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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).

  • Trial with
    Silver Palate Kitchens, Inc.
  • Start Date
  • End Date

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

  • Last Updated
  • Study HIC