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Glycemic Index of Pasta From Traditional and Current Wheat Varieties

NCT05143827 · Status: UNKNOWN · Phase: NA · Type: INTERVENTIONAL · Enrollment: 30

Last updated 2022-07-20

No results posted yet for this study

Summary

This randomized, cross-over study compares pasta produced with three different wheat varieties (Senatore Cappelli, Korasan, Claudio). Patients with type 2 diabetes with no pharmacological treatment will be randomized to three different sequences, and asked to eat a standard portion of pasta on three different occasions, four days apart. 3-hour post-prandial interstitial glucose profiles will be recorded using trans-cutaneous sensors.

Conditions

  • Diabetes Type 2

Interventions

OTHER

Pasta manufactured with traditional wheat varieties (Senatore Cappelli, Korasan)

A single meal composed of a portion of pasta (with standardized dressing) manufactured with different wheat varieties

OTHER

Pasta manufactured with current wheat varieties (Claudio)

A single meal composed of a portion of pasta (with standardized dressing) manufactured with different wheat varieties

Sponsors & Collaborators

  • Azienda Ospedaliero-Universitaria Careggi

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
DOUBLE
Model
CROSSOVER

Eligibility

Min Age
18 Years
Max Age
70 Years
Sex
ALL
Healthy Volunteers
No

Timeline & Regulatory

Start
2021-11-20
Primary Completion
2022-08-31
Completion
2022-09-30

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 NCT05143827 on ClinicalTrials.gov