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?
School of Exercise and Nutrition Sciences, Deakin University
30 participants
Mar 15, 2012
Interventional
Conditions
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
Inclusion Criteria3
- Healthy subjects
- Non-pregnant
- Not having sensitivity to gluten
Exclusion Criteria5
- Pregnancy
- Sensitivity to gluten
- History of cardiovascular disease
- Diabetes
- Medications know to affect study parameters
Interested in this trial?
Get notified about updates and connect with the research team.
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 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)
View Full Details on ANZCTR
For the most up-to-date information, visit the official listing.
ACTRN12612000324819