Potential Abnormality of Glucose Tolerance, Appetitive Behavior
Conditions
Keywords
blood glucose, spaghetti, glycemic index, glycemic load
Brief summary
This study investigated the effects of thee types of spaghetti No7 on the glycemic response
Detailed description
This study aimed to 1. determine the glycemic index and glycemic load of thee spaghetti No7 types (regular, whole wheat and high fiber-low carbohydrates) and 2. investigate the effects of these spaghetti types on postprandial glycemic response in healthy subjects
Interventions
Fourteen healthy, normal weight subjects after 10-14 hours fast, consumed 50g glucose diluted in 300ml water, tested two times, in different visits, within 5-10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.
OTHERWhite bread
Fourteen healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from white bread, along with 300ml water, tested two times, in different visits, within 10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.
OTHERRegular spaghetti
Fourteen healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from regular spaghetti No 7, along with 300ml water, tested once, within 10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.
OTHERWhole wheat spaghetti
Fourteen healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from whole wheat spaghetti No 7, along with 300ml water, tested once, within 10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.
OTHERHigh fibre - low carbohydrates spaghetti
Fourteen healthy, normal weight subjects after 10-14 hours fast, consumed 50g available carbohydrates from high fibre - low carbohydrate spaghetti No 7, along with 300ml water, tested once, within 10 min. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120 min.
Sponsors
Agricultural University of Athens
Study design
Allocation
RANDOMIZED
Intervention model
CROSSOVER
Primary purpose
OTHER
Masking
SINGLE (Investigator)
Masking description
single blind (investigator)
Intervention model description
Crossover assignment
Eligibility
Sex/Gender
ALL
Age
18 Years to 55 Years
Healthy volunteers
Yes
Inclusion criteria
* healthy * non-smoking * non-diabetic men and women * body mass index between 18 and 25 kg/m2
Exclusion criteria
* severe chronic disease (e.g. cardiovascular diseases, diabetes mellitus, kidney or liver conditions, endocrine conditions) * gastrointestinal disorders * pregnancy * lactation * competitive sports * alcohol abuse * drug dependency
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Capillary blood glucose responses | 2 hours | Clinically useful change in blood glucose, defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Salivary insulin responses | 2 hours | Clinically useful change in salivary insulin, defined as the restoration of insulin within normal limits during the 2hr glucose tolerance test |
| Subjective appetite ratings | 2 hours | Useful change in subjective appetite using visual analogue scales with a score 0 to 10 (given in the form of booklet, one scale per page) at baseline, 15, 30, 45, 60, 90 and 120min. The minimum or maximum score will be evaluated if it is better or worse depending on the appetite variable e.g. hunger, satiety, desire to eat etc |
| Blood pressure | 2 hours | Useful change in systolic and diastolic blood pressure before and 2hr after consumption of the spaghetti products |
Countries
Greece
Outcome results
None listed