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Effects of Wheat Flour Milling Method on Glycemic Response and Gastrointestinal Symptoms
Sponsor: University of Bergen
Summary
The goal of this clinical trial is to learn if the way wheat flour is ground - by stone milling (an older method) or roller milling (used for most flour today) - changes blood sugar levels after eating bread, in healthy adults aged 20 to 40 who eat bread regularly. The main questions it aims to answer are: Does bread made from stone-milled flour cause a smaller rise in blood sugar after breakfast than bread made from roller-milled flour? Does the milling method change stomach symptoms such as bloating? Researchers will compare bread made from stone-milled wheat flour to bread made from roller-milled wheat flour, made from the same wheat and prepared the same way, to see if milling method changes blood sugar and stomach symptoms. Participants will: Eat the study bread at breakfast and lunch for 3 days, then switch to the other bread for 3 days, in a random order Eat a standard bread for a few days before each 3-day period Wear a small sensor that tracks blood sugar day and night for 14 days Keep a daily food diary, including photos of meals Answer online questionnaires about stomach symptoms
Official title: Effects of Wheat Flour Milling Method on Postprandial Glycemic Response and Gastrointestinal Symptoms: A Randomized Crossover Trial (STONEMILL)
Key Details
Gender
All
Age Range
20 Years - 40 Years
Study Type
INTERVENTIONAL
Enrollment
26
Start Date
2026-10-14
Completion Date
2027-02-28
Last Updated
2026-10-05
Healthy Volunteers
Yes
Interventions
Stone-milled wheat flour bread
Sourdough-fermented bread made from 100% wholegrain wheat flour milled by traditional stone milling (same wheat batch, starter, and fermentation protocol as the roller-milled bread). Consumed at breakfast and lunch, providing a fixed dose of available carbohydrate (\~50 g per meal, \~3 slices), for 3 consecutive days.
Roller-milled wheat flour bread (sourdough)
Sourdough-fermented bread made from 100% wholegrain wheat flour milled by conventional roller milling (same wheat batch, starter, and fermentation protocol as the stone-milled bread). Consumed at breakfast and lunch, providing the same fixed dose of available carbohydrate as the stone-millled bread, for 3 consecutive days.
Locations (1)
Research Unit for Health Surveys, University of Bergen
Bergen, Vestland, Norway