Glycemic Index of Pasta From Traditional and Current Wheat Varieties

Glycemic Index of Pasta From Traditional and Current Wheat Varieties in Patients With Type 2 Diabetes: a Randomized, Cross-over, Blind Study

This randomized, cross-over study compares pasta produced with three different wheat varieties (Senatore Cappelli, Korasan, Claudio). Patients with type 2 diabetes with no pharmacological treatment will be randomized to three different sequences, and asked to eat a standard portion of pasta on three different occasions, four days apart. 3-hour post-prandial interstitial glucose profiles will be recorded using trans-cutaneous sensors.

Inclusion Criteria:

• Type 2 diabetes
• Body Mass Index (BMI) > 20 kg/m2
• HbA1c < 58 mmol/mol

Exclusion Criteria:

• Current pharmacological therapy for diabetes (of any kind)
• Pregnancy or lactation