Clinical trial

Glycaemic Response of Arabic Bread

Opening soon · Not applicable · 1 countries · Registry ID NCT07652320

Opening soonNot applicableInterventional

What this study is about

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.

A promising-looking record is not the same as confirmed eligibility. The study team must review the full criteria and current recruitment status.

Basic eligibility

Age18 Years to 65 Years

SexAll

Healthy volunteersAccepted

ConditionOverweight, Obesity, Glycaemic Response

Full registry criteria

Inclusion Criteria: * 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. * Participants will be able to provide informed consent. * Participants will be able to understand spoken and written English and be able to record their responses to questionnaires. Exclusion Criteria: * 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. * Pregnant or breastfeeding individuals will not be included due to the physiological changes that may influence study outcomes. * Participants with implanted medical devices, including pacemakers, artificial organs, defibrillators, or joint replacements, will be excluded for safety considerations. * Anyone who has undergone major surgery or hospitalisation within the last 5 months will be deemed ineligible. * Individuals who have participated in another research study involving invasive procedures within the last 3 months will be excluded.

Treatments and study arms

Control Bread

Other

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

Chickpea-Enriched Arabic Bread

Other

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

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

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

Primary outcomes

Postprandial Blood Glucose Response120 minutes

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

Study locations

1 locations were listed when this page was built. The first 40 are shown.

School of Biosciences, University of Nottingham, Sutton Bonington Campus, United Kingdom🇬🇧 Nottingham, United Kingdom

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Simon Welham, Associate ProfessorContact

Email · Call 0115 951 6129

Wejdan Shamakhay, PhD StudentContact

Wejdan Shamakhay, PhD studentPrincipal Investigator