White Rice and Gellan Gum 7 Days Intervention

Gellan gum (GG) is a food grade polysaccharide produced by fermentation. In-vitro studies and in vivo pilot studies suggest that adding gellan gum to rice during cooking might reduce the extent of the increase in circulating blood glucose seen after its consumption (glycaemic response). This study will explore whether such a modification in response is sustained, particularly over a period of 7 days of consumption.

Inclusion Criteria:Not currently taking any medications (except the oral contraceptive pill)Aged 18-65 years oldBody mass index (BMI) ≥ 18.5 and ≤ 24.9 kg/m2Able to give informed consentApparently healthy: no medical conditions or previous gastrointestinal surgery which might affect study measurements.Exclusion Criteria:Fasting finger prick screening blood sugar level higher than 5.4 mmol/LRestrained eating behaviour as determined by Eating habits and SCOFF screening questionnairesParticipation 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 than 10 hours per week.Consumption of ≥21 alcoholic drinks in a typical weekReported 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 studyDislike of the products served as the dietary test treatmentsAny allergy or food intolerance to the test treatmentsPregnancy or breastfeeding declared by candidateAntibiotic or prescribed probiotic treatment in the past 12 weeksPoor understanding of the spoken and/or written English languageHaving taken part in a research study in the last 3 months involving invasive procedures or an inconvenience allowance