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

Table 3

Emptying time of the rice-based meal according to different categories of volunteers.

Different categories of volunteers	Emptying time of the rice-based meal (h)
All volunteers (n = 9)	5.8 ± 0.8
	(95% CI, 5.0 to 6.5)
Sex
Male (n = 3)	5.3 ± 0.6
Female (n = 6)	6.0 ± 0.9
BMI classification^a
Normal weight (n = 7)	5.9 ± 0.9
Overweight (n = 2)	5.5 ± 0.7
Quantity of dietary intake
Low than average (n = 6)	5.8 ± 0.8
High than average (n = 3)	5.7 ± 1.2

Abbreviation: CI, confidence interval. ^aBMI 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).