Glycemic Index of Pasta From Traditional and Current Wheat Varieties

Azienda Ospedaliero-Universitaria Careggi

Status: Enrolling

Conditions: Diabetes Type 2

Treatments: Other: Pasta manufactured with current wheat varieties (Claudio); Other: Pasta manufactured with traditional wheat varieties (Senatore Cappelli, Korasan)

Study type: Interventional

Funder types: Other

Identifiers

NCT05143827

15425-IGGA1

Details and patient eligibility

About

This randomized, cross-over study compares pasta produced with three different wheat varieties (Senatore Cappelli, Korasan, Claudio). Patients with type 2 diabetes with no pharmacological treatment will be randomized to three different sequences, and asked to eat a standard portion of pasta on three different occasions, four days apart. 3-hour post-prandial interstitial glucose profiles will be recorded using trans-cutaneous sensors.

Enrollment: 30 estimated patients

Sex: All

Ages: 18 to 70 years old

Volunteers: No Healthy Volunteers

Inclusion criteria

• Type 2 diabetes
• Body Mass Index (BMI) > 20 kg/m2
• HbA1c < 58 mmol/mol

Exclusion criteria

• Current pharmacological therapy for diabetes (of any kind)
• Pregnancy or lactation

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Double Blind

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30 participants in 3 patient groups

Senatore Cappelli pasta

Experimental group

Treatment:

Other: Pasta manufactured with traditional wheat varieties (Senatore Cappelli, Korasan)

Korasan pasta

Experimental group

Treatment:

Other: Pasta manufactured with traditional wheat varieties (Senatore Cappelli, Korasan)

Claudio pasta

Active Comparator group

Treatment:

Other: Pasta manufactured with current wheat varieties (Claudio)