Glycemic Response of Sorghum

Glycemic Response of Cooked Grains Including Sorghum

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.

Study Overview

• Status: Completed
• Conditions: Blood Glucose
• Intervention / Treatment: Other: Glycemic response of F-1000; Other: Glycemic response to sumac sorghum flour; Other: Glycemic response to wheat flour; Other: Glycemic response to MMR sorghum flour; Other: Glycemic response to sucrose

Detailed Description

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.

• Study Type: Interventional
• Enrollment (Actual): 10
• Phase: Not Applicable

Participation Criteria

Eligibility Criteria

• Ages Eligible for Study: 18 years to 65 years (Adult, Older Adult)
• Accepts Healthy Volunteers: No
• Genders Eligible for Study: All

Description

Inclusion Criteria:

• Apparently healthy with no known diseases

Exclusion Criteria:

• Known metabolic, cancer, cardiovascular disease/condition

Study Plan

How is the study designed?

Design Details

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

Number of Arms

5

Arms and Interventions

Participant Group / Arm	Intervention / Treatment
Experimental: F-1000 (fontanelle flour); Fontenel sorghum flour	Other: Glycemic response of F-1000; 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.; Other Names: Fontanelle flour
Experimental: Sumac; Sumac sorghum flour	Other: Glycemic response to sumac sorghum flour; 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.
Experimental: Wheat; Wheat flour	Other: Glycemic response to wheat flour; 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.
Experimental: MMR; MMR cultivar of sorghum flour -- from MMR Genetics, a company that produces sorghum seed.	Other: Glycemic response to MMR sorghum flour; 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.
Active Comparator: Sucrose; Table sugar	Other: Glycemic response to sucrose; 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); Other Names: sugar

What is the study measuring?

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.

Collaborators and Investigators

• Sponsor: Kansas State University
• Collaborators: United Sorghum Checkoff Program
• Investigators: Principal Investigator: Mark Haub, PhD, Kansas State University

Study record dates

Study Major Dates

• Study Start: September 1, 2010
• Primary Completion (Actual): May 1, 2011
• Study Completion (Actual): May 1, 2011

Study Registration Dates

• First Submitted: September 2, 2015
• First Submitted That Met QC Criteria: August 15, 2017
• First Posted (Actual): August 18, 2017

Study Record Updates

• Last Update Posted (Actual): August 18, 2017
• Last Update Submitted That Met QC Criteria: August 15, 2017
• Last Verified: August 1, 2017

More Information

Terms related to this study

• Keywords: sorghum health
• Other Study ID Numbers: KSUHML10_Sorg