Effect of Whey Powder Bread on Blood Glucose

NCT06565676 | Recruiting

• 1 other identifier: ERU-BD-AOC-01
• Study Type: interventional
• Target: 20
• Locations: 1 country
• Sites: 1

Brief Summary

The aim of the study was to add whey powder, which is lost as waste in cheese production and has many health benefits, to bread, which is consumed very much daily in Turkey, to enrich bread in terms of nutrients and to examine the effect of whey powder added bread on postprandial blood glucose. In the study, all volunteer participants will be randomly assigned to a breakfast meal containing all types of bread (white flour bread, white flour bread with whey powder added, whole wheat flour bread and whole wheat flour bread with whey powder added) for four consecutive days and their blood glucose levels will be measured at certain minutes. There are no studies in the literature investigating the effect of whey powder added to bread on blood glucose.

Conditions

Diet, Healthy

Keywords

Whey protein; Blood glucose; Enriched food; Sustainable nutrition

Outcome Measures

Primary Outcomes (1)

• Postprandial glucose response

  Postprandial glucose response was quantified as incremental area under the curve (iAUC), which was calculated according to the trapezoidal rule by using serum glucose values at time points 0, 15, 30, 45, 60, 90, and 120 minutes. Higher values represent a worse outcome.

  Two hours postprandial period (from fasting to 120 minutes after the test breakfast)

Study Arms (4)

White Bread

EXPERIMENTAL

Participants will have their fasting blood glucose measured immediately before the meal containing the white flour test bread and will then be asked to consume the entire test bread with their breakfast meal within 15 minutes.

Dietary Supplement: Bread with whey protein powder added

White Bread with Whey Powder

EXPERIMENTAL

Participants will have their fasting blood glucose measured immediately before the meal containing the white flour with added whey powder test bread and will then be asked to consume the entire test bread with their breakfast meal within 15 minutes.

Dietary Supplement: Bread with whey protein powder added

Wheat Bread

EXPERIMENTAL

Participants will have their fasting blood glucose measured immediately before the meal containing the wheat flour test bread will then be asked to consume the entire test bread with their breakfast meal within 15 minutes.

Dietary Supplement: Bread with whey protein powder added

Wheat Bread with Whey Powder

EXPERIMENTAL

Participants will have their fasting blood glucose measured immediately before the meal containing the wheat flour with added whey powder test bread and will then be asked to consume the entire test bread with their breakfast meal within 15 minutes.

Dietary Supplement: Bread with whey protein powder added

Interventions

Bread with whey protein powder added DIETARY_SUPPLEMENT

Volunteer participants will consume bread with and without whey powder added and its effect on blood sugar will be examined.

Wheat Bread; Wheat Bread with Whey Powder; White Bread; White Bread with Whey Powder

Eligibility Criteria

• Age: 19 Years - 35 Years
• Sex: all
• Healthy Volunteers: Yes
• Age Groups: Adult (18-64)

You may qualify if:

• having a normal BMI (18.5-25.0 kg/m2),
• being between 19-35 years of age,
• not having any chronic disease,
• not taking any medication, multivitamin or mineral supplements,
• not drinking alcohol or smoking,
• not engaging in heavy physical activity,
• not being pregnant or lactating.

You may not qualify if:

• having very low and high BMI (\<18.5 kg/m2 and \>25.0 kg/m2),
• being younger than 19 years and older than 35 years,
• having any chronic disease,
• taking medication, multivitamin or mineral supplements,
• alcohol and smoking, heavy physical activity,
• being pregnant or lactating

Sponsors & Collaborators

• TC Erciyes University: lead
• The Scientific and Technological Research Council of Turkey: collaborator

Study Sites (1)

Erciyes University

Kayseri, 38039, Turkey (Türkiye)

RECRUITING

MeSH Terms

Interventions

Bread

Intervention Hierarchy (Ancestors)

Food; Diet, Food, and Nutrition; Physiological Phenomena; Food and Beverages

Study Officials

• Aslı ONUR CANAYDIN, MsC

  Erciyes Üniversitesi

  PRINCIPAL INVESTIGATOR

Central Study Contacts

Aslı ONUR CANAYDIN, MsC

CONTACT

05320649416; dyt.aslionur@gmail.com

Study Design

• Study Type: interventional
• Phase: not applicable
• Allocation: RANDOMIZED
• Masking: DOUBLE
• Who Masked: PARTICIPANT, INVESTIGATOR
• Masking Details: The order of bread types to be consumed by the participants will be determined by a person who is not a researcher in the study by simple randomization method using Microsoft Excel program. A researcher who does not interact with the participants will provide the participants with breakfast containing the test breads every day. Due to the difference in bread types, the comparison of breads will be double-blind. An investigator who does not know the type of bread consumed will be assigned for glucose measurement and will be blinded to the assigned bread.
• Purpose: HEALTH SERVICES RESEARCH
• Intervention Model: CROSSOVER
• Sponsor Type: OTHER
• Responsible Party: PRINCIPAL INVESTIGATOR
• PI Title: Research Assistant

Model Details: All volunteer participants were randomly assigned to a breakfast meal containing all types of bread (white flour bread, white flour bread with whey powder added, whole wheat flour bread and whole wheat flour bread with whey powder added) for four days.

Study Record Dates

• First Submitted: August 8, 2024
• First Posted: August 22, 2024
• Study Start: August 20, 2024
• Primary Completion: March 1, 2025
• Study Completion: March 1, 2025
• Last Updated: August 26, 2024

Record last verified: 2024-08

Data Sharing

• IPD Sharing: Will not share

Locations

TU (1)