The rising prevalence of type 2 diabetes mellitus (T2DM) and its associated complications necessitates effective strategies to manage postprandial hyperglycemia, a key driver of disease progression. As a dietary staple across India and many other regions, wheat flour plays a central role in daily nutrition but has a high glycemic index, contributing to significant post-meal glucose spikes—especially in individuals with diabetes or those who are overweight.

This research explores the potential of modified wheat flour enriched with glycemic control ingredients (GI-Ctrl) to mitigate these spikes, offering a culturally compatible solution for better glycemic management. The study compares the effects of standard wheat flour with Wheat Flour + GI-Ctrl on postprandial glucose responses.

Key outcomes include incremental area under the glucose curve (iAUC), maximum glucose concentration (Cmax), and time to reach Cmax (Tmax), all measured via continuous glucose monitoring (CGM) to capture comprehensive, real-world glucose response patterns. Participants include individuals with T2DM as well as those who are overweight or obese (BMI 25–45 kg/m²), due to their heightened risk for glycemic dysregulation.

A double-blind, randomized crossover design enhances the study’s rigor by minimizing bias and allowing for individualized comparisons. Secondary objectives focus on safety and tolerability, particularly gastrointestinal side effects, to assess the broader feasibility of the intervention. Only stable metformin users are included to isolate the dietary effects without confounding from other glucose-lowering drugs.

Given the global reliance on wheat-based diets, this study has significant public health relevance. Scaling the Wheat Flour + GI-Ctrl intervention could offer an accessible, dietary-based strategy to improve glycemic control and quality of life among at-risk populations.