Glycemic and Insulinemic Response of Pasta Products in Comparison to Asian Foods

Summary

The aim of the study is to determine the glycaemic and insulinaemic index of pasta products and local foods. It is hypothesized that different pasta cuts and wholegrain composition of pasta and local foods have different GI depending on the nature of the carbohydrate content and the food structure within each food.

Conditions

• Diabetes

Interventions

OTHER

Glucose Reference 1

Glucose contains 50g of available carbohydrates

OTHER

Glucose Reference 2

Glucose contains 50g of available carbohydrates

OTHER

Glucose Reference 3

Glucose contains 50g of available carbohydrates

OTHER

Semolina Penne

Semolina Penne contains 50g of available carbohydrates

OTHER

Wholegrain Penne

Wholegrain Penne contains 50g of available carbohydrates

OTHER

Semolina Spaghetti

Semolina Spaghetti contains 50g of available carbohydrates

OTHER

Wholegrain Spaghetti

Wholegrain Spaghetti contains 50g of available carbohydrates

OTHER

Jasmine Rice

Jasmine Rice contains 50g of available carbohydrates

OTHER

Asian Noodles

Asian Noodles contains 50g of available carbohydrates

Sponsors & Collaborators

• Barilla Singapore Pte Ltd

  collaborator UNKNOWN

• Singapore Institute of Food and Biotechnology Innovation

  lead OTHER_GOV

Study Design

Allocation

RANDOMIZED

Purpose

OTHER

Masking

NONE

Model

CROSSOVER

Eligibility

Min Age

21 Years

Max Age

40 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2018-08-10

Primary Completion

2020-06-01

Completion

2020-06-01

Countries

• Singapore

Study Locations