Onxy-Sorghum Study: Investigating the effect of Onyx Sorghum on blood glucose control in individuals with type 2 diabetes
- Study HIC#:2000023930
- Last Updated:01/01/0001
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).
- Age30 years - 65 years
For more information about this study, including how to volunteer, contact:
- Phone Number: 1-203-737-4777
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Trial Purpose and Description
Aim: To evaluate the effect of onyx sorghum on glucose control in patients with type 2 diabetes (T2DM).
Hypothesis: Onyx Sorghum products will decrease post-prandial blood glucose levels and help improve diabetes control in patients with T2DM
Ages 30-65 years
A1c < 8.5%
BMI > 18.5
known malignancy, anemia, kidney disease, and/or liver disease
untreated thyroid disease
initiation of any anti-diabetes medications within the last 3 months
greater than 5% change in weight in the last 3 months
current or recent steroid use in the last 3 months
for women: pregnancy or breastfeeding