NCT03710200View on ClinicalTrials.gov

Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia

NACompletedINTERVENTIONAL
Enrollment

13

Participants

Timeline

Start Date

October 12, 2018

Primary Completion Date

November 15, 2018

Study Completion Date

November 15, 2018

Conditions
Dietary Modification
Interventions
OTHER

Bologna 00+S. cerevisiae yeast

Bologna 00 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL of water

OTHER

Bologna 1+S. cerevisiae yeast

Bologna 1 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bio2+S. cerevisiae yeast

Bio2 bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

ICARDA+S. cerevisiae yeast

Icarda bread made with yeast (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bologna 1+sourdough

Bologna 1 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Bio 2+sourdough

109g of Bio2 bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

ICARDA+sourdough

Icarda bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

OTHER

Grossi+sourdough

Grossi bread made with sourdough (portion corresponding to 50g available carbohydrates) +500 mL water

Trial Locations (1)

43125

Department of Food and Drugs, University of Parma, Parma

All Listed Sponsors
lead

University of Parma

OTHER

NCT03710200 - Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia | Biotech Hunter | Biotech Hunter