Glycemic Index of Pasta From Traditional and Current Wheat Varieties

Category Primary study
Registry of Trialsclinicaltrials.gov
Year 2021
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.
Epistemonikos ID: d069dd6be83bcb87c08baa173067743e2a61e280
First added on: May 09, 2024