Legume Flour Particle Size and Metabolic Responses to Bread
NCT07716059 · Status: RECRUITING · Phase: NA · Type: INTERVENTIONAL · Enrollment: 35
Last updated 2026-08-21
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.
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.
Sponsors & Collaborators
-
National and Kapodistrian University of Athens
collaborator OTHER -
Harokopio University
lead OTHER
Study Design
- Allocation
- RANDOMIZED
- Purpose
- OTHER
- Masking
- SINGLE
- Model
- CROSSOVER
Eligibility
- Min Age
- 18 Years
- Max Age
- 75 Years
- Sex
- ALL
- Healthy Volunteers
- No
Timeline & Regulatory
- Start
- 2025-09-29
- Primary Completion
- 2026-09-30
- Completion
- 2026-11-30
Countries
- Greece
Study Locations
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