Clinical trials: Bread, open to volunteers
Overweight, Obesity
Glycaemic Response of Arabic 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…
- Conditions
- Overweight, Obesity, Glycaemic Response
- Trial name
- NCT07652320
- Testing
- Control Bread, Chickpea-Enriched Arabic Bread, Pea-Enriched Arabic Bread
- Where
- United Kingdom
- Volunteers
- 14 people, healthy volunteers welcome
- Sponsor
- University of Nottingham
Tip 2 Diabetes Mellitus
Effect of Proso Millet-Based Bread on Postprandial Glycemic Response in Adults With Type 2 Diabetes
This randomized, double-blind, crossover clinical study aims to evaluate the acute effect of proso millet-based bread on postprandial glycemic response in adults with type 2 diabetes.
- Trial name
- NCT07833527
- Testing
- Proso Millet-Based Bread, White Wheat Bread
- Volunteers
- 52 people
- Sponsor
- Gazi University
Type 2 Diabetes
Legume Flour Particle Size and Metabolic Responses to Bread
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…
- Trial name
- PULSE (NCT07716059)
- Testing
- Wheat bread with 30% finely milled chickpea flour, Conventional white wheat bread, Wheat bread with 30% coarse chickpea flour
- Where
- 2 sites in Greece
- Volunteers
- 35 people
- Sponsor
- Harokopio University
Gastrointestinal Irritation, Nutrition, Healthy
Effects of Wheat Flour Milling Method on Glycemic Response and Gastrointestinal Symptoms
The goal of this clinical trial is to learn if the way wheat flour is ground - by stone milling (an older method) or roller milling (used for most flour today) - changes blood sugar levels after eating bread, in healthy adults…
- Trial name
- STONEMILL (NCT07858110)
- Testing
- Stone-milled wheat flour bread, Roller-milled wheat flour bread (sourdough)
- Where
- Norway
- Volunteers
- 26 people, healthy volunteers welcome
- Sponsor
- University of Bergen
Intolerance to "Conventional" Bread
Tolerance to an Artisanal Bread in a Population Intolerant of the Conventional Bread and Study of Associated Markers
The objective of this study is to evaluate the effect of consuming an "artisanal" bread for 15 days on gastrointestinal symptoms in individuals intolerant to "conventional" bread.
- Trial name
- TOLERBREAD (NCT07568223)
- Testing
- Artisanal Bread
- Where
- 2 sites in France
- Volunteers
- 40 people, healthy volunteers welcome
- Sponsor
- Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement