Bread Structure and Postprandial Metabolic Responses

Not Applicable

Completed

• Conditions: Postprandial Hyperglycemia
• Interventions: Other: Less processed whole wheat bread; Other: Finely milled whole wheat-legume bread; Other: Less processed whole wheat-legume bread; Other: White wheat bread

• Registration Number: NCT05691686
• Lead Sponsor: Harokopio University

Brief 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.

Detailed 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.

Study Timeline

• Study First Submitted: 2022-12-22
• Status Verified: 2023-01
• Study First Submitted QC: 2023-01-10
• Study Start: 2023-01-16
• Study First Posted: 2023-01-20
• Primary Completion: 2023-05-15
• Study Completion: 2023-10-31
• Last Update Submitted: 2024-03-04
• Last Update Posted: 2024-03-05

Recruitment & Eligibility

• Status: COMPLETED
• Sex: All
• Target Recruitment: 18

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

Study & Design

• Study Type: INTERVENTIONAL
• Study Design: CROSSOVER

Arm && Interventions

Group	Intervention	Description
Less processed whole wheat bread	Less processed whole wheat bread	Treatment with of less processed whole wheat bread.
Finely milled whole wheat-legume bread	Finely milled whole wheat-legume bread	Treatment with finely milled whole wheat-legume bread.
Less processed whole wheat-legume bread	Less processed whole wheat-legume bread	Treatment with less processed whole wheat-legume bread.
Reference Food (white wheat bread)	White wheat bread	Treatment with reference food.

Primary Outcome Measures

Name	Time	Method
Change in glucose incremental area under the curve (iAUC) after consumption of the breads compared to the iAUC after consumption of the reference food.	Time points: 0 (before food consumption), 30, 45, 60, 90,120,180 minutes postprandially (4 times in total).	Blood glucose concentration will be measured for each participant before and after the test foods, with blood samples being collected at specific time points: 0 (before food consumption), 30, 45, 60, 90, 120, 180 minutes postprandially for each food.

Secondary Outcome Measures

Name	Time	Method
Subjective appetite ratings	Time points: 0 (before food consumption), 30, 60, 90,120,180 minutes postprandially (4 times in total).	Subjective evaluation of hunger, satiety, and desire to eat with Visual Analogue Scales, before the consumption and 30, 60, 90, 120, 180 minutes after (0-100 mm with 0 indicating no hunger or perceived ability to consume food/no satiety or no fullness). Difference in perception of these parameters will be measured and compared between the experimental condition and the control condition.

Trial Locations

Locations (1)

Amalia Yanni; 🇬🇷 Athens, Attiki, Greece