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The Effect of the Inclusion of Soybean Flour on Glycemic Responses

NCT06280625 · Status: TERMINATED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 17

Last updated 2025-08-06

No results posted yet for this study

Summary

Foods that release glucose rapidly, leading to spikes in blood sugar and insulin (known as high glycemic index foods), generate lower satiety responses than foods with low glycemic index. High glycemic index foods are also linked to an increased risk of developing diabetes. The partial replacement of carbohydrates in rich staple foods with soy flour has the potential to reduce glycemic response and improve satiety.

In many regions of Latin America, as well as in the Middle East and North Africa (MENA) regions, bread is the staple source of calories, but it is a relatively poor source of balanced nutrition. Bread enriched with soy flour could provide higher dietary protein while moderating blood glucose (and insulin) spikes, which can help reduce insulin resistance and metabolic diseases. The results of this study could provide government and private human nutritionists with the evidence they need to formulate soy flour into bread, corn tortillas, and arepas for schools and homes.

Conditions

  • Overweight and Obesity

Interventions

OTHER

Replacement of wheat flour by soyflour

The intervention consist in replacing a fraction of wheat flour by soyflour

Sponsors & Collaborators

  • Kenneth Dallmier Consulting, LLC

    collaborator UNKNOWN

  • University of Illinois at Urbana-Champaign

    lead OTHER

Principal Investigators

  • Marta Y Pepino de Gruev, PhD · University of Illinois at Urbana-Champaign

Study Design

Allocation
RANDOMIZED
Purpose
OTHER
Masking
SINGLE
Model
CROSSOVER

Eligibility

Min Age
21 Years
Max Age
45 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2024-03-11
Primary Completion
2025-06-18
Completion
2025-06-20

Countries

  • United States

Study Locations

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Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06280625 on ClinicalTrials.gov