Glycemic Response of Sorghum

Kansas State University

Status: Completed

Conditions: Blood Glucose

Treatments: Other: Glycemic response to sumac sorghum flour; Other: Glycemic response of F-1000; Other: Glycemic response to MMR sorghum flour; Other: Glycemic response to wheat flour; Other: Glycemic response to sucrose

Study type: Interventional

Funder types: Other

Identifiers

NCT03254082

KSUHML10_Sorg

Details and patient eligibility

About

Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flours (corn, rice, wheat, and sorghum). The grain products (gruel) will be eaten by subjects and blood glucose will be collected prior to and after eating over the course of two hours. A dextrose solution, dosed to provide a like amount of available carbohydrate, will serve as the control treatment.

Full description

Gruel was formed via a 1:9 ratio of grain (30 g) to water (270 ml) and cooked until thickened by placing water and grain mixture in a beaker and placed in a hot water bath (cooked over a stove/heating unit). The gruel was allowed to cool for 3-5 minutes before eating. The consistency of the gruel was similar to oatmeal. Subjects had a resting blood sample collected for assessment of fasting blood glucose, then ate the gruel (or control sucrose, 22g) that was assigned for that day -- they returned for the other gruel meals or sucrose control determined by Latin Square randomization. Finger stick blood samples where then collected at 30, 60, 90, and 120 minutes after eating the gruel (or sucrose) began.

Enrollment: 10 patients

Sex: All

Ages: 18 to 65 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• Apparently healthy with no known diseases

Exclusion criteria

• Known metabolic, cancer, cardiovascular disease/condition

Trial design

Primary purpose: Other

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: None (Open label)

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10 participants in 5 patient groups

F-1000 (fontanelle flour)

Experimental group

Description:

Fontenel sorghum flour

Treatment:

Other: Glycemic response of F-1000

Sumac

Experimental group

Description:

Sumac sorghum flour

Treatment:

Other: Glycemic response to sumac sorghum flour

Wheat

Experimental group

Description:

Wheat flour

Treatment:

Other: Glycemic response to wheat flour

MMR

Experimental group

Description:

MMR cultivar of sorghum flour -- from MMR Genetics, a company that produces sorghum seed.

Treatment:

Other: Glycemic response to MMR sorghum flour

Sucrose

Active Comparator group

Description:

Table sugar

Treatment:

Other: Glycemic response to sucrose