The Effect of a Diet Intervention Supplemented With Curd Cheese on Anthropometric Measurements, Glycemia, and Lipidemia in Adults Applying to Darıca Healthy Life Center
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 44
- 试验地点
- 1
- 主要终点
- Change in HbA1c Levels
研究概览
简要总结
This randomized controlled trial aims to evaluate the effects of a diet supplemented with curd cheese on anthropometric measurements, glycemia, and lipid profile in overweight adults. Participants aged 40-64 years with a BMI above 25 will be randomly assigned to an intervention group receiving 100 g of curd cheese at breakfast for 8 weeks or to a control group receiving a standard healthy diet without curd cheese. Primary outcomes include changes in fasting blood glucose and HbA1c, while secondary outcomes are changes in body composition, waist circumference, and lipid profile (HDL, LDL, triglycerides, total cholesterol).
详细描述
Metabolic disorders, including obesity, dyslipidemia, and type 2 diabetes mellitus, are major public health concerns worldwide. Dietary protein quality and source have been shown to play important roles in regulating glucose and lipid metabolism. Whey-derived proteins are rich in branched-chain amino acids and bioactive peptides that may enhance insulin sensitivity, promote satiety, and improve lipid profiles.
Curd cheese (lor cheese) is a traditional dairy product obtained during whey processing, characterized by its high-quality protein, low fat content, and rich calcium composition. It represents an affordable and accessible food that could be incorporated into dietary interventions targeting metabolic health improvement.
This study aims to investigate the effects of a curd cheese-supplemented diet on anthropometric parameters, glycemic control (including fasting glucose and HbA1c), and lipid profile (total cholesterol, HDL, LDL, and triglycerides) in adults attending the Darıca Healthy Life Center. Participants will follow a controlled dietary intervention with or without curd cheese for eight weeks.
The hypothesis of this study is that regular consumption of curd cheese as part of a balanced diet may improve metabolic parameters through increased protein intake, better glycemic regulation, and enhanced lipid metabolism.
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Treatment
- 盲法
- None
盲法说明
This study is open-label; there is no masking. Both participants and investigators are aware of group assignments.
入排标准
- 年龄范围
- 40 Years 至 64 Years（Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Individuals aged 40-64 years.
- •Body Mass Index (BMI) greater than 25 kg/m².
- •Individuals who voluntarily applied to the Darıca Healthy Life Center and agreed to participate in the study.
- •Individuals who have had HbA1c, glucose, and lipid profile measurements within the past month, or will have these measurements taken as part of this study.
- •Individuals who are able to comply with the curd cheese-supplemented dietary intervention for at least 8 weeks.
- •Individuals who have signed the written informed consent form.
排除标准
- •Individuals diagnosed with diabetes mellitus.
- •Individuals with chronic diseases such as renal, hepatic, or cardiac failure.
- •Individuals with lactose intolerance or allergy to milk and dairy products.
- •Pregnant or lactating women.
- •Individuals with restricted protein intake for any medical reason.
- •Individuals who have participated in another dietary intervention program within the last 3 months.
- •Individuals diagnosed with psychiatric disorders requiring regular treatment.
- •Individuals with irregular lifestyles or communication difficulties that may prevent adherence to the dietary intervention.
结局指标
主要结局
Change in HbA1c Levels
时间窗: Baseline and after 8 weeks of intervention
To evaluate the effect of a curd cheese-supplemented diet on glycemic control by assessing changes in HbA1c levels from baseline to the end of the 8-week intervention.
次要结局
- Change in Fasting Glucose(Baseline and after 8 weeks)
- Change in Lipid Profile(Baseline and after 8 weeks)
- Change in Anthropometric Measures(Baseline and after 8 weeks)
研究者
Süleyman Kılıç
Clinical Dietician, MSc
Okan University