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
Trial Snapshot
- Phase
- Not Applicable
- Status
- Completed
- Sponsor
- Ege University
- Enrollment
- 103
- Locations
- 1
- Primary Endpoint
- 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.
Study Overview
Brief 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.
Study Design
- Study Type
- Interventional
- Allocation
- Randomized
- Intervention Model
- Parallel
- Primary Purpose
- Supportive Care
- Masking
- Single (Participant)
Eligibility Criteria
- Ages
- 18 Years to 35 Years (Adult)
- Sex
- All
- Accepts Healthy Volunteers
- Yes
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.
- •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
Arms & Interventions
Types of bread
The three breads (whole wheat bread, buckwheat bread, and cornmeal bread) contained 30 grams of digestible carbohydrates. Participants consumed these breads when they were hungry. Blood glucose was measured with a glucometer at 0 (fasting), 30, 60, 90, and 120 minutes. Anthropometric measurements were measured by BIA method and weight classification (obesity and normal weight) was made.
Intervention: Bread consumption (Dietary Supplement)
Reference bread (White bread)
Control group. Blood glucose comparison of all breads was determined according to white bread. The measurement method used was the same as for the other breads.
Intervention: Bread consumption (Dietary Supplement)
Outcomes
Primary Outcomes
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.
Time Frame: Within research completion, an average of 4 week
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.
Secondary Outcomes
- 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.(Within research completion, an average of 1 week)
Investigators
Fatih Cesur
Assistant Professor
Ege University