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Pasta and Couscous Prepared With Durum Wheat Semolina: Effect on Post-prandial Glucose and Insulin Metabolism

NCT03098017 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2018-09-12

No results posted yet for this study

Summary

Carbohydrate-based products can influence the post-prandial glycemic response differently based on their ability to be digested, absorbed and to affect rises in plasma glucose. Pasta is one of the major carbohydrate-rich foods consumed in Italy. Studies from the literature describe a lower glycemic response after the consumption of pasta compared with other wheat-based products, such as couscous. Among the factors affecting post-prandial glycemia after consumption of carbohydrate-based products, the technological process represents a central one. In fact, the different technological processes alter the food matrix which can affect the post-prandial metabolism of glucose and insulin differently. Thus, the present study aims at investigating the effect induced by the principal steps of the process of pasta production on the reduction of post-prandial glycemic and insulinemic responses compared to a similar durum wheat based product, couscous.

Conditions

  • Dietary Modification

Interventions

OTHER

Short pasta (dry)

50g available carbohydrate portion of penne (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

OTHER

Long pasta (dry)

50g available carbohydrate portion of spaghetti (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

OTHER

Couscous

50g available carbohydrate portion of couscous (\~70g uncooked) will be cooked according to package instructions and served with 500mL water

OTHER

Glucose

50g available carbohydrate portion of glucose monohydrate (\~55g) will be dissolved in 500mL water

Sponsors & Collaborators

  • University of Parma

    lead OTHER

Principal Investigators

  • Francesca Scazzina, PhD · Department of Food Science, University of Parma

  • Furio Brighenti, PhD · Department of Food Science, University of Parma

Study Design

Allocation
RANDOMIZED
Purpose
BASIC_SCIENCE
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2017-03-13
Primary Completion
2018-07-13
Completion
2018-07-13

Countries

  • Italy

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT03098017 on ClinicalTrials.gov