Healthy Subjects Clinical Trial
Official title:
Study on Glycemic and Insulin Index Values of Five Types of Pasta With Different Flour Content, and Egg Components
The glycemic index (GI) compares the plasma glucose response to a specific amount of
carbohydrates with the response induced by the same amount of carbohydrates from a standard
carbohydrate source, pure glucose in our case. The GI is defined as the incremental area
under the curve (iAUC) for blood glucose after consumption of a test food divided by the iAUC
of a reference food containing the same amount of carbohydrates. GI is based on the
physiologic functions of food carbohydrates rather than on their chemical structure, allowing
to a more accurate classification. Several studies found that the regular consumption of low
glycemic meals reduces the risk of developing diabetes, insulin-resistance, cardiovascular
and neoplastic diseases.
GI was originally developed for insulin-resistant subjects. The maintenance of stable blood
glucose levels is a challenge for people with diabetes and pre-diabetes and is also
beneficial for the general population, as reported by several studies.
Low-GI diets have been shown to:
- stabilize blood sugar levels
- improve body weight
- better control appetite
- improve memory
- reduce the risk of cardiovascular diseases
- reduce the risk of some forms of cancer According to Walter Willet, nutrition researcher
at the Harvard School of Public Health, an excess of sugars and refined starches
stimulates insulin hypersecretion, hunger pangs and frequent snacking, slowing down
lipid metabolism and making people physically less active.
This project aims to evaluate the glycemic index of five different types of pasta with the
same format, named "Fettuccine", but with different composition (the pasta format is related
to GI variations). The different types of pasta vary for flour and egg composition. However,
having the same format, the GI will change only in response to the percentage content of the
ingredients used to produce pasta. In particular, the aim is to measure egg's effect,
distinct in yolk and white, on the glycemic and insulin response of healthy subjects.
Status | Completed |
Enrollment | 12 |
Est. completion date | September 25, 2017 |
Est. primary completion date | September 15, 2017 |
Accepts healthy volunteers | Accepts Healthy Volunteers |
Gender | All |
Age group | 18 Years to 65 Years |
Eligibility |
Inclusion Criteria: - healthy volunteers Exclusion Criteria: - pregnancy and breast feeding - athletes - current pharmacological therapy or pharmacological therapy interrupted less than 3 months before recruitment. |
Country | Name | City | State |
---|---|---|---|
Italy | Azienda ospedaliera Specializzata in Gastroenterologia Saverio de Bellis | Castellana | Bari |
Lead Sponsor | Collaborator |
---|---|
Azienda Ospedaliera Specializzata in Gastroenterologia Saverio de Bellis |
Italy,
Type | Measure | Description | Time frame | Safety issue |
---|---|---|---|---|
Primary | glicemic index | to measure glicemic index of each type of pasta | 6 months |
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