Metabolic Response to the Acute Consumption of Fiber-enriched Pasta
- Conditions
- Healthy Volunteers
- Interventions
- Other: Test meal
- Registration Number
- NCT02842606
- Lead Sponsor
- Federico II University
- Brief Summary
Cardio-metabolic diseases are a leading cause of mortality worldwide. Over the years, therefore, there have been considerable efforts to identify strategies for prevention and management of risk factors. The diet, with its pleiotropic effects, is one of the most effective approaches to reduce the cardio-metabolic risk. In this context, the dietary fibers have been extensively studied and the available evidence supports the beneficial effects of its consumption. However, worldwide the average fiber consumption is still less than the recommended daily dose. For this reason, the availability of functional foods, such as additional sources of fiber in the diet, may facilitate the attainment of fiber recommended.
- Detailed Description
Not available
Recruitment & Eligibility
- Status
- COMPLETED
- Sex
- All
- Target Recruitment
- 13
- BMI 18-29 kg / m2
- Good Health status
- Diabetes
- Cardiovascular events (IMA or stroke) severe heart disease
- Kidney or liver failure
- Anemia and any other chronic disease
Study & Design
- Study Type
- INTERVENTIONAL
- Study Design
- CROSSOVER
- Arm && Interventions
Group Intervention Description Fiber-enriched pasta Test meal The participants consume whole wheat pasta with added fiber (fiber 12 g fiber/100 g). Control pasta Test meal The participants consume pasta made from durum wheat semolina (fiber 2.7g/100g).
- Primary Outcome Measures
Name Time Method Glucose and lipid response 4 hours Evaluated by enzymatic colorimetric methods
- Secondary Outcome Measures
Name Time Method Energy intake in the subsequent meal. 4 hours Evaluated by food record
Insulin response 4 hours Evaluated by ELISA
Hormone response (GLP-1, GIP, PYY and Ghrelin) 4 hours Evaluated by ELISA