The control meal will be a standard OGT test containing 75 g glucose dissolved in 300 mL of water followed by 100 mL water.

The test meal contains 100 g of the buckwheat beverage and 75 g glucose dissolved in 300 mL water followed by 100 mL water.

Healthy

Type2 Diabetes

The effect of a buckwheat beverage on postprandial glucose metabolism in healthy individuals and those with T2D controlled by medication and diet will be studied.

Dietary Intervention

Rowett Institute, University of Aberdeen

Assessing the Effects of a Buckwheat Beverage on Postprandial Glucose Metabolism on Healthy and T2D Individuals

Postprandial blood glucose levels after acute consumption of a buckwheat beverage, recording the maximum blood glucose concentration (c max) over the baseline after the consumption of a buckwheat beverage.

Area under the curve described by the postprandial glucose level during five hours time

Post prandial blood insulin levels after acute consumption of a buckwheat beverage. AUC (area under curve) for insulin for five hour interval.

Plasma concentration of key bioactives (inositols and fagomines)

Urine ratio of myo and D-chiro inositol after the consumption of a buckwheat beverage.

Glucose concentration in urine after the consumption of a buckwheat beverage.

University of Aberdeen

NHS Grampian

Three groups ; healthy volunteers, individuals with T2D controlled by medication and individuals with T2D controlled by diet and lifestyle only. All groups follow same interventions assigned randomly.

Type 2 Diabetes Mellitus

Celiac Disease

Pasta with tomato sauce (100g tomato sauce, 5g extra-virgin olive oil)

Acute test meal with fiber-enriched buckwheat pasta

Acute test meal with corn pasta

Department of Clinical Medicine and Surgery

Fiber-enriched Buckwheat Pasta and Glucose Variability in Patients With Type 1 Diabetes and Celiac Disease

Fiber-enriched Buckwheat Pasta Reduces Daily Glucose Variability in Patients With Type 1 Diabetes and Celiac Disease: an Acute Randomized Controlled Trial

rivellese angela

Full Professor

Federico II University

Product tests prepared with olives flour, buckwheat flour, pea flour, chestnut flour, oil chemical leavening agents, salt, sucrose. Baked

Product control prepared with wheat flour, oil, chemical leavening agents, salt, sucrose. Baked

Hypercholesterolemia

A daily dose of about 90 gram will be given for 8 weeks

PreBIOil

Control

Casa di Cura Eremo

Centro Ricerca Innovazione Fondazione Edmund Mach

Measuring the Impact of Dietary Supplementation With a New Baking Product on Gut Microbiota and Cholesterol Metabolism

Measuring the Impact of Dietary Supplementation With New Baking Product PreBIOil on Gut Microbiota and Cholesterol Metabolism

Faecal microbiota analysis by FISH and 454 Roche pyrosequencing

Analysis of total, LDL, HDL cholesterol in plasma

Analysis of plasma levels of triglycerides

Apolipoprotein ApoA-I, ApoB, and Lp (a) analysis in plasma

Analysis of the variation of the anthropometric indices

Analysis of the polyphenols secondary metabolites in human biofluids

Measuring profiles of metabolites in plasma and urine assessed by analysis of mass spectrometry (MS)

Meauring the profiles of metabolites in plasma assessed by analysis of mass spectrometry (MS)

MS analysis of fecal bile acid concentrations

Kieran Tuohy

Fondazione Edmund Mach

Casa di Cura Eremo di Arco (TN) Italy

OlioCRU Consorzio srl Arco (TN) Italy

The intervention visit involves a test meal to be consumed by subjects attending the Human Nutrition Unit in the morning, following an overnight fast. The meal will be consumed within 15 minutes and blood (69 mL) and urine samples will be collected during 24 hours.
The test meals are designed to contain the same amount of proteins. Alternative protein meals: a number of bread buns for each meal containing individual alternative protein flours (green pea, lupin, hemp, buckwheat, fava beans). These will deliver 30 g of protein, the remainder being provided by white flour. The control (meat) meal: a lean beef steak containing 30 g of protein and a bun containing the same amount of white flour as used for the alternative protein bread buns.
The semi structured interview guide: will take place within the Human Nutrition Unit during one of the scheduled visits, once initial screening has taken place and participants have been selected. All interviews will be digitally recorded.

Fava bean, Lupin, Beef meat, Green pea, Hemp, Buckwheat

Rowett Institute of Nutrition and Health, University of Aberdeen

Health Impacts of Sustainable Ingredient Selection in the Food and Drink Industry - ALTERNATIVE PROTEIN STUDY

Each intervention visit will involve a test meal to be consumed by subjects attending the Human Nutrition Unit (HNU) in the morning, following an overnight fast. They will be provided with a meal, which will be consumed within 15 minutes and blood (69 mL) and urine samples will be collected during 24 hours .
Biomarkers of satiety as measured by gut-related hormones and subjective appetite using visual analogue scales, specifically to be collected during the meal over a three hour period, every 30 minutes. The energy intake measured for each volunteer after an ad libitum lunch (five hours after test meal).
Biomarkers of CVD risk including total cholesterol, low density lipoproteins (LDL), high density lipoproteins (HDL), triglycerides and non-esterified fatty acids (NEFA).
Assessment of peripheral glycaemic control, fasting glucose, area under the curve combined with insulin data.

The intervention visit will involve a test meal to be consumed by subjects attending the Human Nutrition Unit (HNU) in the morning, following an overnight fast. They will be provided with a meal, which will be consumed within 15 minutes and blood (69 mL) and urine samples will be collected during 24 hours
Plasma and urine markers of important phytochemical and protein metabolites will be quantitatively analysed to determine the systemic availability, in vivo concentrations and excretion times.

With regard to the social science component of the project, in-depth semi-structured interviews will be used for assessing the volunteers view towards diets rich in alternative plant proteins. For each volunteer will be conducted an digitally recorded interview(one hour), during one of the scheduled visits at the Human Nutrition Unit, once initial screening has taken place and participants have been selected.

Healthy volunteers are randomized to 1 of 4 products over 4 weekly visits: i)buckwheat crackers;ii)crackers without buckwheat; iii)oral glucose; iv) oral sugar substitute, followed by 7 days of buckwheat crackers.

Volunteers with type 2 diabetes are randomized to 1 of 4 products over 4 weekly visits: i)buckwheat crackers;ii)crackers without buckwheat; iii)oral glucose; iv) oral sugar substitute, followed by 7 days of buckwheat crackers.

Type 2 Diabetes

crackers contain equal amounts of available carbohydrates; 50 mls of oral solution for both glucose and Splenda

buckwheat, rice crackers, glucose, sugar substitute

I.H. Asper Clinical Research Institute

Exploring Buckwheat's Glucose Lowering Potential

A Double-Blind, Randomized, Controlled Study to Determine Buckwheat's Glucose Lowering Effects in Healthy Volunteers and Volunteers With Type 2 Diabetes

fagopyrum megaspartanium/carbohydrate

Assessing the Effects of a Buckwheat Beverage on Postprandial Glucose Metabolism on Healthy and T2D Individuals

Fiber-enriched Buckwheat Pasta and Glucose Variability in Patients With Type 1 Diabetes and Celiac Disease

Measuring the Impact of Dietary Supplementation With a New Baking Product on Gut Microbiota and Cholesterol Metabolism

Health Impacts of Sustainable Ingredient Selection in the Food and Drink Industry - ALTERNATIVE PROTEIN STUDY

Exploring Buckwheat's Glucose Lowering Potential

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