protocolSection identificationModule nctId: NCT06280625, orgStudyIdInfo id: 24388, briefTitle: The Effect of the Inclusion of Soybean Flour on Glycemic Responses, statusModule overallStatus: RECRUITING, startDateStruct date: 2024-03-01, primaryCompletionDateStruct date: 2025-02-28, completionDateStruct date: 2025-03-25, studyFirstPostDateStruct date: 2024-02-28, lastUpdatePostDateStruct date: 2024-02-28, sponsorCollaboratorsModule leadSponsor name: University of Illinois at Urbana-Champaign, class: OTHER, collaborators name: Kenneth Dallmier Consulting, LLC, descriptionModule briefSummary: Foods that release glucose rapidly, leading to spikes in blood sugar and insulin (known as high glycemic index foods), generate lower satiety responses than foods with low glycemic index. High glycemic index foods are also linked to an increased risk of developing diabetes. The partial replacement of carbohydrates in rich staple foods with soy flour has the potential to reduce glycemic response and improve satiety.In many regions of Latin America, as well as in the Middle East and North Africa (MENA) regions, bread is the staple source of calories, but it is a relatively poor source of balanced nutrition. Bread enriched with soy flour could provide higher dietary protein while moderating blood glucose (and insulin) spikes, which can help reduce insulin resistance and metabolic diseases. The results of this study could provide government and private human nutritionists with the evidence they need to formulate soy flour into bread, corn tortillas, and arepas for schools and homes., conditionsModule conditions: Overweight and Obesity, designModule studyType: INTERVENTIONAL, phases: NA, designInfo allocation: RANDOMIZED, interventionModel: CROSSOVER, interventionModelDescription: People will be evaluated with a food product prepared with different % of replacement of wheat flour for soy flour. Each person will be their own control. In other words, in randomized order, they will all be assessed with the food product prepared with the regular wheat flour (either bread, tortillas or arepas) and on two other visits with different percentages of soy flour., primaryPurpose: OTHER, maskingInfo masking: SINGLE, maskingDescription: Participants will be given the food product without information on whether it is prepared 100% with wheat flour or with different soy flour %., whoMasked: PARTICIPANT, enrollmentInfo count: 30, type: ESTIMATED, armsInterventionsModule interventions name: Replacement of wheat flour by soyflour, outcomesModule primaryOutcomes measure: Plasma glucose, primaryOutcomes measure: Plasma insulin, secondaryOutcomes measure: Hunger-Satiety, eligibilityModule sex: ALL, minimumAge: 21 Years, maximumAge: 45 Years, stdAges: ADULT, contactsLocationsModule locations facility: University of Illinois at Urbana Champaign, status: RECRUITING, city: Champaign, state: Illinois, zip: 61820, country: United States, contacts name: Marta Y Pepino, MSc, RD, role: CONTACT, phone: 217-300-2374, email: ypepino@illinois.edu, contacts name: Stephanie Okoye, Pharm D, role: CONTACT, phone: 2173004709, email: siokoye2@illinois.edu, geoPoint lat: 40.11642, lon: -88.24338, hasResults: False