Research study investigating the effect of a meal on hunger and blood measurements related to health

Does pasta incorporated with sorghum flour induce lower post-meal glycemia, higher satiety and lower oxidative stress than control pasta without sorghum in healthy subjects?

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

ANZCTR

Registry ID

ACTRN12612000324819

Enrollment

Registered

2012-03-21

Start date

2012-03-15

Completion date

Unknown

Last updated

2020-01-13

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

None listed

Brief summary

This project will investigate the effect of pasta incorporating red and white sorghum flours on hunger, blood glucose and other blood measurements related to health.

Interventions

Three types pasta products manufactured from either 100% durum wheat semolina or mixture of 70% durum wheat semolina and 30% red sorghum flour (red sorghum-containing pasta) and mixture of 70% durum wheat semolina and 30% white sorghum flour (white sorghum-containing pasta) will be used in this study. Each of the 30 subjects recruited for the study will consume each of the 3 pasta products once only. The pasta products will be presented as breakfast on 3 separate morning, 7-14 days apart in a ra

Study design

Allocation

Randomised controlled trial

Intervention model

Crossover

Primary purpose

Treatment

Masking

Open (masking not used)

Eligibility

Sex/Gender

All

Age

18 Years to 60 Years

Healthy volunteers

Yes

Inclusion criteria

Healthy subjects Non-pregnant Not having sensitivity to gluten

Exclusion criteria

Pregnancy Sensitivity to gluten History of cardiovascular disease Diabetes Medications know to affect study parameters

Outcome results