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RECRUITING
NCT07716059
NA

Legume Flour Particle Size and Metabolic Responses to Bread

Sponsor: Harokopio University

View on ClinicalTrials.gov

Summary

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.

Official title: Effects of Legume Flour Particle Size on Postprandial Metabolic Responses to Bread of Healthy Subjects and Patients With Type 2 Diabetes

Key Details

Gender

All

Age Range

18 Years - 75 Years

Study Type

INTERVENTIONAL

Enrollment

35

Start Date

2025-09-29

Completion Date

2026-11-30

Last Updated

2026-07-21

Healthy Volunteers

No

Conditions

Interventions

DIETARY_SUPPLEMENT

Wheat bread with 30% finely milled chickpea flour

Wheat bread formulated by replacing 30% of refined wheat flour with finely milled chickpea flour, providing 50 g of available carbohydrates

DIETARY_SUPPLEMENT

Conventional white wheat bread

Conventional white wheat bread providing 50 g of available carbohydrate

DIETARY_SUPPLEMENT

Wheat bread with 30% coarse chickpea flour

Wheat bread formulated by replacing 30% of refined wheat flour with coarse chickpea flour, providing 50 g of available carbohydrate.

Locations (2)

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