Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia

Summary

Wheat is one of the most important crop for humans and it represents a source of multiple nutrients, dietary fiber and bioactive compounds, especially if consumed as wholegrain. Several studies have suggested that Triticum heritage varieties could present a healthier and better nutritional profile than modern wheats, by providing more vitamins, minerals and nutraceutical compounds. Although the effect of ancient grain consumption have been partially investigated in both animal and human studies, the potential impact of Triticum heritage varieties compared to modern ones on post-prandial glucose metabolism is still unclear. Thus, the aim of the study was to evaluate the impact on post-prandial glycaemia and insulinemia of different types of breads formulated with flours derived from mix of heritage varieties belonging to the Triticum genus selected and cultivated in specific areas of Emilia Romagna region, compared to breads made with conventional/modern wheat flours.

Conditions

• Dietary Modification

Interventions

OTHER

Bologna 00+S. cerevisiae yeast

Bologna 00 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL of water

OTHER

Bologna 1+S. cerevisiae yeast

Bologna 1 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bio2+S. cerevisiae yeast

Bio2 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

ICARDA+S. cerevisiae yeast

Icarda bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bologna 1+sourdough

Bologna 1 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bio 2+sourdough

109g of Bio2 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

ICARDA+sourdough

Icarda bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Grossi+sourdough

Grossi bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Sponsors & Collaborators

• University of Parma

  lead OTHER

Study Design

Allocation

RANDOMIZED

Purpose

BASIC_SCIENCE

Masking

DOUBLE

Model

CROSSOVER

Eligibility

Min Age

18 Years

Max Age

75 Years

Sex

ALL

Healthy Volunteers

Yes

Timeline & Regulatory

Start

2018-10-12

Primary Completion

2018-11-15

Completion

2018-11-15

Countries

• Italy

Study Locations