[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100235257":3},{"organization":4,"armGroups":7,"interventions":19,"overallOfficials":25,"centralContacts":25,"locations":25,"responsibleParty":30,"collaborators":25,"id":34,"slug":35,"hasResults":36,"nctId":37,"briefTitle":38,"officialTitle":25,"acronym":25,"eligibilityCriteria":39,"healthyVolunteers":40,"sex":41,"minAge":42,"maxAge":43,"enrollmentInfo":44,"targetDuration":25,"studyType":47,"phases":48,"briefSummary":50,"conditions":51,"keywords":25,"overallStatus":55,"whyStopped":25,"lastUpdateSubmitDate":56,"lastUpdatePostDateStruct":57,"startDateStruct":60,"completionDateStruct":62,"leadSponsor":64,"locationsCount":25},{"fullName":5,"class":6},"Singapore Institute of Food and Biotechnology Innovation","OTHER_GOV",[8,14],{"label":9,"type":10,"description":11,"interventionNames":12},"High glycemic index","EXPERIMENTAL","The subject will consume a high glycemic index glutinous rice for breakfast (75g available carbohydrates), and a high glycemic index white bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet.",[13],"Other: Rice and bread (high GI)",{"label":15,"type":10,"description":16,"interventionNames":17},"Low glycemic index","The subject will consume a low glycemic index parboiled basmati rice for breakfast (75g available carbohydrates), and a low glycemic index multigrain bread for snack (25g available carbohydrates). The lunch is a standardized, weighed portion buffet.",[18],"Other: Rice and bread (low GI)",[20,26],{"type":21,"name":22,"description":23,"armGroupLabels":24,"otherNames":25},"OTHER","Rice and bread (high GI)","Rice is a high glycaemic index glutinous rice. Bread is a high glycaemic index white bread.",[9],null,{"type":21,"name":27,"description":28,"armGroupLabels":29,"otherNames":25},"Rice and bread (low GI)","Rice is a low glycaemic index parboiled basmati rice. Bread is a low glycaemic index multigrain bread.",[15],{"type":31,"investigatorFullName":32,"investigatorTitle":33,"investigatorAffiliation":5,"oldNameTitle":25,"oldOrganization":25},"PRINCIPAL_INVESTIGATOR","JeyaKumar Henry","Principal Investigator","100235257","the-impact-of-the-glycaemic-index-gi-on-daily-blood-glucose-profiles-and-food-intake-in-young-chinese-adult-males-100235257",false,"NCT02340507","The Impact of the Glycaemic Index (GI) on Daily Blood Glucose Profiles and Food Intake in Young Chinese Adult Males","Inclusion Criteria:\n\n* Chinese, male\n* Age between 21-40 years\n* Body mass index between 17 to 24 kg\u002Fm2\n* Normal blood pressure (120\u002F80 Hgmm)\n* Fasting blood glucose \\\u003C 6 mmol\u002FL\n\nExclusion Criteria:\n\n* Having any metabolic diseases (such as diabetes, hypertension etc)\n* One prescription medication\n* Partaking in sports at the competitive and\u002For endurance levels\n* Allergic\u002Fintolerant to any of the test foods\n* Intentionally restricting food intake\n* Smoking",true,"MALE","21 Years","40 Years",{"count":45,"type":46},15,"ACTUAL","INTERVENTIONAL",[49],"NA","This study is carried out to find out the inclusion of high and low glycaemic Index (GI) foods to daily meals impact on 24 hour blood glucose fluctuations and food intake.",[52,53,54],"Type 2 Diabetes","Obesity","Prediabetes","COMPLETED","2015-03-31",{"date":58,"type":59},"2015-04-01","ESTIMATED",{"date":61,"type":25},"2013-05",{"date":63,"type":46},"2015-01",{"name":5,"class":6}]