Fitness News
Asthma Allergy News
 > Diabetes News
Women's Health News
Men's Health News

Personal Archive
My Account

About Us
Advertise With Us
Feed Your Site
Contact Us

Site Map
RSS News Feed 

  Website development & hosting
   by Cyber Software Solutions

Novel Soy Germ Pasta Improves Gastric Emptying Time
Findings in patients with type 2 diabetes, compared to consumption of regular pasta

WEDNESDAY, Aug. 14 (HealthDay News) -- Pasta enriched with biologically active isoflavone aglycons significantly improves gastric emptying time in patients with type 2 diabetes, according to a pilot study published online July 8 in Diabetes Care.

Kenneth D.R. Setchell, Ph.D., from Cincinnati Children's Hospital, and colleagues randomized 10 patients with delayed gastric emptying to consume one serving per day of soy germ pasta and conventional pasta for eight weeks, with a four-week washout. The [13C]octanoic acid breath test was used at baseline and after each period to measure gastric emptying time (t1/2). Blood glucose and insulin concentrations were determined after oral glucose load.

The researchers found that soy germ pasta significantly accelerated the t1/2 in these patients, from baseline to after treatment. This change is gastric emptying time was significantly accelerated compared to that for conventional pasta, without affecting glucose or insulin concentrations.

"These findings suggest that soy germ pasta may offer a simple dietary approach to managing diabetic gastropathy," the authors write.

Two authors disclosed financial ties to Aliveris, a manufacturer of soy germ pasta.

Full Text (subscription or payment may be required)

Copyright © 2013 HealthDay. All rights reserved.

Back to Top Stories