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RecruitingACTRN12612000324819

Research study investigating the effect of a meal on hunger and blood measurements related to health

Does pasta incorporated with sorghum flour induce lower post-meal glycemia, higher satiety and lower oxidative stress than control pasta without sorghum in healthy subjects?

Sponsor

School of Exercise and Nutrition Sciences, Deakin University

Enrollment

30 participants

Start Date

Mar 15, 2012

Study Type

Interventional

Conditions

Antioxidant CapacityPost-meal glycemiaOxidative StressSatiety

Summary

This project will investigate the effect of pasta incorporating red and white sorghum flours on hunger, blood glucose and other blood measurements related to health.

Eligibility

Sex: Both males and femalesMin Age: 18 YearssMax Age: 60 Yearss

Plain Language Summary

Simplified for easier understanding

This study is testing whether pasta made with red or white sorghum flour affects hunger and blood sugar levels differently compared to regular pasta. Sorghum is a grain that may digest more slowly and help people feel fuller for longer, which could be beneficial for blood sugar control. Participants will eat a test meal in a controlled setting, and blood samples and hunger ratings will be collected at intervals over a few hours. You may be eligible if: - You are between 18 and 60 years old - You are in generally good health - You are not pregnant - You do not have a sensitivity to gluten You may NOT be eligible if: - You are pregnant - You have a sensitivity to gluten - You have a history of cardiovascular disease - You have diabetes - You are taking medications known to affect blood sugar or other study measurements Talk to your doctor about whether this trial might be right for you.

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Interventions

Three types pasta products manufactured from either 100% durum wheat semolina or mixture of 70% durum wheat semolina and 30% red sorghum flour (red sorghum-containing pasta) and mixture of 70% durum w

Three types pasta products manufactured from either 100% durum wheat semolina or mixture of 70% durum wheat semolina and 30% red sorghum flour (red sorghum-containing pasta) and mixture of 70% durum wheat semolina and 30% white sorghum flour (white sorghum-containing pasta) will be used in this study. Each of the 30 subjects recruited for the study will consume each of the 3 pasta products once only. The pasta products will be presented as breakfast on 3 separate morning, 7-14 days apart in a randomised crossover design, after an overnight fast of 10-12 hours.

Locations(1)

Australia

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ACTRN12612000324819

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