Pasta and Other Durum Wheat-based Products: Effects on Post-prandial Glucose Metabolism

NCT03024983 | Completed

• 1 other identifier: DWP1
• Study Type: interventional
• Target: 18
• Locations: 1 country
• Sites: 1

Brief Summary

Carbohydrate-based products can influence the post-prandial glycemic response differently based on their ability to be digested, absorbed and to affect rises in plasma glucose. Pasta is one of the major carbohydrate-rich foods consumed in Italy. Studies from the literature describe a lower glycemic response after the consumption of pasta compared with other wheat-based products, such as bread. Among the factors affecting post-prandial glycemia after consumption of carbohydrate-based products, the technological process represents a central one.In fact, the different technological processes alter the food matrix which can affect the post-prandial metabolism of glucose differently. Thus, the present study aims at investigating the effect induced by the principal steps of the process of pasta production on the reduction of post-prandial glycemic response (post-prandial glucose, insulin, GLP-1, GIP plasma concentrations).

Conditions

Dietary Modification

Outcome Measures

Primary Outcomes (1)

• incremental area under the curve for plasma glucose

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

Secondary Outcomes (5)

• post-prandial insulin plasma concentration

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

• post-prandial c-peptide plasma concentration

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

• post-prandial GLP-1 plasma concentration

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

• post-prandial GIP plasma concentration

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

• post-prandial glucagon plasma concentration

  2 hours (-10 and 0 -fasting-, 15, 30, 45, 60, 90, 120 minutes)

Study Arms (6)

Control

ACTIVE COMPARATOR

Glucose monohydrate (isoglucidic portion -50 g of available carbohydrates-)

Other: Glucose

Semolina

EXPERIMENTAL

Semolina soup (isoglucidic portion -50 g of available carbohydrates-)

Other: Semolina soup

Bread

EXPERIMENTAL

Bread (isoglucidic portion -50 g of available carbohydrates-)

Other: Bread

Short pasta (fresh)

EXPERIMENTAL

Fresh penne (isoglucidic portion -50 g of available carbohydrates-)

Other: Penne (fresh)

Short pasta (dry)

EXPERIMENTAL

Short pasta (dry) (isoglucidic portion -50 g of available carbohydrates-)

Other: Penne (dry)

Long pasta (dry)

EXPERIMENTAL

Long pasta (dry) (isoglucidic portion -50 g of available carbohydrates-)

Other: Spaghetti (dry)

Interventions

Glucose OTHER

Glucose monohydrate (55 g) dissolved with 500 mL of water

Control

Semolina soup OTHER

Semolina soup (322 g) eaten with 500 mL of water

Semolina

Bread OTHER

Bread (122 g) eaten with 500 mL of water

Bread

Penne (fresh) OTHER

Cooked penne (132 g) eaten with 500 mL of water

Short pasta (fresh)

Penne (dry) OTHER

Cooked penne (142 g) eaten with 500 mL of water

Short pasta (dry)

Spaghetti (dry) OTHER

Cooked spaghetti (142 g) eaten with 500 mL of water

Long pasta (dry)

Eligibility Criteria

• Age: 18 Years - 60 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• healthy male and female (age ≥ 18 years)

You may not qualify if:

• celiac disease
• metabolic disorders (diabetes, hypertension, dislipidemia, glucidic intolerance)
• chronic drug therapies for any pathologies (including psychiatric diseases)
• intense physical activity
• dietary supplements affecting the metabolism
• anemia

Sponsors & Collaborators

• University of Parma: lead

Study Sites (1)

Department of Food Science, University of Parma

Parma, Parma, 43125, Italy

Location

Related Publications (16)

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  BACKGROUND

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MeSH Terms

Interventions

Glucose; Bread; Desiccation

Intervention Hierarchy (Ancestors)

Hexoses; Monosaccharides; Sugars; Carbohydrates; Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages; Chemistry Techniques, Analytical; Investigative Techniques; Chemical Phenomena

Study Officials

• Francesca Scazzina, Professor

  Department of Food Science, University of Parma

  PRINCIPAL INVESTIGATOR

• Furio Brighenti, Professor

  Department of Food Science, University of Parma

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: NONE
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Study Record Dates

• First Submitted: January 16, 2017
• First Posted: January 19, 2017
• Study Start: September 1, 2015
• Primary Completion: June 1, 2016
• Study Completion: July 1, 2016
• Last Updated: January 19, 2017

Record last verified: 2017-01

Data Sharing

• IPD Sharing: Will not share

Locations

IT (1)