Glycemic Response of Sorghum

Not Applicable

Completed

• Conditions: Blood Glucose
• Interventions: Other: Glycemic response of F-1000; Other: Glycemic response to wheat flour; Other: Glycemic response to sucrose; Other: Glycemic response to sumac sorghum flour; Other: Glycemic response to MMR sorghum flour

• Registration Number: NCT03254082
• Lead Sponsor: Kansas State University

Brief Summary

Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flours (corn, rice, wheat, and sorghum). The grain products (gruel) will be eaten by subjects and blood glucose will be collected prior to and after eating over the course of two hours. A dextrose solution, dosed to provide a like amount of available carbohydrate, will serve as the control treatment.

Detailed Description

Gruel was formed via a 1:9 ratio of grain (30 g) to water (270 ml) and cooked until thickened by placing water and grain mixture in a beaker and placed in a hot water bath (cooked over a stove/heating unit). The gruel was allowed to cool for 3-5 minutes before eating. The consistency of the gruel was similar to oatmeal. Subjects had a resting blood sample collected for assessment of fasting blood glucose, then ate the gruel (or control sucrose, 22g) that was assigned for that day -- they returned for the other gruel meals or sucrose control determined by Latin Square randomization. Finger stick blood samples where then collected at 30, 60, 90, and 120 minutes after eating the gruel (or sucrose) began.

Study Timeline

• Study Start: 2010-09
• Primary Completion: 2011-05
• Study Completion: 2011-05
• Study First Submitted: 2015-09-02
• Status Verified: 2017-08
• Study First Submitted QC: 2017-08-15
• Last Update Submitted: 2017-08-15
• Study First Posted: 2017-08-18
• Last Update Posted: 2017-08-18

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 10

Inclusion Criteria

• Apparently healthy with no known diseases

Exclusion Criteria

• Known metabolic, cancer, cardiovascular disease/condition

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
F-1000 (fontanelle flour)	Glycemic response of F-1000	Fontenel sorghum flour
Wheat	Glycemic response to wheat flour	Wheat flour
Sucrose	Glycemic response to sucrose	Table sugar
Sumac	Glycemic response to sumac sorghum flour	Sumac sorghum flour
MMR	Glycemic response to MMR sorghum flour	MMR cultivar of sorghum flour -- from MMR Genetics, a company that produces sorghum seed.

Primary Outcome Measures

Name	Time	Method
Blood glucose	Before eating (time 0) and 30, 60, 90, and 120 minutes after eating to measure the change in blood glucose due to the different food.	This is an acute (over 2 hours) trial to measure blood glucose (glycemic response) to food.