Evaluation of Gastric Emptying Time of a Rice-Based Meal Using Serial Sonography

Table 1

Baseline characteristics of healthy volunteers (n = 9).

Baseline characteristics	Value
Gender
Male	3 (33%)
Female	6 (67%)
Age (yr)	31.4 ± 3.4
Height (cm)	165.3 ± 9.4
Weight (kg)	62.4 ± 13.4
BMI (kg·m^−2)	22.6 ± 2.5
Smoking
Current	0
Former	2 (22%)
Never	7 (78%)
Alcohol intake
None	3 (33%)
Social	6 (67%)
Intake of rice-based meal
Weight (g)	321.7 ± 101.0
Calorie (kcal)	410.5 ± 128.9
Food intake index^a (g/kg) according to BMI classification^b
Normal weight (n = 7)	5.5 ± 1.4
Overweight (n = 2)	4.2 ± 0.9

Abbreviation: BMI, body mass index. Data are presented as mean ± standard deviation or frequency (percent). ^aIntake of rice-based meal per body weight. ^bBMI is calculated by dividing the weight in kilograms with the square of the height in meters (kg·m⁻²), and it is categorized into four groups according to the World Health Organization (WHO) guideline: underweight (<18.5 kg·m⁻²), normal weight (18.5–24.9 kg·m⁻²), overweight (25–29.9 kg·m⁻²), and obese (≥30 kg·m⁻²).