Glycemic Index of Traditional Egg Pasta
关键词
抽象
描述
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.
日期
最后验证: | 08/31/2017 |
首次提交: | 09/11/2017 |
提交的预估入学人数: | 09/28/2017 |
首次发布: | 10/01/2017 |
上次提交的更新: | 09/28/2017 |
最近更新发布: | 10/01/2017 |
实际学习开始日期: | 08/31/2017 |
预计主要完成日期: | 09/14/2017 |
预计完成日期: | 09/24/2017 |
状况或疾病
干预/治疗
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
相
手臂组
臂 | 干预/治疗 |
---|---|
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 |
资格标准
有资格学习的年龄 | 18 Years 至 18 Years |
有资格学习的性别 | All |
接受健康志愿者 | 是 |
标准 | Inclusion Criteria: - healthy volunteers Exclusion Criteria: - pregnancy and breast feeding - athletes - current pharmacological therapy or pharmacological therapy interrupted less than 3 months before recruitment. |
结果
主要结果指标
1. glicemic index [6 months]