Determining the glycaemic index of pasta with a high resistant starch content

Determining the glycaemic index of pasta with a high resistant starch content - GI and RS

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

NL-OMON

Registry ID

NL-OMON30832

Enrollment

Registered

2007-06-14

Start date

2007-10-01

Completion date

Unknown

Last updated

2024-05-13

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

Conditions

de GI van een voedingsmiddel zal worden bepaald, dit heeft niet direct betrekking op een aandoening maar kan in de toekomst worden gebruikt voor aandoeningen als het metabool syndroom of diabetes diabetes syndrome X

Interventions

The subjects receive 3 different testmeals during 5 testsessions. The test meals are: - white bread (standard food, repeated 3 times) - pasta high in risistant starch (1 time) - normal pasta (1 time

Eligibility

Age

18 Years to 99 Years

Inclusion criteria

Inclusion criteria: Healthy, non-smoking, non-dieting subjects aged between 18-60 years and a BMI between 20-35 kg/m2.

Exclusion criteria

Exclusion criteria: Smoking, dieting, disease

Design outcomes

Primary

Measure	Time frame
The difference in glycaemic index between the pasta high in resistant starch and the normal pasta.	—

Secondary

Measure	Time frame
N.A.	—

Countries

Netherlands

Outcome results

None listed

Source: NL-OMON (via WHO ICTRP)