This study was conducted to determine GI of spaghetti (ordinary and infused) made from nol and semolina flour in comparison with Hashemi rice and Lavash bread. A total of 12 healthy volunteers with no history of cardiac disease or diabetes participated in this study. Fasting finger stick capillary blood samples were collected from subjects after 12 hours overnight for glucose tolerance test using sterile lancet pen at the baseline immediately before ingestion of 50g D- glucose anhydrate dissolved in 300ml distilled water or 192.3g cooked spaghetti and 185.2g rice which contained 50g carbohydrate portion of the test meal with a 300 ml and at 0, 15, 30, 45, 60, 90 and 120 minutes with a week interval. Glucose solution as a standard was tested at the first and fourth weeks of the study. Blood samples were analyzed using Accu-Check Aviva Blood Glucose Monitoring. The incremental area under the curve was calculated for blood glucose response. The GI values were determined according to FAO/WHO standard method.
General information
Acronym
IRCT registration information
IRCT registration number:IRCT201012271597N2
Registration date:2011-02-06, 1389/11/17
Registration timing:retrospective
Last update:
Update count:0
Registration date
2011-02-06, 1389/11/17
Registrant information
Name
Majid Hajifaraji
Name of organization / entity
National Nutrition & Food Technology Research Institute of IRAN (NNFTRI)
Country
Iran (Islamic Republic of)
Phone
+98 21 2236 0661
Email address
m39faraji@yahoo.com
Recruitment status
Recruitment complete
Funding source
Zarmacaron Co.
Expected recruitment start date
2010-04-09, 1389/01/20
Expected recruitment end date
2010-06-10, 1389/03/20
Actual recruitment start date
empty
Actual recruitment end date
empty
Trial completion date
empty
Scientific title
A comparison study on determination of the Glycaemic Index of spaghetti (nole and Semolina made), Lavash bread and Hashemi rice in Tehran
Public title
The glycemic index of nol and semolina spaghetti in comparison with Hashemi rice and Lavash bread
Purpose
Basic scienece
Inclusion/Exclusion criteria
Inclusion criteria: Healthy volunteers with moderate physical activity
Exclusion criteria: Subjects without Heart and Diabetes or blood glucose disorders.
Age
From 18 years old to 45 years old
Gender
Both
Phase
N/A
Groups that have been masked
No information
Sample size
Target sample size:
12
Randomization (investigator's opinion)
N/A
Randomization description
Blinding (investigator's opinion)
Not blinded
Blinding description
Placebo
Not used
Assignment
Parallel
Other design features
Secondary Ids
empty
Ethics committees
1
Ethics committee
Name of ethics committee
National Nutrition & Food Technology Research Institute of IRAN
Street address
3 Baran, West Arghavan, Farahzadi Blvd., Shahrak Qods,
City
Tehran
Postal code
1981619573
Approval date
2010-04-21, 1389/02/01
Ethics committee reference number
35
Health conditions studied
1
Description of health condition studied
Area under the curve of blood glucose
ICD-10 code
R73.0
ICD-10 code description
Impaired glucose tolerance
Primary outcomes
1
Description
Blood glucose
Timepoint
15, 30 minutes
Method of measurement
Finger stick capillary blood samples , using sterile lancet pen using Accu-Check Aviva Monitoring (Japan)
Secondary outcomes
1
Description
Glycemic index
Timepoint
One week interval
Method of measurement
[Test food containing 50g of CHO ÷ corresponding on area after equiv.-carbohydrate portion of glucose] * 100
Intervention groups
1
Description
Ingestion of 50g D- glucose anhydrate dissolved in 300ml distilled water in two stages (first and fourth weeks)
Category
Diagnosis
2
Description
Consumption of 192.3g cooked and strained Nol spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Category
Treatment - Drugs
3
Description
Consumption of 192.3g cooked and infused Nol spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Category
Treatment - Drugs
4
Description
Consumption of 192.3g cooked and strained semolina spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Category
Treatment - Drugs
5
Description
Consumption of 192.3g cooked and infused semolina spaghetti contained 50g carbohydrate portion of the test meal with a 300 ml
Category
Treatment - Drugs
6
Description
Consumption of 185.2g cooked and infused rice contained 50g carbohydrate portion of the test meal with a 300 ml.
Category
Treatment - Drugs
7
Description
Consumption of 60.31g Lavash bread contained 50g carbohydrate portion of the test meal with a 300 ml.
Category
Treatment - Drugs
Recruitment centers
1
Recruitment center
Name of recruitment center
Zar Macaron Co.
Full name of responsible person
Dr Majid Hajifaraji - PhD in Clinical Nutrition
Street address
Morghak, After Tawousieh Gas station, Old road Karaj-Qazvin
City
Karaj
Sponsors / Funding sources
1
Sponsor
Name of organization / entity
Zar Macaron Co.
Full name of responsible person
Afshinpajouh- Amin Yagoubi
Street address
Morghak, After Tawousieh Gas station, Old road Karaj-Qazvin
City
Karaj
Grant name
Grant code / Reference number
Is the source of funding the same sponsor organization/entity?
Yes
Title of funding source
Zar Macaron Co.
Proportion provided by this source
100
Public or private sector
empty
Domestic or foreign origin
empty
Category of foreign source of funding
empty
Country of origin
Type of organization providing the funding
empty
Person responsible for general inquiries
Contact
Name of organization / entity
National Nutrition & Food Technology Research Institute of IRAN
Full name of responsible person
Dr Majid Hajifaraji
Position
PhD in Clinical Nutrition, Research Assistant Prof.
Other areas of specialty/work
Street address
3 Baran, West Arghavan, Farahzadi Blvd., Shahrak Qods,
City
Tehran
Postal code
1981619573
Phone
+98 21 2236 0661
Fax
+98 21 2236 0660
Email
m39faraji@yahoo.com m.hajifaraji@nnftri.ac.ir
Web page address
http://www.nnftri.ac.ir
Person responsible for scientific inquiries
Contact
Name of organization / entity
National Nutrition & Food Technology Research Institute of IRAN
Full name of responsible person
Dr Majid Hajifaraji
Position
PhD in Clinical Nutrition, Research Assistant Prof.
Other areas of specialty/work
Street address
3 Baran, West Arghavan, Farahzadi Blvd., Shahrak Qods,
City
Tehran
Postal code
1981619573
Phone
+98 21 2236 0661
Fax
+98 21 2236 0660
Email
m39faraji@yahoo.com m.hajifaraji@nnftri.ac.ir
Web page address
http://www.nnftri.ac.ir
Person responsible for updating data
Contact
Name of organization / entity
National Nutrition & Food Technology Research Institute of IRAN
Full name of responsible person
Dr Majid Hajifaraji
Position
PhD in Clinical Nutrition, Research Assistant Prof.
Other areas of specialty/work
Street address
3 Baran, West Arghavan, Farahzadi Blvd., Shahrak Qods,
City
Tehran
Postal code
1981619573
Phone
+98 21 2236 0661
Fax
+682 122360660
Email
m39faraji@yahoo.com m.hajifaraji@nnftri.ac.ir
Web page address
http://www.nnftri.ac.ir/
Sharing plan
Deidentified Individual Participant Data Set (IPD)