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Onxy-Sorghum Study: Investigating the effect of Onyx Sorghum on blood glucose control in individuals with type 2 diabetes

Conditions

Diabetes Mellitus - Type 2

What is the purpose of this trial?

The main goal of this study is to evaluate the effect of onyx sorghum (a grain) on blood sugar in patients with type 2 diabetes. Whole grain onyx sorghum is a natural grain developed by Texas A&M University. Onyx sorghum grain can be added to certain food products, such as cereals, pastas and pancake mixes (manufactured by Grain Berry®). Flour from these grains, in comparison to wheat flour, contains a higher proportion of resistant starch, which slows down carbohydrate absorption. In this study, we will enroll 24 participants with type 2 diabetes, who are otherwise healthy. The study will be double-blinded and randomized. This means that participants will be randomly assigned (with a 50% chance of being in either group) to one of two groups that will receive either: 1) food products with onyx sorghum (Onyx Group) or  2) food products with wheat flour (Control Group). 

  • Trial with
    Silver Palate Kitchens Inc.
  • Start Date
    10/14/2018
  • End Date
    09/29/2021
Trial Image

For more information about this study, contact:

Mari-Lynet Knight

I'm interested in volunteering

If you would prefer to contact a member of the Help us Discover team about this trial and other similar trials, please email helpusdiscover@yale.edu or call 877.978.8343

  • Last Updated
    12/17/2018
  • Study HIC
    #2000023930