Can Low-GI pasta beat wholegrain for heart health?

NCT ID NCT07198789

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.

Disclaimer Read more

This is a summary of the original study . Summaries may miss details or leave out important information. Before applying or accepting participation, make sure you have read and understood the full study. Curemydisease.com takes no responsibility whatsoever for anything missed, misunderstood, or acted upon as a result of our summary — we know it does not capture everything.

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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.

Contacts and locations

Locations

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

    RECRUITING

    Bologna, BO, 40100, Italy

    Contact Phone: •••-•••-•••• Email: •••••@•••••