NCT06288178

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

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

• Status: Completed
• Phase: N/A
• Study type: Interventional
• Enrollment: 103 (actual)
• Sponsor: Ege University · Academic / Other
• Sex: All
• Age: 18 Years – 35 Years
• Healthy volunteers: Accepted

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.

Conditions

• Obesity
• Glycemic Index
• Blood Glucose
• Bread

Interventions

Type	Name	Description
DIETARY_SUPPLEMENT	Bread consumption	There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.

Timeline

• Start date: 2022-12-19
• Primary completion: 2023-01-20
• Completion: 2023-02-20
• First posted: 2024-03-01
• Last updated: 2024-03-01

Locations

1 site across 1 country: Turkey (Türkiye)