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Legume Flour Particle Size and Metabolic Responses to Bread
Sponsor: Harokopio University
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
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
Conventional white wheat bread
Conventional white wheat bread providing 50 g of available carbohydrate
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