Onxy-Sorghum Study: Investigating the effect of Onyx Sorghum on blood glucose control in individuals with type 2 diabetes
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).
- Ages30 - 65 years
- Trial withSilver Palate Kitchens Inc.
- Start Date10/14/2018
- End Date09/29/2021
- Last Updated12/17/2018
- Study HIC#2000023930