Study: Soy Germ Pasta May Aid Diabetic Gastropathy

CINCINNATISoy germ pasta improves gastric emptying time in patients with type 2 diabetes, according to a study published in the journal Diabetes Care.

In the randomized double-blind, placebo-controlled study, researchers from Cincinnati Children's Hospital selected 10 patients with delayed gastric emptying to consume one serving per day of each, the pasta enriched with biologically active isoflavone aglycons and conventional pasta, for eight weeks, with a four-week washout. Researchers then used the [¹³C]octanoic acid breath test at baseline and after each period to measure gastric emptying time. Blood glucose and insulin concentrations were determined after oral glucose load.

Results showed that soy germ pasta significantly accelerated the gastric emptying time in these patients, from baseline to after treatment. The change in gastric emptying time was significantly accelerated compared to that for conventional pasta and did not affect glucose or insulin concentrations. Findings suggest that soy germ pasta may serve as a dietary approach to managing diabetic gastropathy. Researchers have also investigated the role of cell walls in durum wheat to produce pasta with a higher nutritional value.