Health TrialsbyHealthPanel

Glycaemic Response of Arabic Bread

ConditionsOverweightObesityGlycaemic Response
Trial statusNot yet recruiting
Trial phaseNot applicable
Trial typeInterventional
Biological sexAll
Age18-65
SponsorUniversity of Nottingham

About this trial

Bread remains one of the most widely consumed staple foods worldwide, with wheat flour serving as its traditional foundation. However, the widespread dependence on refined wheat-based bread has paralleled the rising prevalence of type 2 diabetes (T2D), partly owing to its high glycaemic index (GI), which results in rapid increases in blood glucose levels. Enhancing the nutritional quality of bread, therefore, represents an important target for dietary intervention.

Developing alternative flour blends for bread production presents a potential strategy for improving glycaemic control and supporting glucose homeostasis. Accordingly, this clinical trial aims to determine whether the partial replacement of wheat flour with legume flours, including chickpea, pea, and lentil, in Arabic bread formulations can lower glycaemic responses compared with traditional Arabic wheat bread.

Eligibility criteria

This trial accepts healthy volunteers

Qualifiers

Participants will be adults living with overweight or obesity (Body Mass Index [BMI] > 25 kg/m²).

Participants will be of any gender.

Participants will be aged 18 to 65.

Participants will be from any sociodemographic background.

Disqualifiers

Those with food allergies or intolerances to any of the study ingredients, including wheat, chickpeas, lentils, or peas, will not be eligible.

Individuals with a known diagnosis of metabolic or chronic health conditions, such as diabetes, insulin resistance, hypertension, or phenylketonuria, will be excluded due to the potential impact on glycaemic control and study outcomes.

Participants with a fasting blood glucose level of above 7.0 mmol/L.

Use of medications that influence blood glucose levels (e.g., corticosteroids, antipsychotics, antiviral protease inhibitors) or substances that interfere with digestion and absorption (such as laxatives or fibre supplements) will result in exclusion.

Trial design

Design model

Crossover

Treatments tested in this trial

  • Control Bread

    Other intervention

    Arabic bread prepared with 100% wheat flour, providing an equivalent of 50g of available carbohydrate.

  • Chickpea-Enriched Arabic Bread

    Other intervention

    Arabic bread prepared with 30% chickpea flour and 70% wheat flour, providing an equivalent of 50g available carbohydrate. (This is the primary experimental comparison)

  • Pea-Enriched Arabic Bread

    Other intervention

    Arabic bread prepared with 30% pea flour and 70% wheat flour, providing an equivalent of 50g available carbohydrate. (Optional secondary comparison)

  • Lentil-Enriched Arabic Bread

    Other intervention

    Arabic bread prepared with 30% lentil flour and 70% wheat flour, providing an equivalent of 50g available carbohydrate. (Optional secondary comparison)

Treatment groups

14 Participants
are divided into 2 treatment groups
Group A: Control bread followed by chickpea breadExperimental treatment 4 interventions
Group B: Chickpea bread followed by control breadExperimental treatment 4 interventions

Trial outcomes

Primary outcomes

1

Postprandial Blood Glucose Response

Differences in the iAUC for capillary blood glucose will be compared between bread formulations.

Time frame
120 minutes

Secondary outcomes

1

Peak Postprandial Capillary Blood Glucose

Differences in the peak capillary blood glucose value after consuming each bread formulation.

Time frame
120 minutes
2

Appetite Response

Appetite sensations (hunger, fullness, desire to eat sweet foods, desire to eat salty foods, desire to eat fatty foods, and desire to eat savoury foods) will be assessed using a 100-mm Visual Analogue Scale (VAS). Scores range from 0 to 100 mm. Higher scores indicate greater intensity of the appetite sensation being measured (e.g., greater hunger, fullness, or desire to eat).

Time frame
120 minutes
3

Sensory Acceptability

Sensory acceptability of each Arabic bread sample will be assessed using a 9-Point Hedonic Scale. Scores range from 1 to 9, with higher scores indicating greater liking and sensory acceptability across sensory attributes, including overall liking, colour, aroma, flavour, texture, chewability, roundness, and crumb characteristics.

Time frame
Immediately after consumption
4

24 hour food intake

Total energy intake, macronutrient intake until midnight after product consumption.

Time frame
24 hours

Other outcomes

Sponsors and contacts

Click on the lead sponsor to view all of their trials.

University of Nottingham

Lead sponsor

Source ClinicalTrials.gov

This trial is not recruiting at the moment. You can still explore other options: