Could chickpea flour bread tame blood sugar spikes?
NCT ID NCT07716059
First seen Jul 21, 2026 · Last updated Jul 22, 2026 · Updated 1 time
Summary
This study looks at whether replacing some wheat flour with chickpea flour in bread can lower blood sugar rises after eating. Healthy adults and people with type 2 diabetes will eat bread made with finely or coarsely ground chickpea flour, and their blood sugar will be tracked continuously. The goal is to see if the legume flour, especially the coarser grind, leads to a gentler glucose response compared to regular white bread.
What this could mean
Our plain-language read of the trial. This is informational only — not medical advice or a prediction.
- Active substance
- bread with 30% chickpea flour (finely milled or coarse)
- What this could lead to
- If it works, this could point toward a simple dietary swap—using legume flour in bread—to help manage blood sugar spikes after meals.
- What could go wrong
- This is a small, early-stage trial with only 35 participants, so results may not apply to everyone. The effect on long-term diabetes control is not tested here.
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Conditions
The condition(s) this trial relates to.
As listed by the trial registrant
The condition terms exactly as the trial's registrant entered them.
Contacts and locations
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Study contacts
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Contact
Email: •••••@•••••
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Contact
Phone: •••-•••-•••• Email: •••••@•••••
Locations
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1st Department of Propaedeutic Internal Medicine, Medical School, National and Kapodistrian University of Athens, Laiko General Hospital, 15772 Athens, Greece
RECRUITINGAthens, Attica, Greece
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Harokopio University
RECRUITINGAthens, Attica, 17676, Greece
Contact Phone: •••-•••-•••• Email: •••••@•••••
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