Determining the Glycemic Effects of Three Types of Spaghetti

Agricultural University of Athens

Status: Completed

Conditions: Appetitive Behavior; Potential Abnormality of Glucose Tolerance

Treatments: Other: Regular spaghetti; Other: Glucose as reference food; Other: White bread; Other: Whole wheat spaghetti; Other: High fibre - low carbohydrates spaghetti

Study type: Interventional

Funder types: Other

Identifiers

NCT05197283

HRBD 49 11/10/2021

Details and patient eligibility

About

This study investigated the effects of thee types of spaghetti No7 on the glycemic response

Full 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

Enrollment: 14 patients

Sex: All

Ages: 18 to 55 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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14 participants in 5 patient groups

Glucose as reference food

Experimental group

Description:

Fourteen healthy, normal body weight adults (male: 6, female: 10) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested two times, in different visits as reference food; and 50g available carbohydrates from white bread, tested two times; and 50 gr available carbohydrates from spaghetti No7 types, regular, whole wheat and low carbohydrates - high fibre, tested once, in different visits, along with 300mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose and salivary insulin sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: White bread

Other: Regular spaghetti

Other: Whole wheat spaghetti

Other: Glucose as reference food

Other: High fibre - low carbohydrates spaghetti

White bread

Experimental group

Description:

Fourteen healthy, normal body weight adults (male: 6, female: 10) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested two times, in different visits as reference food; and 50g available carbohydrates from white bread, tested two times; and 50 gr available carbohydrates from spaghetti No7 types, regular, whole wheat and low carbohydrates - high fibre, tested once, in different visits, along with 300mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose and salivary insulin sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: White bread

Other: Regular spaghetti

Other: Whole wheat spaghetti

Other: Glucose as reference food

Other: High fibre - low carbohydrates spaghetti

Regular spaghetti No 7

Experimental group

Description:

Fourteen healthy, normal body weight adults (male: 6, female: 10) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested two times, in different visits as reference food; and 50g available carbohydrates from white bread, tested two times; and 50 gr available carbohydrates from spaghetti No7 types, regular, whole wheat and low carbohydrates - high fibre, tested once, in different visits, along with 300mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose and salivary insulin sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: White bread

Other: Regular spaghetti

Other: Whole wheat spaghetti

Other: Glucose as reference food

Other: High fibre - low carbohydrates spaghetti

Whole wheat spaghetti

Experimental group

Description:

Fourteen healthy, normal body weight adults (male: 6, female: 10) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested two times, in different visits as reference food; and 50g available carbohydrates from white bread, tested two times; and 50 gr available carbohydrates from spaghetti No7 types, regular, whole wheat and low carbohydrates - high fibre, tested once, in different visits, along with 300mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose and salivary insulin sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: White bread

Other: Regular spaghetti

Other: Whole wheat spaghetti

Other: Glucose as reference food

Other: High fibre - low carbohydrates spaghetti

High fiber - low carbohydrate spaghetti

Experimental group

Description:

Fourteen healthy, normal body weight adults (male: 6, female: 10) after 12hr fast, consumed 50g available carbohydrates from D-glucose, tested two times, in different visits as reference food; and 50g available carbohydrates from white bread, tested two times; and 50 gr available carbohydrates from spaghetti No7 types, regular, whole wheat and low carbohydrates - high fibre, tested once, in different visits, along with 300mL water. There was a washout period of at least two days between visits. Fingertip capillary blood glucose and salivary insulin samples were taken at baseline, 15, 30, 45, 60, 90 and 120min after food consumption. The first glucose and salivary insulin sample was taken exactly 15min after the first bite of food or drink.

Treatment:

Other: White bread

Other: Regular spaghetti

Other: Whole wheat spaghetti

Other: Glucose as reference food

Other: High fibre - low carbohydrates spaghetti