Can Low-GI pasta beat wholegrain for heart health?

NCT ID NCT07198789

Recruiting now Prevention Sponsor: University of Bologna Source: ClinicalTrials.gov ↗

First seen Jun 24, 2026 · Last updated Jun 27, 2026 · Updated 1 time

Summary

This study compares low-glycemic index (GI) bakery foods like pasta and pizza to standard wholegrain versions in 40 adults with high triglycerides. The goal is to see if low-GI carbs improve a key marker of metabolic and heart risk more than wholegrain carbs. Participants follow a Mediterranean diet and swap their usual carbs for the test foods.

What this could mean

Our plain-language read of the trial. This is informational only — not medical advice or a prediction.

Active substance: Low-glycemic index bakery foods (Altograno® Pasta, Pizza, Flatbrad)
What this could lead to: If it works, this could show that switching to low-GI carbs is a better way to lower heart and diabetes risk than standard wholegrain options.
What could go wrong: This is a small, early-stage trial with only 40 healthy volunteers, so results may not apply to everyone. The effect might be small or not different from wholegrain carbs.

This is an AI summary of the original study and may miss details. Read our disclaimer.

Get updates

Get notified about this study

Sign up to get updates when this study changes or when new studies for CARDIOVASCULAR PREVENTION are added.

Our safety recommendation!

By submitting, you agree to our Terms of use

Conditions

The condition(s) this trial relates to.

hypertriglyceridemia Inflammation inflammatory disease nutritional disorder

As listed by the trial registrant

The condition terms exactly as the trial's registrant entered them.

CARDIOVASCULAR PREVENTION DIABETES PREVENTION INFLAMMATION NUTRITION

Contacts and locations

Locations

Cardiovascular Internal Medicine Unit, IRCCS University Hospital of Bologna, Bologna, Italy
RECRUITING

Bologna, BO, 40100, Italy

More trials for these conditions

Other studies related to the condition(s) this trial covers.