Effects of Legume Flour Particle Size on Postprandial Metabolic Responses to Bread of Healthy Subjects and Patients With Type 2 Diabetes
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. Subjects 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.
• Age: Adults aged 18-35 years.
• Health Status: Healthy individuals with no diagnosed chronic diseases, including diabetes, cardiovascular disease, or gastrointestinal disorders.
• Body Mass Index (BMI): 18.5-27 kg/m² (normal to overweight range).
• Fasting Glucose: Normal fasting plasma glucose (\<100 mg/dL or \<5.6 mmol/L).
• No regular use of medications known to affect glucose metabolism (e.g., insulin, metformin, corticosteroids).
• Ability and willingness to comply with study procedures, including continuous glucose monitoring and standardized test meals.
• Informed Consent: Ability to understand and provide written informed consent.