDA Levels in Sedentary Workers

StatusRecruiting
PhaseNot applicable
Started
View on ClinicalTrials.gov ↗
Record status
This record was last updated January 24, 2025 (before its estimated March 31, 2025 completion). Its status may not reflect the trial's current state.

Record History

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  1. Site contact updated
    • Eligibility criteria expanded, about 2 words
    v2
  2. Study First Submitted
  • Stopped: an ongoing trial was terminated, suspended or withdrawn.
  • Notable: the trial’s plan changed such as a big move in its timeline or size, a new primary endpoint, sponsor or phase, or recruiting opened or resumed.
  • Minor: routine progress and housekeeping, such as sites added or enrollment closed.
The goal of this clinical trial is to learn if brown rice and white rice affect oxidative stress and inflammation in office workers who don't exercise much. The main question it aims to answer is: Does eating brown rice change MDA and IL-6 levels differently than eating white rice in people who don't exercise much? Participants will: Be interviewed to collect personal data, medical history, lifestyle habits, and dietary patterns. Be measured to calculate Body Mass Index (BMI). Be interviewed to complete a questionnaire to assess their physical activity level in the past week. Be interviewed to record all food and beverages consumed in the past 24 hours. Blood samples will be drawn twice, before and after consuming the research meal. Be provided with a research meal consisting of rice (either brown or white), scrambled eggs, and tofu stew that must be finished within 15 to 20 minutes.
Trial Details
NCT Number NCT06780618
Lead Sponsor Universitas Indonesia
Conditions
(from sponsor)		 Sedentary Employees, Postprandial Oxidation and inflammation
Related terms Inflammation, Sedentary Behavior
Enrollment 30 participants
Start Date
Primary Completion (estimated)
Study Completion (estimated)
Updated on ClinicalTrials.gov