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

Obesity Clinical Trial

— Obesity  

Official title:

The Effect of Consumption of Bread Types Made From Various Flours on Blood Glucose Fluctuations in Individuals With Obesity and Normal-Weight: A Randomized Controlled Trial

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT06288178
• Other study ID #: 2022/18
• Status: Completed
• Phase: N/A
• Start date: December 19, 2022
• Est. completion date: February 20, 2023

Study information

• Verified date: February 2024
• Source: Ege University
• Contact: n/a
• Is FDA regulated: No
• Study type: Interventional

Clinical Trial 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.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 103
• Est. completion date: February 20, 2023
• Est. primary completion date: January 20, 2023
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: All
• Age group: 18 Years to 35 Years

Eligibility

Inclusion Criteria:

• 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.

Exclusion Criteria:

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

Related Conditions & MeSH terms

• Blood Glucose
• Bread
• Glycemic Index
• Obesity

Intervention

Dietary Supplement:
• Bread consumption
There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.

Locations

Country	Name	City	State
Turkey	Avrasya University	Trabzon

Sponsors (1)

Lead Sponsor	Collaborator
Ege University

Country where clinical trial is conducted

Turkey, 

Outcome

Type	Measure	Description	Time frame	Safety issue
Primary	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	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.	It is known that high glycemic index values of bread consumption are paralleled by high blood fluctuations. On the other hand, the impact of bread consumption on obesity and normal weight people is also of interest. In obese people, the high glycemic index predisposes them to overeating. It can be said that the consumption of whole wheat bread caused lower blood glucose fluctuations than white bread, and on top of that, corn bread caused lower changes in blood glucose fluctuations than other breads in obese individuals.	Within research completion, an average of 1 week