Study on How Bread Made with Faba Bean Flour Affects Iron Levels, Blood Fats, Blood Sugar, and Fullness in Adults with Low Iron Stores

What this Trial Is About

Researchers are studying how bread enriched with pulses, specifically faba bean flour, affects iron absorption and markers related to heart disease and type 2 diabetes in healthy adults aged 18 to 50 years with low iron stores. The study aims to compare this pulse-enriched bread to conventional white bread to understand its impact on iron bioavailability, blood fats, blood sugar, and feelings of fullness. This randomized controlled cross-over study includes both males and females with normal hemoglobin but low serum ferritin levels. Participants will consume two types of bread during two study periods bread made with 40% faba bean flour and conventional white bread made from 100% wheat flour. Each period involves a 7-hour study visit followed by two consecutive 2-hour visits. Meals include a breakfast containing the test bread, margarine, chocolate spread, orange juice, and water with a stable iron isotope to track iron absorption, plus an unrestricted lunch six hours later. After 28 days, participants switch to the other bread type and repeat the visits, with a final blood sample taken 60 days after the initial visit. During the study, participants will provide blood samples to measure iron status, blood fats, glucose, insulin, and hormones related to appetite. They will complete appetite rating scales and record their dietary intake before and during the study. Researchers will assess iron absorption by measuring iron isotope enrichment in blood hemoglobin, monitor post-meal blood sugar and fat levels, and evaluate feelings of fullness. The total participation spans about 60 days, including multiple visits for blood collection and appetite assessments.

The Impact of Faba Bean Rich Bread on Iron Status, Postprandial Lipaemia and Satiety