Bread Structure and Postprandial Metabolic Responses

Postprandial Hyperglycemia Clinical Trial

Official title: Effects of Less-processed Whole Grain Bread Products (Wheat and Fortified With Legumes) on Postprandial Glucose and Subsequent Metabolic Responses.

Status Completed

Clinical Trial Summary

The structural properties of bread are considered one of the most important factors that can affect its digestibility, glucose homeostasis and postprandial metabolic responses. The purpose of this study is to examine the effects of consumption of less processed whole grain bread products (wheat and fortified with legumes) in comparison with finely milled whole grain bread products on postprandial glycaemic response and appetite regulation.

Clinical Trial Description

Postprandial glucose response caused by bread products of different degree of processing, as well as their appetite regulating properties will be evaluated. In the intervention there are totally four samples, the reference (white wheat bread), the less processed whole wheat bread, the whole wheat bread fortified with finely milled legumes (chickpeas), the whole wheat bread fortified with less processed legumes (chickpeas). The volunteers that will be enrolled in the study should be apparently healthy subjects (women and men) with normal body weight. Certain effects related to the structure of the different products on glycemic and insulinemic responses, subjective appetite ratings and other parameters will be examined. ;

Related Conditions & MeSH terms

• Hyperglycemia
• Postprandial Hyperglycemia

• NCT number: NCT05691686
• Study type: Interventional
• Source: Harokopio University
• Status: Completed
• Phase: N/A
• Start date: January 16, 2023
• Completion date: October 31, 2023