Pasta and Couscous Prepared With Durum Wheat Semolina: Effect on Post-prandial Glucose and Insulin Metabolism

NCT ID: NCT03098017

Last Updated: 2018-09-12

Basic Information

• Recruitment Status: COMPLETED
• Clinical Phase: NA
• Total Enrollment: 30 participants
• Study Classification: INTERVENTIONAL
• Study Start Date: 2017-03-13
• Study Completion Date: 2018-07-13

Brief Summary

Carbohydrate-based products can influence the post-prandial glycemic response differently based on their ability to be digested, absorbed and to affect rises in plasma glucose. Pasta is one of the major carbohydrate-rich foods consumed in Italy. Studies from the literature describe a lower glycemic response after the consumption of pasta compared with other wheat-based products, such as couscous. Among the factors affecting post-prandial glycemia after consumption of carbohydrate-based products, the technological process represents a central one. In fact, the different technological processes alter the food matrix which can affect the post-prandial metabolism of glucose and insulin differently. Thus, the present study aims at investigating the effect induced by the principal steps of the process of pasta production on the reduction of post-prandial glycemic and insulinemic responses compared to a similar durum wheat based product, couscous.

Detailed Description

The different glycemic responses after the consumption of carbohydrate-based products are associated with different rates of digestion and absorption of the carbohydrates in the human body. Therefore, food products rich in carbohydrates can be classified based on their ability to be digested, absorbed and to affect post-prandial glycemia. Epidemiological studies suggest that following a diet including carbohydrate-based foods inducing a low and slow glycemic response is associated with reduced risk to develop some non-communicable diseases (such as type 2 diabetes and cardiovascular disease), to control inflammatory status, which is the trigger of several pathologies, and to reduce fasting insulin. Depending on the food composition, a low glycemic response is not always associated with a low plasma insulin concentration. For instance, high protein or lipid concentrations in the food matrix have been demonstrated to induce low post-prandial glycemic responses, but not a reduction in insulin secretion. Avoiding a high insulin post-prandial response after consumption of foods represents a preventive factor against the risk of overweight and hyperlipidemia, type 2 diabetes, and cancer. Therefore, the evaluation of both glycemic and insulinemic post-prandial response curves is necessary in order to demonstrate the true beneficial effect of the consumption of low glycemic index foods. Among several factors which can influence the post-prandial glycemic and insulinemic responses (such as macronutrient composition and the cooking process), the technological aspects through which the foods are produced represent an important one. Several studies reported a low glycemic response after the consumption of pasta compared with bread, and this is due to the technological structures characterizing the two matrices. Pasta is one of the major sources of carbohydrates consumed in Italy. Therefore, the aim of the present study is to investigate the effect of pasta and couscous on the plasma response of glucose and insulin, as well as c-peptide in order to clearly discriminate the different biological effect induced by the technological process in the production of pasta, compared to foods beginning with the same ingredients. Moreover, the study aims to create a solid basis for future studies for evaluating the effect of pasta consumption, as the main source of carbohydrates, in a context of a balanced diet, for maintaining health.

Conditions

Dietary Modification

Study Design

• Allocation Method: RANDOMIZED
• Intervention Model: CROSSOVER
• Primary Study Purpose: BASIC_SCIENCE
• Blinding Strategy: SINGLE

Study Groups

Couscous (dry)

Cooked couscous (50g available carbohydrate, 70g uncooked) eaten with 500 mL of water

Group Type: ACTIVE_COMPARATOR

Couscous

Intervention Type: OTHER

50g available carbohydrate portion of couscous (\~70g uncooked) will be cooked according to package instructions and served with 500mL water

Short pasta (dry)

Cooked penne (50g available carbohydrate, 71g uncooked) eaten with 500 mL of water

Group Type: EXPERIMENTAL

Short pasta (dry)

Intervention Type: OTHER

50g available carbohydrate portion of penne (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Long pasta (dry)

Cooked spaghetti (50g available carbohydrate, 71g uncooked) eaten with 500 mL of water

Group Type: EXPERIMENTAL

Long pasta (dry)

Intervention Type: OTHER

50g available carbohydrate portion of spaghetti (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Glucose

Glucose monohydrate (55 g) dissolved with 500 mL of water

Group Type: ACTIVE_COMPARATOR

Glucose

Intervention Type: OTHER

50g available carbohydrate portion of glucose monohydrate (\~55g) will be dissolved in 500mL water

Interventions

Short pasta (dry)

50g available carbohydrate portion of penne (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Intervention Type: OTHER

Long pasta (dry)

50g available carbohydrate portion of spaghetti (\~71g uncooked) will be cooked according to package instructions and served with 500mL water

Intervention Type: OTHER

Couscous

50g available carbohydrate portion of couscous (\~70g uncooked) will be cooked according to package instructions and served with 500mL water

Intervention Type: OTHER

Glucose

50g available carbohydrate portion of glucose monohydrate (\~55g) will be dissolved in 500mL water

Intervention Type: OTHER

Other Intervention Names

Penne; Spaghetti

Eligibility Criteria

Inclusion Criteria

• healthy male and female

Exclusion Criteria

• BMI>30kg/m2
• celiac disease
• metabolic disorders (diabetes, hypertension, dislipidemia, glucidic intolerance)
• chronic drug therapies for any pathologies (including psychiatric diseases)
• intense physical activity
• dietary supplements affecting the metabolism
• anemia

• Minimum Eligible Age: 18 Years
• Eligible Sex: ALL
• Accepts Healthy Volunteers: Yes

Sponsors

University of Parma

OTHER

Sponsor Role: lead

Responsible Party

Francesca Scazzina Ph.D.

Assistant Professor

Responsibility Role: PRINCIPAL_INVESTIGATOR

Principal Investigators

Francesca Scazzina, PhD

Role: PRINCIPAL_INVESTIGATOR

Department of Food Science, University of Parma

Furio Brighenti, PhD

Role: STUDY_DIRECTOR

Department of Food Science, University of Parma

Locations

Department of Food Science, University of Parma

Parma, , Italy

Countries

Italy

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Other Identifiers

Couscous2

Identifier Type: -

Identifier Source: org_study_id