Glycemic Index of Traditional Egg Pasta
Ključne besede
Povzetek
Opis
The five types of pasta to be tested are produced by the so called "La Campofilone" Company (Ficiarà, Campofilone, Marche), a national excellence in the production of traditional egg. Every pasta is designed and realized with the scientific support of two consultants: Prof. Paolo De Cristofaro, endocrinologist, diabetologist and professor at the School of Specialization in Food Science and Nutrition at the University of Chieti, and Prof. Giampiero Sacchetti, biotechnologist at the Marche Polytechnic University. Specifically, the products to be tested are:
1. Traditional Fettuccine, original recipe (8 eggs/kg flour) currently available on the market;
2. Pasta with only 8 egg whites/kg flour;
3. Pasta with 4 eggs/kg flour;
4. Hyperproteic pasta (with added gluten and albumin);
5. Pasta with only 4 egg whites/kg flour.
Each phase of the project will be implemented in accordance with the Jenkins and Wolever protocol (World Health Organization-Food and Agriculture Organization of the United Nations,1998). 12 healthy subjects, aged 18-65 years, will be recruited. After a 10 to 12-hour overnight fasting period, standard food (a glucose solution) and food test (the different types of fettuccine La Campofilone) will be administered to volunteers, organized into groups of two or three people.
Both test food administrations and standard food administrations will take place on a different day. The standard food consists of 50 g of glucose dissolved in oligomineral water, the test food consists of a portion of pasta containing 50 g of available carbohydrates. Blood samples for determination of glycemia and insulinemia will be taken at time 0 and then at 15, 30, 45, 60, 90 and 120 minutes from the beginning of the test or standard food intake. Three glucose response curves will be performed on each subject (this allows to obtain an average value of the subject's response to glucose over time) while a single test with the food to be tested will be done. Blood samples will be analyzed at the Service of Medical Laboratory Analysis of the Hospital "S. De Bellis". Glucose and insulin values will be used to calculate the glycemic and insulin index of each product. For each type of tested pasta, a detailed report will be drawn up, complete with graphs of glycemic response for each subject. Each report will include the glycemic and insulin index of the product under review.
Datumi
| Nazadnje preverjeno: | 08/31/2017 |
| Prvič predloženo: | 09/11/2017 |
| Predviden vpis oddan: | 09/28/2017 |
| Prvič objavljeno: | 10/01/2017 |
| Zadnja posodobitev oddana: | 09/28/2017 |
| Zadnja posodobitev objavljena: | 10/01/2017 |
| Dejanski datum začetka študija: | 08/31/2017 |
| Predvideni datum primarnega zaključka: | 09/14/2017 |
| Predvideni datum zaključka študije: | 09/24/2017 |
Stanje ali bolezen
Intervencija / zdravljenje
Other: glucose solution
Other: Traditional egg pasta
Other: Pasta with only eight egg whites/kg flour
Other: Pasta with four eggs/kg flour
Other: Hyperproteic pasta (with added gluten and albumin)
Other: Pasta with only four egg whites/kg flour
Faza
Skupine rok
| Roka | Intervencija / zdravljenje |
|---|---|
| Experimental: Traditional egg pasta Traditional egg pasta. 12 healthy subjects, after a 10 to 12-hour overnight fasting period, will assume "fettuccine" pasta made with 8 eggs/kg flour. The serving size is calculated to contain 50 g of carbohydrates according to nutritional analysis of the product. | Other: Traditional egg pasta 12 healthy subjects, aged 18-65 years, after a 10 to 12-hour overnight fasting period will assume traditional pasta, with 8 eggs/kg flour. The serving size must contain 50 g of carbohydrates, calculated according to nutritional label |
| Experimental: Pasta with only eight egg whites/kg flour Pasta with only eight egg whites/kg flour. 12 healthy subjects, after a 10 to 12-hour overnight fasting period, will assume "fettuccine" pasta with only eight egg whites/kg flour. The serving size is calculated to contain 50 g of carbohydrates according to nutritional analysis of the product. | Other: Pasta with only eight egg whites/kg flour 12 healthy subjects, aged 18-65 years, after a 10 to 12-hour overnight fasting period will assume pasta, with eight egg whites/kg flour. The serving size must contain 50 g of carbohydrates, calculated according to nutritional label |
| Experimental: Pasta with four eggs/kg flour Pasta with four eggs/kg flour. 12 healthy subjects, after a 10 to 12-hour overnight fasting period, will assume "fettuccine" pasta with four eggs/kg flour. The serving size is calculated to contain 50 g of carbohydrates according to nutritional analysis of the product. | Other: Pasta with four eggs/kg flour 12 healthy subjects, aged 18-65 years, after a 10 to 12-hour overnight fasting period will assume pasta, with four egg whites/kg flour. The serving size must contain 50 g of carbohydrates, calculated according to nutritional label |
| Experimental: Hyperproteic pasta (with added gluten and albumin) Hyperproteic pasta (with added gluten and albumin). 12 healthy subjects, after a 10 to 12-hour overnight fasting period, will assume "fettuccine" pasta with added gluten and albumin. The serving size is calculated to contain 50 g of carbohydrates according to nutritional analysis of the product. | Other: Hyperproteic pasta (with added gluten and albumin) 12 healthy subjects, aged 18-65 years, after a 10 to 12-hour overnight fasting period will assume pasta with added gluten and albumin.The serving size must contain 50 g of carbohydrates, calculated according to nutritional label |
| Experimental: Pasta with only four egg whites/kg flour Pasta with only four egg whites/kg flour. 12 healthy subjects, after a 10 to 12-hour overnight fasting period, will assume "fettuccine" pasta with only four egg whites/kg flour. The serving size is calculated to contain 50 g of carbohydrates according to nutritional analysis of the product. | Other: Pasta with only four egg whites/kg flour 12 healthy subjects, aged 18-65 years, after a 10 to 12-hour overnight fasting period will assume pasta with four egg whites/kg flour. The serving size must contain 50 g of carbohydrates, calculated according to nutritional label |
Merila upravičenosti
| Starost, primerna za študij | 18 Years Za 18 Years |
| Spol, upravičen do študija | All |
| Sprejema zdrave prostovoljce | Da |
| Merila | Inclusion Criteria: - healthy volunteers Exclusion Criteria: - pregnancy and breast feeding - athletes - current pharmacological therapy or pharmacological therapy interrupted less than 3 months before recruitment. |
Izid
Primarni izidni ukrepi
1. glicemic index [6 months]
