Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia

Study Results

Results pending

The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.

Basic Information

Get a concise snapshot of the trial, including recruitment status, study phase, enrollment targets, and key timeline milestones.

Recruitment Status

COMPLETED

Clinical Phase

NA

Total Enrollment

13 participants

Study Classification

INTERVENTIONAL

Study Start Date

2018-10-12

Study Completion Date

2018-11-15

Brief Summary

Review the sponsor-provided synopsis that highlights what the study is about and why it is being conducted.

Wheat is one of the most important crop for humans and it represents a source of multiple nutrients, dietary fiber and bioactive compounds, especially if consumed as wholegrain. Several studies have suggested that Triticum heritage varieties could present a healthier and better nutritional profile than modern wheats, by providing more vitamins, minerals and nutraceutical compounds. Although the effect of ancient grain consumption have been partially investigated in both animal and human studies, the potential impact of Triticum heritage varieties compared to modern ones on post-prandial glucose metabolism is still unclear. Thus, the aim of the study was to evaluate the impact on post-prandial glycaemia and insulinemia of different types of breads formulated with flours derived from mix of heritage varieties belonging to the Triticum genus selected and cultivated in specific areas of Emilia Romagna region, compared to breads made with conventional/modern wheat flours.

Related Clinical Trials

Explore similar clinical trials based on study characteristics and research focus.

Glycemic and Hormone Responses After the Intake of Four Types of Bread.

NCT02653677

Hyperglycemia Insulin Sensitivity

COMPLETED NA

Glycemic and Insulinemic Response of Durum Wheat Bread

NCT06152874

Glucose Response Glycemic Index Insulin Response +1 more

COMPLETED NA

Bread Structure and Postprandial Metabolic Responses

NCT05691686

Postprandial Hyperglycemia

COMPLETED NA

Effects of Sourdough Fermentation Duration and Acid Development on Postprandial Blood Glucose in Prediabetic Adults

NCT06925451

Insulin Resistance

COMPLETED NA

Effect of Pea Flour in Bread on Blood Glucose

NCT03506932

Post-prandial Glycaemic Response

COMPLETED NA

Detailed Description

Dive into the extended narrative that explains the scientific background, objectives, and procedures in greater depth.

Cereal grain based products constitute a major part of the daily diet, and wheat is the most important crop for humans representing a source of multiple nutrients, dietary fiber and bioactive compounds, especially if consumed as wholegrain. Depending on its physical and chemicals properties, such as structure of grains, granular size of semolina, quantity and quality of fiber and phytochemicals, amylose/amylopectin ratio, wheat may vehicle protective effects on human health. After the Green Revolution, most of wheat species grown are hybrids, which derive from ancient wheat over the last 100 to 150 years. The main results of this revolution were the development of modern varieties characterized by higher yield, a reduced susceptibility to disease and insects, an increase tolerance to environmental stresses, a homogeneous maturation and a better gluten quality, compared to ancient wheat. At the same time, a decrease in genetic variability as well as a gradual depletion of the nutritional and nutraceutical properties of the wheat occurred. However, over the last years, the increase of diet-related chronic disease led to the nutritional improvement of wheat for ameliorating its health potential. Nowadays, the higher value of whole grains than refined grains is recognized, while the nutritional effects of ancient versus modern grains is still controversial. Generally, ancient species are higher in vitamins, such as folate, niacin and vitamin B6, as well as in minerals such as calcium, iron, magnesium and phosphor compared to modern species, however evidence linked to their real health in vivo effects is still lacking. Therefore, the aim of the present study is to evaluate the nutritional profile of eight breads made with ancient (Triticum heritage varieties) or modern grains on the plasma response of glucose and insulin.

Conditions

See the medical conditions and disease areas that this research is targeting or investigating.

Dietary Modification

Study Design

Understand how the trial is structured, including allocation methods, masking strategies, primary purpose, and other design elements.

Allocation Method

RANDOMIZED

Intervention Model

CROSSOVER

Primary Study Purpose

BASIC_SCIENCE

Blinding Strategy

DOUBLE

Participants Outcome Assessors

Study Groups

Review each arm or cohort in the study, along with the interventions and objectives associated with them.

Bologna 00+S. cerevisiae yeast

Bread made with Bologna flour (type 00) (modern variety)+S. cerevisiae yeast

Group Type ACTIVE_COMPARATOR

Bologna 00+S. cerevisiae yeast

Intervention Type OTHER

Bologna 00 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL of water

Bologna 1+S. cerevisiae yeast

Bread made with Bologna flour (type 1) (modern variety)+S. cerevisiae yeast

Group Type EXPERIMENTAL

Bologna 1+S. cerevisiae yeast

Intervention Type OTHER

Bologna 1 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

Bio2+S. cerevisiae yeast

Bread made with mix Bio2 flour (type 1) (heritage mix varieties)+S. cerevisiae yeast

Group Type EXPERIMENTAL

Bio2+S. cerevisiae yeast

Intervention Type OTHER

Bio2 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

ICARDA+S. cerevisiae yeast

Bread made with Icarda mix (type 1) (heritage mix varieties)+S. cerevisiae yeast

Group Type EXPERIMENTAL

ICARDA+S. cerevisiae yeast

Intervention Type OTHER

Icarda bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

Bologna 1+sourdough

Bread made with Bologna flour (type 1) (modern variety)+sourdough

Group Type EXPERIMENTAL

Bologna 1+sourdough

Intervention Type OTHER

Bologna 1 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Bio2+sourdough

Bread made with mix Bio2 flour (type 1) (heritage mix varieties)+sourdough

Group Type EXPERIMENTAL

Bio 2+sourdough

Intervention Type OTHER

109g of Bio2 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

ICARDA+sourdough

Bread made with mix Icarda flour (type 1) (heritage mix varieties)+sourdough

Group Type EXPERIMENTAL

ICARDA+sourdough

Intervention Type OTHER

Icarda bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Grossi+sourdough

Bread made with mix Grossi flour (type 1) (heritage mix varieties)+sourdough

Group Type EXPERIMENTAL

Grossi+sourdough

Intervention Type OTHER

Grossi bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Interventions

Learn about the drugs, procedures, or behavioral strategies being tested and how they are applied within this trial.

Bologna 00+S. cerevisiae yeast

Bologna 00 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL of water

Intervention Type OTHER

Bologna 1+S. cerevisiae yeast

Bologna 1 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

Bio2+S. cerevisiae yeast

Bio2 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

ICARDA+S. cerevisiae yeast

Icarda bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

Bologna 1+sourdough

Bologna 1 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

Bio 2+sourdough

109g of Bio2 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

ICARDA+sourdough

Icarda bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

Grossi+sourdough

Grossi bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Intervention Type OTHER

Eligibility Criteria

Check the participation requirements, including inclusion and exclusion rules, age limits, and whether healthy volunteers are accepted.

Inclusion Criteria

-generally healthy

Exclusion Criteria

* BMI≥30kg/m2
* have any health conditions (including anemia and metabolic conditions such as hypertension, dyslipidemia, impaired glucose intolerance or diabetes)
* have celiac disease
* currently taking any prescription medication for chronic diseases (including psychiatric) dietary supplements affecting the metabolism
* Women who are pregnant or breastfeeding

Minimum Eligible Age

18 Years

Maximum Eligible Age

75 Years

Eligible Sex

ALL

Accepts Healthy Volunteers

Yes