MedTrace Logo

Glycemic Index of Various Types of Pasta in Healthy Volunteers

NCT04494607 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 12

Last updated 2020-07-31

No results posted yet for this study

Summary

he project aims to evaluate the glycemic index of different types of pasta with different formats and with different types of flour. In particular, we want to know the effect of the format and the different type of flour on the glycemic and insulinemic response.

Specific objective 1: determination of the glycemic index of the product concerned.

Specific objective 2: determination of the insulinemic index of the product concerned.

Specific objective 3: determination of the pasta format and the type of flour with a lower glycemic and insulinemic index.

Conditions

  • Glycemic Index

Interventions

DIETARY_SUPPLEMENT

lowest Glycemic Index for a selected type fo cereal product

determination of lowest Glycemic Index for a selected type fo cereal product

Sponsors & Collaborators

  • Azienda Ospedaliera Specializzata in Gastroenterologia Saverio de Bellis

    lead OTHER

Study Design

Allocation
NA
Purpose
OTHER
Masking
NONE
Model
SINGLE_GROUP

Eligibility

Min Age
18 Years
Max Age
65 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2020-09-30
Primary Completion
2021-09-30
Completion
2021-12-31

More Related Trials

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 NCT04494607 on ClinicalTrials.gov