Legume Flour Particle Size and Metabolic Responses to Bread
Sponsor: Harokopio University • ClinicalTrials.gov ID: NCT07716059
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The aim of the study is to investigate the effect of partial replacement of wheat flour by legume flour of different particle sizes on postprandial glucose responses and appetite sensations in healthy subjects and patients with type 2 diabetes. Subjects will consume a portion of bread enriched with legume flours yielding 50 g of available carbohydrates as breakfast meal. To investigate the effect of the bread on glycemic response, a continuous glucose monitoring system (CGM) will be used. After an 180-min period, subjects will be given a second meal and glycemic response will be monitored for another 180 min. During the trial subjects must fill appropriate visual analogue scales regarding appetite sensations.
Interventions
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Wheat bread with 30% finely milled chickpea flour
(Dietary supplement)
Wheat bread formulated by replacing 30% of refined wheat flour with finely milled chickpea flour, providing 50 g of available carbohydrates
-
Conventional white wheat bread
(Dietary supplement)
Conventional white wheat bread providing 50 g of available carbohydrate
-
Wheat bread with 30% coarse chickpea flour
(Dietary supplement)
Wheat bread formulated by replacing 30% of refined wheat flour with coarse chickpea flour, providing 50 g of available carbohydrate.
Eligibility criteria
Conditions
Locations
- Harokopio University — Athens, Attica, Greece
- 1st Department of Propaedeutic Internal Medicine, Medical School, National and Kapodistrian University of Athens, Laiko General Hospital, 15772 Athens, Greece — Athens, Attica, Greece
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Data sourced from ClinicalTrials.gov, a service of the U.S. National Institutes of Health.
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