An interventional study of Test meal in Healthy Volunteers, sponsored by Federico II University. Completed. Open to participants aged 30 Years to 70 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2017-08-10.
Sponsored by Federico II University · Not applicable, Interventional, and Prevention
Cardio-metabolic diseases are a leading cause of mortality worldwide. Over the years, therefore, there have been considerable efforts to identify strategies for prevention and management of risk factors. The diet, with its pleiotropic effects, is one of the most effective approaches to reduce the cardio-metabolic risk. In this context, the dietary fibers have been extensively studied and the available evidence supports the beneficial effects of its consumption. However, worldwide the average fiber consumption is still less than the recommended daily dose. For this reason, the availability of functional foods, such as additional sources of fiber in the diet, may facilitate the attainment of fiber recommended.
Federico II University is the lead sponsor of 356 studies on the registry; 60 are open to participants now.
Counted across the registry records on this site, refreshed daily.
Exclusion Criteria:
The participants consume whole wheat pasta with added fiber (fiber 12 g fiber/100 g).
Other: Test meal
The participants consume pasta made from durum wheat semolina (fiber 2.7g/100g).
Other: Test meal
The two test meals are designed to have the same energy and macronutrient composition. They differ only in the carbohydrate source: fiber-enriched pasta or control pasta. Blood samples are taken at fasting and every 30 minutes over 4 hours. Fasting and postprandial intestinal fermentation is evaluated by breath test.
Also known as: Acute test meal
Glucose and lipid response
Evaluated by enzymatic colorimetric methods
Time frame: 4 hours
Insulin response
Evaluated by ELISA
Time frame: 4 hours
Hormone response (GLP-1, GIP, PYY and Ghrelin)
Evaluated by ELISA
Time frame: 4 hours
Energy intake in the subsequent meal.
Evaluated by food record
Time frame: 4 hours
No study locations are listed for this record.
Plan to share: No
No publications or documents are linked to this record.
This study is completed, as verified in Jul 2016. You cannot join it, but the record below documents what was studied.
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Federico II University