# Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia

> **NCT03710200** · NA · COMPLETED · sponsor: **University of Parma** · enrollment: 13 (actual)

## Conditions studied

- Dietary Modification

## Interventions

- **OTHER:** Bologna 00+S. cerevisiae yeast
- **OTHER:** Bologna 1+S. cerevisiae yeast
- **OTHER:** Bio2+S. cerevisiae yeast
- **OTHER:** ICARDA+S. cerevisiae yeast
- **OTHER:** Bologna 1+sourdough
- **OTHER:** Bio 2+sourdough
- **OTHER:** ICARDA+sourdough
- **OTHER:** Grossi+sourdough

## Key facts

- **NCT ID:** NCT03710200
- **Lead sponsor:** University of Parma
- **Sponsor class:** OTHER
- **Phase:** NA
- **Study type:** INTERVENTIONAL
- **Status:** COMPLETED
- **Start date:** 2018-10-12
- **Primary completion:** 2018-11-15
- **Final completion:** 2018-11-15
- **Target enrollment:** 13 (ACTUAL)
- **Last updated:** 2019-03-20


## Primary source

ClinicalTrials.gov registry: https://clinicaltrials.gov/study/NCT03710200

## Citation

> US National Library of Medicine, ClinicalTrials.gov registration NCT03710200, "Breads Made With Triticum Heritage Varieties: Effect on Post-prandial Glycemia and Insulinemia". Retrieved via AI Analytics 2026-07-15 from https://api.ai-analytics.org/clinical/NCT03710200. Licensed CC0.

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