Glycemic Response of Sorghum

Study Overview
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Brief Summary
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Given the interest in gluten-free foods and discovering dietary means to prevent metabolic disorders, this study was designed to determine the glycemic responses of four (4) grains and flours (corn, rice, wheat, and sorghum). The grain products (gruel) will be eaten by subjects and blood glucose will be collected prior to and after eating over the course of two hours. A dextrose solution, dosed to provide a like amount of available carbohydrate, will serve as the control treatment.

Detailed Description
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Gruel was formed via a 1:9 ratio of grain (30 g) to water (270 ml) and cooked until thickened by placing water and grain mixture in a beaker and placed in a hot water bath (cooked over a stove/heating unit). The gruel was allowed to cool for 3-5 minutes before eating. The consistency of the gruel was similar to oatmeal. Subjects had a resting blood sample collected for assessment of fasting blood glucose, then ate the gruel (or control sucrose, 22g) that was assigned for that day -- they returned for the other gruel meals or sucrose control determined by Latin Square randomization. Finger stick blood samples where then collected at 30, 60, 90, and 120 minutes after eating the gruel (or sucrose) began.

Official Title
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Glycemic Response of Cooked Grains Including Sorghum

Conditions
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Blood Glucose

Intervention / Treatment
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* Other: Glycemic response of F-1000
* Other: Glycemic response to sumac sorghum flour
* Other: Glycemic response to MMR sorghum flour
* Other: Glycemic response to wheat flour
* Other: Glycemic response to sucrose


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Apparently healthy with no known diseases Exclusion Criteria: Known metabolic, cancer, cardiovascular disease/condition

Ages Eligible for Study
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Minimum Age: 18 Years
Maximum Age: 65 Years

Sexes Eligible for Study
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All

Accepts Healthy Volunteers
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Accepts Healthy Volunteers

Study Plan
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How is the study designed?
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Design Details

Primary Purpose: Other
Allocation: Randomized
Intervention Model: Crossover Assignment
Masking: None (Open Label)


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: F-1000 (fontanelle flour)<br>Fontenel sorghum flour | Other: Glycemic response of F-1000<br>* The intervention was to determine if different flours elicit similar or different (change from baseline) 2 hour glucose responses (e.g., similar to glycemic index) after eating.<br>* Other names: Fontanelle flour;|
| Experimental: Sumac<br>Sumac sorghum flour | Other: Glycemic response to sumac sorghum flour<br>* The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sumac sorghum flour as a gruel.<br>|
| Experimental: Wheat<br>Wheat flour | Other: Glycemic response to wheat flour<br>* The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming wheat flour as a gruel.<br>|
| Experimental: MMR<br>MMR cultivar of sorghum flour -- from MMR Genetics, a company that produces sorghum seed. | Other: Glycemic response to MMR sorghum flour<br>* The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming MMR sorghum flour as a gruel.<br>|
| Active Comparator: Sucrose<br>Table sugar | Other: Glycemic response to sucrose<br>* The intervention was to determine the two hour change from baseline glucose responses (e.g., similar to glycemic index) after consuming sugar (dissolved in water)<br>* Other names: sugar;|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Blood glucose | This is an acute (over 2 hours) trial to measure blood glucose (glycemic response) to food. | Before eating (time 0) and 30, 60, 90, and 120 minutes after eating to measure the change in blood glucose due to the different food. | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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sorghum health