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

The Effects of Brown Rice Consumption Compared to White Rice on Postprandial Changes in Interleukin-6 and Malondialdehyde Levels in Sedentary Workers

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.

Inclusion Criteria:

• healthy administrative employees,
• age 21-59 years,
• normal body mass index (18.5-22.9 kg/m2),
• low physical activity (≤600 METs minutes/week),
• assign for informed consent

Exclusion Criteria:

• being pregnant/breastfed/menopause,
• consumption of herbal medicines and/or supplements within 24 hours before data collection,
• having history of DM, CVD, cancer, and autoimmune disease,
• being vegan,
• smoking/alcohol drinking,
• allergic to research food's ingredients