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 |
Status | Clinical Trial | Phase | |
---|---|---|---|
Completed |
NCT06152874 -
Glycemic and Insulinemic Response of Durum Wheat Bread
|
N/A | |
Completed |
NCT03878576 -
The Effect of Content of Barley Beta-glucans in Bread on Postprandial Blood Sugar
|
N/A | |
Enrolling by invitation |
NCT05903625 -
Effect of Lysine and Phosphorus Fortification on Glycemic Index and Postprandial Glycemia in Double Fortified Bread
|
N/A | |
Completed |
NCT03508154 -
Evaluation of Carbohydrates - Glycemic Index
|
N/A | |
Recruiting |
NCT05333081 -
Glycemic Index of Italian Rice Varieties
|
N/A | |
Completed |
NCT02278380 -
Different Glycemic Index (GI) Values in 7 Food Products
|
N/A | |
Not yet recruiting |
NCT03918005 -
Effects of Hypocaloric Diets With Different Glycemic Loads on Pulse Wave Velocity
|
N/A | |
Completed |
NCT00936754 -
Safety and Efficacy of a Single Dose of a Polyphenol-enriched Brown Seaweed Powder in Human
|
Phase 1 | |
Completed |
NCT03242122 -
Evaluation of Carbohydrates
|
N/A | |
Completed |
NCT03062527 -
Effect of Glycemic Index on Physical Capacity in Runners
|
N/A | |
Completed |
NCT01271829 -
Incorporating Avocados in Meals
|
N/A | |
Completed |
NCT03265392 -
Impact of Food Combination on Starch Digestion and Gastric Processing
|
N/A | |
Completed |
NCT02543164 -
Influence of Beta-glucan Enriched Barley Flour in Bread on Glycemic Response
|
N/A | |
Completed |
NCT01536860 -
Glycemic Response Testing
|
N/A | |
Completed |
NCT01679704 -
Determination of Glycemic Index (GI) of Ten Food Products
|
N/A | |
Completed |
NCT01516333 -
Replace Glycemic Load and Satiety Study
|
Phase 1 | |
Completed |
NCT05204823 -
Evaluation of the Glycemic Index in 4 Dairy Beverages.
|
N/A | |
Completed |
NCT06288178 -
The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations
|
N/A | |
Completed |
NCT04182971 -
Effect of Added Fruit Pomace Fiber, Juice, and Whole Fruit on Postprandial Glycemia
|
N/A | |
Completed |
NCT04483180 -
Work Package 2 Phase 1 - Beverages Study
|
N/A |