Mediterranean Style Diet and Low Glycemic Responses
NCT03410719 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 166
Last updated 2020-07-17
Summary
the aim of this study is to evaluate whether a Mediterranean diet rich in pasta and other starchy foods with a (Low-GI), as compared with a similar Mediterranean diet containing very little pasta and based on starchy foods with a (Hi-GI) is able to reduce insulin and glucose concentrations during a prolonged test study meal.
Conditions
- Insulin Sensitivity
Interventions
- OTHER
-
Hi GI
subjects will consume the same quantities of metabolizable CHOs (270 g/d) with 135 g of CHOs assigned to the GI intervention foods. The 135 g of CHOs will be distributed as 35 g GI breakfast product, 40 g GI lunch product, and 60 g GI dinner product. Assuming an average 2400 kcal/d total energy requirement among subjects, the 270 g/d metabolizable CHO equates to 40% of total energy intake (1080 kcal/d). One-half of daily CHO intake (135 g/d) will be the same between the Hi-GI and Low-GI groups, including CHOs in fruits, vegetables, and other foods that all subjects will consume. The other one-half of daily CHO intake (135 g) will be different between the Low-GI and Hi-GI groups. Specifically, the GI values of these foods will either be \<55 (Low-GI group) or \>70 (Hi-GI group).
Sponsors & Collaborators
-
Federico II University
collaborator OTHER -
University of Agriculture Science, Uppsala, Sweden
collaborator UNKNOWN -
Purdue University
lead OTHER
Principal Investigators
-
Gabriele Riccardi ([email protected]), M.D · Federico II University
-
Rikard Landberg (rikard.landberg@slu.), Ph.D · Uppsala University, Uppsala, Sweden
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- SINGLE
- Model
- PARALLEL
Eligibility
- Min Age
- 30 Years
- Max Age
- 69 Years
- Sex
- ALL
- Healthy Volunteers
- Yes
Timeline & Regulatory
- Start
- 2018-01-04
- Primary Completion
- 2020-03-21
- Completion
- 2020-03-21
Countries
- United States
Study Locations
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