The Effect of Hazelnut Flour on Blood Glucose

Obesity Clinical Trial

— Hazelnut  

Official title:

Can Hazelnut Flour Added to Gluten-free Corn Flour in Different Amounts Cause Differences in Blood Glucose Fluctuations?

Clinical Trial Details — Status: Completed

Administrative data

• NCT number: NCT06382506
• Other study ID #: 2024/138
• Status: Completed
• Phase: N/A
• Start date: March 21, 2024
• Est. completion date: April 21, 2024

Study information

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

Clinical Trial Summary

One of the factors affecting human health is nutrition. The effects of foods on blood glucose are still under investigation. The Glycemic Index (GI), which is associated with many diseases today, is a value that measures the rate at which carbohydrate-containing foods raise blood glucose. It is thought that the loaves of bread produced will be a product with low GI value and can be consumed by celiacs and diabetics. It is aimed to investigate the effect of adding different amounts of hazelnut flour to bread recipes using gluten-free corn flour on blood glucose.

Recruitment information / eligibility

• Status: Completed
• Enrollment: 24
• Est. completion date: April 21, 2024
• Est. primary completion date: April 21, 2024
• Accepts healthy volunteers: Accepts Healthy Volunteers
• Gender: Female
• Age group: 18 Years to 30 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.

• 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

Related Conditions & MeSH terms

• Blood Glucose
• Celiac Disease
• Hypersensitivity
• Obesity

Intervention

Dietary Supplement:
• Consumption of Cornbread with Hazelnut Bread
Cornbread was added to 15 grams and 30 grams of bread and consumed by the participants. Blood glucose levels were then measured. Obese and normal-weight individuals will be divided into two groups according to their anthropometric measurements.

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 consumed each week and the study will continue for a month. Blood glucose measurements were performed with a glucometer at 0 (fasting), 15, 30, 45, 60, 90, and 120 minutes after each bread consumption.	The effect of loaves of bread with a high glycemic index on blood glucose is well known. The higher the glycemic index, the higher the blood glucose fluctuation. Glycemic index values should be lower than white bread. Consumption of hazelnut flour rich in fatty acids and fiber should show a positive change in blood glucose.	Within research completion, an average of a month
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. As the amount of hazelnut flour in bread increases, there is a positive change in blood glucose fluctuations in individuals.	Within research completion, an average of 1 week