Glycemic Index Clinical Trial
Official title:
Evaluation of the Glycemic Index of Various Types of Pasta in Healthy Volunteers
he project aims to evaluate the glycemic index of different types of pasta with different
formats and with different types of flour. In particular, we want to know the effect of the
format and the different type of flour on the glycemic and insulinemic response.
Specific objective 1: determination of the glycemic index of the product concerned.
Specific objective 2: determination of the insulinemic index of the product concerned.
Specific objective 3: determination of the pasta format and the type of flour with a lower
glycemic and insulinemic index.
Status | Not yet recruiting |
Enrollment | 12 |
Est. completion date | December 2021 |
Est. primary completion date | September 2021 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | All |
Age group | 18 Years to 65 Years |
Eligibility |
Inclusion Criteria: - Healthy subjects - No carbohydrate intolerance or diabetes Exclusion Criteria: - Intolerance ascertained to the products in study (celiac syndrome) |
Country | Name | City | State |
---|---|---|---|
n/a |
Lead Sponsor | Collaborator |
---|---|
Azienda Ospedaliera Specializzata in Gastroenterologia Saverio de Bellis |
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Other | Best cereal made product identification | determination of the pasta format and the type of flour with a lower glycemic and insulinemic index | 1,5 years | |
Primary | Glycemic Index determination | determination of the glycemic index for the product in study | 1 year | |
Secondary | Insulinemic Index determination | determination of the glycemic index for the product in study | 1 year |
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