Glycemic Index of Pasta From Traditional and Current Wheat Varieties
NCT ID: NCT05143827
Last Updated: 2022-07-20
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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UNKNOWN
NA
30 participants
INTERVENTIONAL
2021-11-20
2022-09-30
Brief Summary
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Detailed Description
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Conditions
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Study Design
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RANDOMIZED
CROSSOVER
OTHER
DOUBLE
Study Groups
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Senatore Cappelli pasta
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
Korasan pasta
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
Claudio pasta
Pasta manufactured with current wheat varieties (Claudio)
A single meal composed of a portion of pasta (with standardized dressing) manufactured with different wheat varieties
Interventions
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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
Eligibility Criteria
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Inclusion Criteria
* Body Mass Index (BMI) \> 20 kg/m2
* HbA1c \< 58 mmol/mol
Exclusion Criteria
* Pregnancy or lactation
18 Years
70 Years
ALL
No
Sponsors
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Azienda Ospedaliero-Universitaria Careggi
OTHER
Responsible Party
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Edoardo Mannucci
Director, Diabetology unit
Locations
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Diabetologia AOU Careggi
Florence, , Italy
Countries
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Central Contacts
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Facility Contacts
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Other Identifiers
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15425-IGGA1
Identifier Type: -
Identifier Source: org_study_id
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