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Clinical Trial Details — Status: Completed

Administrative data

NCT number NCT06288178
Other study ID # 2022/18
Secondary ID
Status Completed
Phase N/A
First received
Last updated
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
Health authority
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

Study Design


Related Conditions & MeSH terms


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
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