Pasta and Couscous Prepared With Durum Wheat Semolina: Effect on Post-prandial Glucose and Insulin Metabolism

NCT03098017 | Completed

• 1 other identifier: Couscous2
• Study Type: interventional
• Target: 30
• 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 couscous. 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 and insulin 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 and insulinemic responses compared to a similar durum wheat based product, couscous.

Conditions

Dietary Modification

Outcome Measures

Primary Outcomes (2)

• incremental area under the curve for blood glucose

  postprandial IAUC of blood glucose

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

• incremental area under the curve for plasma insulin

  postprandial IAUC for plasma insulin

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

Secondary Outcomes (1)

• post-prandial c-peptide plasma concentration

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

Study Arms (4)

Couscous (dry)

ACTIVE COMPARATOR

Cooked couscous (50g available carbohydrate, 70g uncooked) eaten with 500 mL of water

Other: Couscous

Short pasta (dry)

EXPERIMENTAL

Cooked penne (50g available carbohydrate, 71g uncooked) eaten with 500 mL of water

Other: Short pasta (dry)

Long pasta (dry)

EXPERIMENTAL

Cooked spaghetti (50g available carbohydrate, 71g uncooked) eaten with 500 mL of water

Other: Long pasta (dry)

Glucose

ACTIVE COMPARATOR

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

Other: Glucose

Interventions

Short pasta (dry) OTHER

50g available carbohydrate portion of penne (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Also known as: Penne

Short pasta (dry)

Long pasta (dry) OTHER

50g available carbohydrate portion of spaghetti (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Also known as: Spaghetti

Long pasta (dry)

Couscous OTHER

50g available carbohydrate portion of couscous (\~70g uncooked) will be cooked according to package instructions and served with 500mL water

Couscous (dry)

Glucose OTHER

50g available carbohydrate portion of glucose monohydrate (\~55g) will be dissolved in 500mL water

Glucose

Eligibility Criteria

• Age: 18 Years+
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64), Older Adult (65+)

You may qualify if:

• healthy male and female

You may not qualify if:

• BMI\>30kg/m2
• 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, 43125, Italy

Location

Related Publications (17)

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  BACKGROUND

• Vanhatalo S, Dall'Asta M, Cossu M, Chiavaroli L, Francinelli V, Pede GD, Dodi R, Narvainen J, Antonini M, Goldoni M, Holopainen-Mantila U, Cas AD, Bonadonna R, Brighenti F, Poutanen K, Scazzina F. Pasta Structure Affects Mastication, Bolus Properties, and Postprandial Glucose and Insulin Metabolism in Healthy Adults. J Nutr. 2022 Apr 1;152(4):994-1005. doi: 10.1093/jn/nxab361.

  PMID: 34669959 DERIVED

MeSH Terms

Interventions

Desiccation; Glucose

Intervention Hierarchy (Ancestors)

Chemistry Techniques, Analytical; Investigative Techniques; Chemical Phenomena; Hexoses; Monosaccharides; Sugars; Carbohydrates

Study Officials

• Francesca Scazzina, PhD

  Department of Food Science, University of Parma

  PRINCIPAL INVESTIGATOR

• Furio Brighenti, PhD

  Department of Food Science, University of Parma

  STUDY DIRECTOR

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: OUTCOMES ASSESSOR
• Masking Details: Personnel involved in randomization, in the analyses of the samples collected, and who were involved in the data processing were blinded.
• Purpose: BASIC SCIENCE
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Study Record Dates

• First Submitted: February 28, 2017
• First Posted: March 31, 2017
• Study Start: March 13, 2017
• Primary Completion: July 13, 2018
• Study Completion: July 13, 2018
• Last Updated: September 12, 2018

Record last verified: 2018-09

Data Sharing

• IPD Sharing: Will not share

Locations

IT (1)