Postprandial Glycemia After Eating a Pasta Dish Made With Resistant Starch.

Study Overview
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Brief Summary
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Resistant starch partially resists hydrolyzation by digestive enzymes in humans. Consequently, it is not absorbed in the small intestine and goes directly to the large intestine, where it is fermented by the intestinal microbiota, acting as a prebiotic and stimulating the growth of beneficial bacteria in the colon. In addition, the effect of resistant starch on postprandial glucose metabolism is studying. Thus, the present research on healthy subjects has been proposed. The main objective is to assess the effect on postprandial glycemia of eating a pasta dish made with resistant starch versus its original version. For this purpose, a randomized, double blind crossover study has been designed. Target sample size is 18 subjects.

Detailed Description
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The arms of the study are two: Experimental group (pasta dish made with resistant starch). Control group (original pasta dish). Volunteers who wish to participate in the study will be interviewed by phone to verify that they meet the main inclusion criteria. Volunteers who meet the main inclusion criteria will be invited to an information and screening visit to resolve any doubts. Volunteers who agree to participate in the study will sign the informed consent and will be randomly assigned to one of the two arms of the study. The two visits (clinical investigation days) of the study will take place with the volunteers in a fasting state of 4 hours and separated by at least 1 week washout period. The day before the visit, volunteers won't be able to drink alcohol, drink and eat excessively, and/or sleep few hours. Both visits will consist of eating a pasta dish in a maximum of 15 minutes. Blood samples will be taken before eating and during the 2.5 hours after (30, 60, 90, 120 and 150 minutes), in order to analyze the evolution of blood glucose and insulin levels.

Official Title
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Evaluation of Postprandial Glycemia After Eating a Pasta Dish Made With Resistant Starch.

Conditions
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Postprandial Glycemia, Resistant Starch

Intervention / Treatment
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* Other: Pasta dish with resistant starch
* Other: Original version of pasta dish


Participation Criteria
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Eligibility Criteria
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Inclusion Criteria: Age: 18-65 years. Body mass index: 18.5-29.9 kg/m2 Volunteers who like and feel good with the ingredients of the dish. Good physical and psychological state. Volunteers undergoing pharmacological treatment will be maintained if the dose is stable for at least 3 months before the start of the study, excluding treatments that alter gastrointestinal function or glucose metabolism. Subjects must be able to understand and be willing to sign the informed consent, and must comply with all the procedures and requirements of the study. No weight variations considered relevant (+/- 3kg) in the last 3 months. Exclusion Criteria: Subjects with relevant functional or structural abnormalities of the digestive system, such as malformations, angiodysplasias, active peptic ulcers, chronic inflammatory or malabsorption diseases, hiatal hernia, reflux, etc. Subjects who have undergone surgical interventions with permanent sequelae in the digestive system (for example, gastroduodenostomy). Subjects with a high alcohol intake, more than 14 units (women) and 20 units (men). Women who are breastfeeding or pregnant. Subjects with liver disease. Subjects with some type of cancer or undergoing treatment for it, or who have not had a period of at least 5 years since its eradication. Subjects with allergies to any component of the product under study or any other food that interferes and makes it difficult to monitor the study. Subjects who present some type of cognitive and/or psychic impairment. Subjects in whom poor collaboration is expected or who, in the opinion of the investigator, have difficulties in following the study procedures. Subjects who work the night shift. Subjects who follow some type of supplementation that interferes with the study. Subjects who are immersed in some treatment for weight loss.

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: Prevention
Allocation: Randomized
Intervention Model: Crossover Assignment
Interventional Model Description: Randomised, double blind crossover intervention
Masking: Quadruple


Arms and Interventions

| Participant Group/Arm | Intervention/Treatment |
| --- | --- |
| Experimental: Experimental group<br>Subjects will consume a pasta dish with 20-22% of resistant starch | Other: Pasta dish with resistant starch<br>* Pasta dish with 20-22% of resistant starch<br>Other: Original version of pasta dish<br>* Original pasta dish, not reinforced with resistant starch<br>|
| Placebo Comparator: Control group<br>Subjects will consume the original version of pasta dish | Other: Pasta dish with resistant starch<br>* Pasta dish with 20-22% of resistant starch<br>Other: Original version of pasta dish<br>* Original pasta dish, not reinforced with resistant starch<br>|

What is the study measuring?
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Primary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Baseline blood glucose | Blood glucose levels before start eating the pasta dish in each clinical investigation day will be analyzed by biochemical autoanalyzer and reported in mg/dL. | 0 min in the Clinical investigation day 1 and Clinical investigation day 2 (at least 7 days after the clinical investigation day 1) | 
| Postprandial blood glucose | Blood glucose levels after start eating the pasta dish in each clinical investigation day will be analyzed by biochemical autoanalyzer and reported in mg/dL. | 30, 60, 90, 120 and 150 min after start eating the pasta dish in the Clinical investigation day 1 and Clinical investigation day 2 | 
| Glycemia Area Under the Curve | Postprandial glycemia levels after eating pasta dish in each clinical investigation day will be analyzed biochemical autoanalyzer and reported in mg/dL. Glycemia AUC will be calculated by the trapezoidal rule. | Baseline, 30, 60, 90, 120 and 150 minutes in the Clinical investigation day 1 and Clinical investigation day 2 | 

Secondary Outcome Measures

| Outcome Measure | Measure Description | Time Frame |
| --- | --- | --- |
| Insulinemia Area Under the Curve | Postprandial insulin levels after eating pasta dish in each clinical investigation day will be analyzed by ELISA and reported in mU/L. Insulinemia AUC will be calculated by the trapezoidal rule. | Baseline, 30, 60, 90, 120 and 150 minutes in Clinical investigation day 1 and Clinical investigation day 2 | 
| Baseline blood insulin | Blood insulin levels before start eating the pasta dish in each clinical investigation day will be analyzed by ELISA and reported in mU/L. | 0 min in the Clinical investigation day 1 and Clinical investigation day 2 | 
| Postprandial blood insulin | Blood insulin levels after start eating the pasta dish in each clinical investigation day will be analyzed by ELISA and reported in mU/L. | 30, 60, 90, 120 and 150 min after start eating in the Clinical investigation day 1 and Clinical investigation day 2. | 
| Body weight | Weight of participants will be measured by bioimpedance and reported in kg | Clinical Investigation Day 1 (before eat the pasta dish) and Clinical Investigation Day 2 (before eat the pasta dish) | 
| Height | Height of participants will be measured by stadiometer and reported in m. | Clinical Investigation Day 1 (before eat the pasta dish) and Clinical Investigation Day 2 (before eat the pasta dish) | 
| Body mass index | Body mass index will be calculated as follows: weight (kg)/ height (cm)2. | Clinical Investigation Day 1 (before eat the pasta dish) and Clinical Investigation Day 2 (before eat the pasta dish) | 
| Acceptance of pasta dish | Pasta dish acceptance will be analyzed by acceptance questionnaire. | Clinical Investigation Day 1 (after eat the pasta dish) and Clinical Investigation Day 2 (after eat the pasta dish) | 

 Terms related to the study
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Keywords Provided by Centre Hospitalier Valida
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Resistant starch, Postprandial glycemia, Postprandial insulinemia, Pasta