The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations

NCT06288178 | Completed DMC

• 1 other identifier: 2022/18
• Study Type: interventional
• Target: 103
• Locations: 1 country
• Sites: 1

Brief Summary

The obesities were aimed at the effect of whole wheat (WWB), buckwheat (BWB), and cornbread (CB) on blood glucose by comparing the glycemic index values with reference bread (RB). Overall, WWB consumption had a positive effect on blood glucose in individuals with obesity, while BWB consumption caused an increase in blood glucose levels.

Conditions

Obesity; Glycemic Index; Blood Glucose; Bread

Keywords

obesity; Glycemic index; Blood glucose; Cornbread; Buckwheat bread

Outcome Measures

Primary Outcomes (1)

• One loaf of bread was been consumed every week. Blood glucose measurements were performed with a glucometer at 0 (fasting), 30, 60, 90, and 120 minutes after each bread consumption.

  The effect of loaves of bread with a high glycemic index on blood sugar is well known. The higher the glycemic index, the higher the blood sugar fluctuation. Glycemic index values should be lower than white bread.

  Within research completion, an average of 4 week

Secondary Outcomes (1)

• This classification as obese and normal-weight individuals was made with the BIA (Bioelectrical impedance analysis) method. This classification was understood by anthropometric measurements made in the first week.

  Within research completion, an average of 1 week

Study Arms (2)

Types of bread

EXPERIMENTAL

The three breads (whole wheat bread, buckwheat bread, and cornmeal bread) contained 30 grams of digestible carbohydrates. Participants consumed these breads when they were hungry. Blood glucose was measured with a glucometer at 0 (fasting), 30, 60, 90, and 120 minutes. Anthropometric measurements were measured by BIA method and weight classification (obesity and normal weight) was made.

Dietary Supplement: Bread consumption

Reference bread (White bread)

EXPERIMENTAL

Control group. Blood glucose comparison of all breads was determined according to white bread. The measurement method used was the same as for the other breads.

Dietary Supplement: Bread consumption

Interventions

Bread consumption DIETARY_SUPPLEMENT

There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.

Reference bread (White bread); Types of bread

Eligibility Criteria

• Age: 18 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• The study group consisted of volunteer individuals aged between 18 and 35 years.
• The first blood glucose measurement was taken after at least 8 hours of fasting and any of the bread types were given to the participants for consumption.
• All measurements were taken between 09.00-13.00.
• During the measurements, the volunteers were observed to avoid water, coffee, and any food intake and to avoid excessive exercise.

You may not qualify if:

• Pregnant,
• lactating women
• patients with physician-diagnosed chronic diseases
• Medication use

Sponsors & Collaborators

• Ege University: lead

Study Sites (1)

Avrasya University

Trabzon, 61000, Turkey (Türkiye)

Location

MeSH Terms

Conditions

Obesity

Condition Hierarchy (Ancestors)

Overweight; Overnutrition; Nutrition Disorders; Nutritional and Metabolic Diseases; Body Weight; Signs and Symptoms; Pathological Conditions, Signs and Symptoms

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: SINGLE
• Who Masked: PARTICIPANT
• Purpose: SUPPORTIVE CARE
• Intervention Model: PARALLEL
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Assistant Professor

Study Record Dates

• First Submitted: February 17, 2024
• First Posted: March 1, 2024
• Study Start: December 19, 2022
• Primary Completion: January 20, 2023
• Study Completion: February 20, 2023
• Last Updated: March 1, 2024

Record last verified: 2024-02

Locations

TU (1)