[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"health-study-detail:100648060":3},{"organization":4,"armGroups":7,"interventions":25,"overallOfficials":31,"centralContacts":40,"locations":49,"responsibleParty":71,"collaborators":75,"id":78,"slug":79,"hasResults":80,"nctId":81,"briefTitle":82,"officialTitle":83,"acronym":84,"eligibilityCriteria":85,"healthyVolunteers":80,"sex":86,"minAge":87,"maxAge":88,"enrollmentInfo":89,"targetDuration":31,"studyType":92,"phases":93,"briefSummary":95,"conditions":96,"keywords":98,"overallStatus":51,"whyStopped":31,"lastUpdateSubmitDate":106,"lastUpdatePostDateStruct":107,"startDateStruct":110,"completionDateStruct":112,"leadSponsor":114,"locationsCount":115},{"fullName":5,"class":6},"Harokopio University","OTHER",[8,14,20],{"label":9,"type":10,"description":11,"interventionNames":12},"Conventional White Bread exclusively prepared with 100% White flour","PLACEBO_COMPARATOR","Study participants will consume a single serving of refined white wheat bread prepared from finely milled flour, providing 50 g of available carbohydrate, and served as a control test meal under controlled conditions.",[13],"Dietary Supplement: Conventional white wheat bread",{"label":15,"type":16,"description":17,"interventionNames":18},"Wheat bread in which 30% of white flour is substituted with finely milled chickpea flour","ACTIVE_COMPARATOR","Study Participants will consume a single serving of wheat bread in which 30% of finely milled wheat flour is replaced with finely milled chickpea flour, providing 50 g of available carbohydrate, served as a test meal under controlled conditions.",[19],"Dietary Supplement: Wheat bread with 30% finely milled chickpea flour",{"label":21,"type":16,"description":22,"interventionNames":23},"Wheat bread in which 30% of white flour is substituted with larger particle size chickpea flour","Study Participants will consume a single serving of wheat bread in which 30% of finely milled wheat flour is replaced with larger particle size chickpea flour providing 50 g of available carbohydrate, served as a test meal under controlled conditions.",[24],"Dietary Supplement: Wheat bread with 30% coarse chickpea flour",[26,32,36],{"type":27,"name":28,"description":29,"armGroupLabels":30,"otherNames":31},"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",[15],null,{"type":27,"name":33,"description":34,"armGroupLabels":35,"otherNames":31},"Conventional white wheat bread","Conventional white wheat bread providing 50 g of available carbohydrate",[9],{"type":27,"name":37,"description":38,"armGroupLabels":39,"otherNames":31},"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.",[21],[41,46],{"name":42,"role":43,"phone":44,"phoneExt":31,"email":45},"Maria Christina Kanata, MSc","CONTACT","+306937900141","mckanata@hua.gr",{"name":47,"role":43,"phone":31,"phoneExt":31,"email":48},"Amalia E Yanni, PhD","ayanni@hua.gr",[50,66],{"facility":5,"status":51,"city":52,"state":53,"zip":54,"country":55,"countryCode":56,"cosmosGeoPoint":57,"geoPoint":62,"contacts":63},"RECRUITING","Athens","Attica","17676","Greece","GR",{"type":58,"coordinates":59},"Point",[60,61],23.72784,37.98376,{"lat":61,"lon":60},[64],{"name":47,"role":43,"phone":65,"phoneExt":31,"email":48},"2109549174",{"facility":67,"status":51,"city":52,"state":53,"zip":31,"country":55,"countryCode":56,"cosmosGeoPoint":68,"geoPoint":70,"contacts":31},"1st Department of Propaedeutic Internal Medicine, Medical School, National and Kapodistrian University of Athens, Laiko General Hospital, 15772 Athens, Greece",{"type":58,"coordinates":69},[60,61],{"lat":61,"lon":60},{"type":72,"investigatorFullName":73,"investigatorTitle":74,"investigatorAffiliation":5,"oldNameTitle":31,"oldOrganization":31},"PRINCIPAL_INVESTIGATOR","Amalia Yanni","Assistant Professor",[76],{"name":77,"class":6},"National and Kapodistrian University of Athens","100648060","legume-flour-particle-size-and-metabolic-responses-to-bread-100648060",false,"NCT07716059","Legume Flour Particle Size and Metabolic Responses to Bread","Effects of Legume Flour Particle Size on Postprandial Metabolic Responses to Bread of Healthy Subjects and Patients With Type 2 Diabetes","PULSE","Cohort Healthy Participants\n\nInclusion Criteria:\n\n* Age: Adults aged 18-35 years.\n* Health Status: Healthy individuals with no diagnosed chronic diseases, including diabetes, cardiovascular disease, or gastrointestinal disorders.\n* Body Mass Index (BMI): 18.5-27 kg\u002Fm² (normal to overweight range).\n* Fasting Glucose: Normal fasting plasma glucose (\\\u003C100 mg\u002FdL or \\\u003C5.6 mmol\u002FL).\n* No regular use of medications known to affect glucose metabolism (e.g., insulin, metformin, corticosteroids).\n* Ability and willingness to comply with study procedures, including continuous glucose monitoring and standardized test meals.\n* Informed Consent: Ability to understand and provide written informed consent.\n\nExclusion Criteria:\n\n* Diagnosed chronic diseases: Diabetes (type 1 or type 2), cardiovascular disease, kidney or liver disease, gastrointestinal disorders (e.g., celiac disease, inflammatory bowel disease).\n* Abnormal glucose metabolism: Fasting plasma glucose ≥100 mg\u002FdL (≥5.6 mmol\u002FL) or HbA1c ≥5.7%.\n* Medication use: Regular use of medications that affect glucose metabolism, insulin sensitivity, or digestion (e.g., metformin, corticosteroids, GLP-1 analogs).\n* Allergies or intolerances: Allergy or intolerance to wheat, chickpeas, gluten, or other ingredients used in the study foods.\n* Pregnancy or lactation: Women who are pregnant, breastfeeding, or planning pregnancy during the study period.\n* Recent major weight change: Significant weight loss or gain (\\>5% body weight) in the past 3 months.\n* Extreme physical activity: Competitive athletes or individuals engaging in extreme exercise regimens that could influence glucose metabolism.\n* Inability to comply: Individuals unable or unwilling to follow study procedures, including continuous glucose monitoring and standardized test meals.\n\nCohort 2: Participants with Type 2 Diabetes Mellitus\n\nMen and women aged 40-75 years. Body mass index (BMI) \\\u003C 31 kg\u002Fm². Fasting plasma glucose \\> 125 mg\u002FdL. HbA1c \\\u003C 8.5%. Diagnosis of type 2 diabetes mellitus (T2DM) for at least 1 year before enrolment.\n\nStable treatment with hypoglycaemic, lipid-lowering, and\u002For antihypertensive medications for at least 3 months prior to enrolment.\n\nMost participants will be recruited from the Diabetes Clinic of the 1st Propaedeutic Department of Internal Medicine, Laiko General Hospital.\n\nExclusion criteria\n\nEndocrine, cardiovascular, pulmonary, renal, or gastrointestinal disorders that could affect study outcomes.\n\nSensitivity, intolerance, or allergy to any ingredients of the study breads. Pregnancy or breastfeeding. Eating disorders. Use of medications or dietary supplements considered incompatible with the study protocol.","ALL","18 Years","75 Years",{"count":90,"type":91},35,"ESTIMATED","INTERVENTIONAL",[94],"NA","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.\n\nSubjects 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.",[97],"Type 2 Diabetes",[99,100,101,102,103,104,105],"flour milling","legume seeds","Continuous glucose monitoring","particle size","T2DM","Subjective appetite sensations","postprandial glycemic response","2026-08-20",{"date":108,"type":109},"2026-08-21","ACTUAL",{"date":111,"type":109},"2025-09-29",{"date":113,"type":91},"2026-11-30",{"name":5,"class":6},2]