Characterizing Emmer Seeds and Flours, and Determining the Glycemic Effects of Emmer Breads

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Emmer bread from Italian emmer; Other: Emmer bread from Greek emmer; Other: Whole wheat commercial bread; Other: Glucose as reference food

Study type: Interventional

Funder types: Other

Identifiers

NCT04858373

HRBD 39 12/07/2019

Details and patient eligibility

About

This study characterized emmer seeds, flours, and breads, and investigated the effects of emmer breads on the glycemic response

Full description

This study aimed to 1. describe the technological characteristics of emmer seeds, flours, and breads, 2. determine the glycemic index and glycemic load of two emmer breads, and 3. to investigate the effects of these breads on postprandial glycemic response in healthy subjects

Enrollment: 14 patients

Sex: All

Ages: 18 to 25 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• healthy
• non-smoking
• non-diabetic men and women
• body mass index (BMI) between 18 and 27 kg/m2

Exclusion criteria

• severe chronic disease (e.g. coronary heart disease, diabetes mellitus,kidney or liver conditions, endocrine conditions)
• gastrointestinal disorders
• pregnancy
• lactation
• competitive sports
• alcohol
• drug dependency

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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14 participants in 4 patient groups

Glucose as reference food

Experimental group

Description:

Fourteen healthy, normal weight subjects (male: 6, female: 8) after 12hr fast, consumed 50g available carbohydrates from D-glucose, three times, in different visits as reference food along with 300ml water; and 50g available carbohydrates from emmer bread from Greek emmer seeds, emmer bread from Italian emmer seeds, and whole wheat commercial soft bread, tested once, in different visits. there was a washout period of 2 days between visits. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Emmer bread from Greek emmer

Other: Whole wheat commercial bread

Other: Glucose as reference food

Other: Emmer bread from Italian emmer

Emmer bread from Greek emmer

Experimental group

Description:

Fourteen healthy, normal weight subjects (male: 6, female: 8) after 12hr fast, consumed 50g available carbohydrates from D-glucose, three times, in different visits as reference food along with 300ml water; and 50g available carbohydrates from emmer bread from Greek emmer seeds, emmer bread from Italian emmer seeds, and whole wheat commercial soft bread, tested once, in different visits. there was a washout period of 2 days between visits. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Emmer bread from Greek emmer

Other: Whole wheat commercial bread

Other: Glucose as reference food

Other: Emmer bread from Italian emmer

Emmer bread from Italian emmer

Experimental group

Description:

Fourteen healthy, normal weight subjects (male: 6, female: 8) after 12hr fast, consumed 50g available carbohydrates from D-glucose, three times, in different visits as reference food along with 300ml water; and 50g available carbohydrates from emmer bread from Greek emmer seeds, emmer bread from Italian emmer seeds, and whole wheat commercial soft bread, tested once, in different visits. there was a washout period of 2 days between visits. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Emmer bread from Greek emmer

Other: Whole wheat commercial bread

Other: Glucose as reference food

Other: Emmer bread from Italian emmer

Whole wheat commercial bread

Experimental group

Description:

Fourteen healthy, normal weight subjects (male: 6, female: 8) after 12hr fast, consumed 50g available carbohydrates from D-glucose, three times, in different visits as reference food along with 300ml water; and 50g available carbohydrates from emmer bread from Greek emmer seeds, emmer bread from Italian emmer seeds, and whole wheat commercial soft bread, tested once, in different visits. there was a washout period of 2 days between visits. Fingertip capillary blood glucose samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: Emmer bread from Greek emmer

Other: Whole wheat commercial bread

Other: Glucose as reference food

Other: Emmer bread from Italian emmer