Onxy-Sorghum Study: Investigating the effect of Onyx Sorghum on blood glucose control in individuals with type 2 diabetes
Conditions
Diabetes Mellitus - Type 2
Volunteers
Health Professionals
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 years - 65 years
- GenderBoth
- Trial withSilver Palate Kitchens, Inc.
- Start Date10/15/2018
- End Date07/30/2022
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
Principal Investigator
Sub-Investigator
- Last Updated05/25/2022
- Study HIC#2000023930