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

Obesity Clinical Trial

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 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.

Clinical Trial Description

n/a

Study Design

Related Conditions & MeSH terms

Clinical Trial Details
NCT number NCT06288178
Study type Interventional
Source Ege University
Contact
Status Completed
Phase N/A
Start date December 19, 2022
Completion date February 20, 2023
View Details
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