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The glycemic index of nol and semolina spaghetti in comparison with Hashemi rice and Lavash bread

A comparison study on determination of the Glycaemic Index of spaghetti (nole and Semolina made), Lavash bread and Hashemi rice in Tehran

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
IRCT
Registry ID
IRCT201012271597N2
Enrollment
12
Registered
2011-02-06
Start date
2010-04-09
Completion date
Unknown
Last updated
2018-02-22

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

Conditions

Area under the curve of blood glucose. Impaired glucose tolerance

Interventions

Intervention 1: Ingestion of 50g D- glucose anhydrate dissolved in 300ml distilled water in two stages (first and fourth weeks). Intervention 2: Consumption of 192.3g cooked and strained Nol spaghett
Diagnosis
Treatment - Drugs
Ingestion of 50g D- glucose anhydrate dissolved in 300ml distilled water in two stages (first and fourth weeks)
Consumption of 192.3g cooked and strained Nol spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Consumption of 192.3g cooked and infused Nol spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Consumption of 192.3g cooked and strained semolina spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Consumption of 192.3g cooked and infused semolina spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Consumption of 185.2g cooked and infused rice contained 50g carbohydrate portion of the test meal with a 300 ml.
Consumption of 60.31g Lavash bread contained 50g carbohydrate portion of the test meal with a 300 ml.

Sponsors

Zar Macaron Co.
Lead Sponsor

Eligibility

Sex/Gender
All
Age
18 Years to 45 Years

Inclusion criteria

Inclusion criteria: Inclusion criteria: Healthy volunteers with moderate physical activity Exclusion criteria: Subjects without Heart and Diabetes or blood glucose disorders.

Exclusion criteria

Exclusion criteria:

Design outcomes

Primary

MeasureTime frame
Blood glucose. Timepoint: 15, 30 minutes. Method of measurement: Finger stick capillary blood samples , using sterile lancet pen using Accu-Check Aviva Monitoring (Japan).

Secondary

MeasureTime frame
Glycemic index. Timepoint: One week interval. Method of measurement: [Test food containing 50g of CHO ÷ corresponding on area after equiv.-carbohydrate portion of glucose] * 100.

Countries

Iran (Islamic Republic of)

Contacts

Public ContactDr Majid Hajifaraji

National Nutrition & Food Technology Research Institute of IRAN

m39faraji@yahoo.com m.hajifaraji@nnftri.ac.ir+98 21 2236 0661

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026