Glycemic Response of Sorghum
Açar sözlər
Mücərrəd
Təsvir
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.
Tarixlər
| Son Doğrulandı: | 07/31/2017 |
| İlk təqdim: | 09/01/2015 |
| Təxmini qeydiyyat təqdim edildi: | 08/14/2017 |
| İlk Göndərmə: | 08/17/2017 |
| Son Yeniləmə Göndərildi: | 08/14/2017 |
| Son Yeniləmə Göndərildi: | 08/17/2017 |
| Həqiqi Təhsilin Başlama Tarixi: | 08/31/2010 |
| Təxmini İlkin Tamamlanma Tarixi: | 04/30/2011 |
| Təxmini İşin Tamamlanma Tarixi: | 04/30/2011 |
Vəziyyət və ya xəstəlik
Müdaxilə / müalicə
Other: F-1000 (fontanelle flour)
Other: Sumac
Other: MMR
Other: Wheat
Other: Sucrose
Faza
Qol Qrupları
| Qol | Müdaxilə / müalicə |
|---|---|
| Experimental: F-1000 (fontanelle flour) Fontenel sorghum flour | Other: F-1000 (fontanelle flour) The intervention was to determine if different flours elicit similar or different (change from baseline) 2 hour glucose responses (e.g., similar to glycemic index) after eating. |
| Experimental: Sumac Sumac sorghum flour | Other: Sumac The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sumac sorghum flour as a gruel. |
| Experimental: Wheat Wheat flour | Other: Wheat The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming wheat flour as a gruel. |
| Experimental: MMR MMR cultivar of sorghum flour -- from MMR Genetics, a company that produces sorghum seed. | Other: MMR The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming MMR sorghum flour as a gruel. |
| Active Comparator: Sucrose Table sugar | Other: Sucrose The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sugar (dissolved in water) |
Uyğunluq Kriteriyaları
| Təhsil üçün uyğun yaşlar | 18 Years Üçün 18 Years |
| Təhsilə Uyğun Cinslər | All |
| Sağlam Könüllüləri qəbul edir | Bəli |
| Kriteriyalar | Inclusion Criteria: - Apparently healthy with no known diseases Exclusion Criteria: - Known metabolic, cancer, cardiovascular disease/condition |
Nəticə
İlkin nəticə tədbirləri
1. 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.]
