NCT04858373
Completed
Not Applicable
Characterizing the Technological Properties of Emmer Seeds, Flour, and Bread; and Determining the Effect of Emmer Breads on Glycemic Responses in Healthy Humans
Agricultural University of Athens1 site in 1 country14 target enrollmentStarted: August 1, 2019Last updated:
Overview
- Phase
- Not Applicable
- Status
- Completed
- Enrollment
- 14
- Locations
- 1
- Primary Endpoint
- Capillary blood glucose responses
Overview
Brief Summary
This study characterized emmer seeds, flours, and breads, and investigated the effects of emmer breads on the glycemic response
Detailed Description
This study aimed to 1. describe the technological characteristics of emmer seeds, flours, and breads, 2. determine the glycemic index and glycemic load of two emmer breads, and 3. to investigate the effects of these breads on postprandial glycemic response in healthy subjects
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Crossover
- Primary Purpose
- Other
- Masking
- Single (Investigator)
Masking Description
Single (Investigator)
Eligibility Criteria
- Ages
- 18 Years to 25 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
Inclusion Criteria
- •non-smoking
- •non-diabetic men and women
- •body mass index (BMI) between 18 and 27 kg/m2
Exclusion Criteria
- •severe chronic disease (e.g. coronary heart disease, diabetes mellitus,kidney or liver conditions, endocrine conditions)
- •gastrointestinal disorders
- •pregnancy
- •lactation
- •competitive sports
- •drug dependency
Outcomes
Primary Outcomes
Capillary blood glucose responses
Time Frame: 2 hours
Clinically useful change in blood glucose, defined as the restoration of glucose within normal limits during the 2hr glucose tolerance test
Secondary Outcomes
- Blood pressure(2 hours)
- Subjective appetite ratings(2 hours)
Investigators
Aimilia Papakonstantinou
Assistant Professor
Agricultural University of Athens
Study Sites (1)
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