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Glycemic Index of Pasta From Traditional and Current Wheat Varieties
Sponsor: Azienda Ospedaliero-Universitaria Careggi
Summary
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.
Official title: Glycemic Index of Pasta From Traditional and Current Wheat Varieties in Patients With Type 2 Diabetes: a Randomized, Cross-over, Blind Study
Key Details
Gender
All
Age Range
18 Years - 70 Years
Study Type
INTERVENTIONAL
Enrollment
30
Start Date
2021-11-20
Completion Date
2024-03-30
Last Updated
2026-10-27
Healthy Volunteers
No
Conditions
Interventions
Pasta manufactured with traditional wheat varieties (Senatore Cappelli, Korasan)
A single meal composed of a portion of pasta (with standardized dressing) manufactured with different wheat varieties
Pasta manufactured with current wheat varieties (Claudio)
A single meal composed of a portion of pasta (with standardized dressing) manufactured with different wheat varieties
Locations (1)
Diabetologia AOU Careggi
Florence, Italy