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Glycaemic Response of Arabic Bread

10. juni 2026 opdateret af: Wejdan Shamakhay, University of Nottingham

Glycaemic Response to Arabic Bread Formulated With Alternative Flour Blends: A Comparison With Arabic Wheat Bread

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.

Studieoversigt

Status

Ikke rekrutterer endnu

Betingelser

Intervention / Behandling

Detaljeret beskrivelse

This study will be a crossover trial. Participants living with overweight and obesity will be recruited and fully informed about the study before giving informed consent. Eligible participants will attend the University of Nottingham on 4 separate visits following an overnight fast of at least 10 hours. On each visit, participants will consume one of three Arabic bread formulations or a control, with a one-week washout between visits. Each bread sample will provide an equivalent of 50 g of available carbohydrate:

  1. Control bread (100% wheat flour)
  2. Arabic bread containing 30% chickpea flour, with 70% wheat flour (primary comparison with control)
  3. Arabic bread containing 30% pea flour, with 70% wheat flour(optional secondary comparison with control)
  4. Arabic bread containing 30% lentil flour, with 70% wheat flour (optional secondary comparison with control)

The primary focus of this study is the comparison between the control bread and the chickpea-enriched bread, as chickpea flour represents the main intervention. The pea-enriched bread and lentil-enriched variants are included as optional secondary comparisons to provide additional insights into the broader effect of legume flour substitution on glycaemic response.

Study Visits:

The procedures for each visit are summarised below:

  1. Pre-visit fast: Participants will fast for at least 10 hours before each visit.
  2. Blood glucose sampling: Capillary blood glucose will be measured via finger prick at baseline and at regular intervals over 120 minutes following consumption (0, 15, 30, 60, 90, and 120 min) of the bread sample to assess the postprandial glycaemic response.
  3. Appetite assessment: Participants will complete visual analogue scale questionnaires at baseline and at set intervals throughout each visit to assess subjective appetite responses.
  4. Sensory evaluation: Participants will be asked to rate the sensory acceptability of each bread sample using a 9-point hedonic scale immediately after consumption.
  5. Dietary intake: Participants will complete 24-hour food diaries in each visit.

Gastrointestinal symptoms will also be monitored via a brief self-reported questionnaire at baseline and post-consumption.

Undersøgelsestype

Interventionel

Tilmelding (Anslået)

14

Fase

  • Ikke anvendelig

Kontakter og lokationer

Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.

Studiekontakt

Undersøgelse Kontakt Backup

Studiesteder

  • Det Forenede Kongerige
      • Nottingham, Det Forenede Kongerige
        • School of Biosciences, University of Nottingham, Sutton Bonington Campus, United Kingdom
        • Kontakt:
        • Kontakt:
        • Ledende efterforsker:
          • Wejdan Shamakhay, PhD student
        • Ledende efterforsker:
          • Simon Welham, Associate Professor

Deltagelseskriterier

Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.

Berettigelseskriterier

Aldre berettiget til at studere

  • Voksen
  • Ældre voksen

Tager imod sunde frivillige

Ja

Beskrivelse

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.

Studieplan

Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.

Hvordan er undersøgelsen tilrettelagt?

Design detaljer

  • Primært formål: Grundvidenskab
  • Tildeling: Randomiseret
  • Interventionel model: Crossover opgave
  • Maskning: Enkelt

Våben og indgreb

Deltagergruppe / Arm
Intervention / Behandling
Eksperimentel: Control bread followed by chickpea bread
Participants will consume control Arabic bread followed by chickpea-enriched Arabic bread after the one week's washout period. Participants who complete the primary crossover phase may optionally continue to pea and/or lentil bread interventions.
Andet: Control Bread
Arabic bread prepared with 100% wheat flour, providing an equivalent of 50g of available carbohydrate.
Andet: Chickpea-Enriched Arabic Bread

Arabic bread prepared with 30% chickpea flour and 70% wheat flour, providing an equivalent of 50g available carbohydrate.

(This is the primary experimental comparison)

Andet: Pea-Enriched Arabic Bread

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

(Optional secondary comparison)

Andet: Lentil-Enriched Arabic Bread

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

(Optional secondary comparison)
Eksperimentel: Chickpea bread followed by control bread
Participants will consume chickpea-enriched Arabic bread followed by control Arabic bread after one week the washout period. Participants who complete the primary crossover phase may optionally continue to additional exploratory bread interventions, including pea bread and/or lentil bread.
Andet: Control Bread
Arabic bread prepared with 100% wheat flour, providing an equivalent of 50g of available carbohydrate.
Andet: Chickpea-Enriched Arabic Bread

Arabic bread prepared with 30% chickpea flour and 70% wheat flour, providing an equivalent of 50g available carbohydrate.

(This is the primary experimental comparison)

Andet: Pea-Enriched Arabic Bread

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

(Optional secondary comparison)

Andet: Lentil-Enriched Arabic Bread

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

(Optional secondary comparison)

Hvad måler undersøgelsen?

Primære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Postprandial Blood Glucose Response
Tidsramme: 120 minutes
Differences in the iAUC for capillary blood glucose will be compared between bread formulations.
120 minutes

Sekundære resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
24 timers madindtag
Tidsramme: 24 timer
Samlet energiindtag, makronæringsstofindtag indtil midnat efter produktforbrug.
24 timer
Peak Postprandial Capillary Blood Glucose
Tidsramme: 120 minutes
Differences in the peak capillary blood glucose value after consuming each bread formulation.
120 minutes
Appetite Response
Tidsramme: 120 minutes
Appetite sensations including hunger, fullness, and desire to eat assessed using visual analogue scales (VAS) at baseline and at regular intervals throughout each visit.
120 minutes
Sensory Acceptability
Tidsramme: Immediately after consumption
Overall liking and sensory acceptability of each Arabic bread sample were assessed using the 9-point hedonic scale immediately after consumption.
Immediately after consumption

Andre resultatmål

Resultatmål
Foranstaltningsbeskrivelse
Tidsramme
Gastrointestinal Symptoms
Tidsramme: At baseline (0 minute) and 120 minutes post-consumption
Participants will complete a brief self-reported gastrointestinal symptom questionnaire pre- and post-consumption to assess symptoms such as bloating, abdominal discomfort, and flatulence.
At baseline (0 minute) and 120 minutes post-consumption

Samarbejdspartnere og efterforskere

Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.

Sponsor

University of Nottingham

Datoer for undersøgelser

Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.

Studer store datoer

Studiestart (Anslået)

1. juni 2026

Primær færdiggørelse (Anslået)

31. marts 2027

Studieafslutning (Anslået)

31. marts 2027

Datoer for studieregistrering

Først indsendt

10. juni 2026

Først indsendt, der opfyldte QC-kriterier

10. juni 2026

Først opslået (Faktiske)

17. juni 2026

Opdateringer af undersøgelsesjournaler

Sidste opdatering sendt (Faktiske)

17. juni 2026

Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier

10. juni 2026

Sidst verificeret

1. maj 2026

Mere information

Begreber relateret til denne undersøgelse

Nøgleord

Yderligere relevante MeSH-vilkår

Andre undersøgelses-id-numre

  • FMHS 238-0925

Plan for individuelle deltagerdata (IPD)

Planlægger du at dele individuelle deltagerdata (IPD)?

INGEN

Lægemiddel- og udstyrsoplysninger, undersøgelsesdokumenter

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Ingen

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Ingen

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