Metabolic Response to the Acute Consumption of Fiber-enriched Pasta (PROPASTA)

Federico II University

Status: Completed

Conditions: Healthy Volunteers

Treatments: Other: Test meal

Study type: Interventional

Funder types: Other

Identifiers

NCT02842606

166/14

Details and patient eligibility

About

Cardio-metabolic diseases are a leading cause of mortality worldwide. Over the years, therefore, there have been considerable efforts to identify strategies for prevention and management of risk factors. The diet, with its pleiotropic effects, is one of the most effective approaches to reduce the cardio-metabolic risk. In this context, the dietary fibers have been extensively studied and the available evidence supports the beneficial effects of its consumption. However, worldwide the average fiber consumption is still less than the recommended daily dose. For this reason, the availability of functional foods, such as additional sources of fiber in the diet, may facilitate the attainment of fiber recommended.

Enrollment: 13 patients

Sex: All

Ages: 30 to 70 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• BMI 18-29 kg / m2
• Good Health status

Exclusion criteria

• Diabetes
• Cardiovascular events (IMA or stroke) severe heart disease
• Kidney or liver failure
• Anemia and any other chronic disease

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

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13 participants in 2 patient groups

Fiber-enriched pasta

Experimental group

Description:

The participants consume whole wheat pasta with added fiber (fiber 12 g fiber/100 g).

Treatment:

Other: Test meal

Control pasta

Active Comparator group

Description:

The participants consume pasta made from durum wheat semolina (fiber 2.7g/100g).

Treatment:

Other: Test meal