Bread Structure and Postprandial Metabolic Responses

Harokopio University

Status: Completed

Conditions: Postprandial Hyperglycemia

Treatments: Other: Finely milled whole wheat-legume bread; Other: Less processed whole wheat bread; Other: White wheat bread; Other: Less processed whole wheat-legume bread

Study type: Interventional

Funder types: Other

Identifiers

NCT05691686

513.26-07-2021

Details and patient eligibility

About

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.

Full 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.

Enrollment: 18 patients

Sex: All

Ages: 20 to 40 years old

Volunteers: Accepts Healthy Volunteers

Inclusion criteria

• normal exercise and dietary habbits
• weight stable for at least 3 months before enrollment

Exclusion criteria

• pregnancy and lactation
• diabetes
• chronic medical illness
• regular intense exercise (>5 hrs/week)
• alcohol consumption >2 drinks/day

Trial design

Primary purpose: Prevention

Allocation: Randomized

Interventional model: Crossover Assignment

Masking: Single Blind

---

18 participants in 4 patient groups

Finely milled whole wheat-legume bread

Experimental group

Description:

Treatment with finely milled whole wheat-legume bread.

Treatment:

Other: Finely milled whole wheat-legume bread

Less processed whole wheat-legume bread

Experimental group

Description:

Treatment with less processed whole wheat-legume bread.

Treatment:

Other: Less processed whole wheat-legume bread

Less processed whole wheat bread

Experimental group

Description:

Treatment with of less processed whole wheat bread.

Treatment:

Other: Less processed whole wheat bread

Reference Food (white wheat bread)

Active Comparator group

Description:

Treatment with reference food.

Treatment:

Other: White wheat bread