Glycemic Response of Sorghum

Blood Glucose Clinical Trial

Official title: Glycemic Response of Cooked Grains Including Sorghum

Status Completed

Clinical Trial Summary

Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flours (corn, rice, wheat, and sorghum). The grain products (gruel) will be eaten by subjects and blood glucose will be collected prior to and after eating over the course of two hours. A dextrose solution, dosed to provide a like amount of available carbohydrate, will serve as the control treatment.

Clinical Trial Description

Gruel was formed via a 1:9 ratio of grain (30 g) to water (270 ml) and cooked until thickened by placing water and grain mixture in a beaker and placed in a hot water bath (cooked over a stove/heating unit). The gruel was allowed to cool for 3-5 minutes before eating. The consistency of the gruel was similar to oatmeal. Subjects had a resting blood sample collected for assessment of fasting blood glucose, then ate the gruel (or control sucrose, 22g) that was assigned for that day -- they returned for the other gruel meals or sucrose control determined by Latin Square randomization. Finger stick blood samples where then collected at 30, 60, 90, and 120 minutes after eating the gruel (or sucrose) began. ;

Related Conditions & MeSH terms

• Blood Glucose

• NCT number: NCT03254082
• Study type: Interventional
• Source: Kansas State University
• Status: Completed
• Phase: N/A
• Start date: September 2010
• Completion date: May 2011