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

February 24, 2024 updated by: Fatih Cesur, Ege University

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

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 Overview

Status

Completed

Conditions

Intervention / Treatment

Study Type

Interventional

Enrollment (Actual)

103

Phase

  • Not Applicable

Contacts and Locations

This section provides the contact details for those conducting the study, and information on where this study is being conducted.

Study Locations

  • Turkey
      • Trabzon, Turkey, 61000
        • Avrasya University

Participation Criteria

Researchers look for people who fit a certain description, called eligibility criteria. Some examples of these criteria are a person's general health condition or prior treatments.

Eligibility Criteria

Ages Eligible for Study

  • Adult

Accepts Healthy Volunteers

Yes

Description

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 Plan

This section provides details of the study plan, including how the study is designed and what the study is measuring.

How is the study designed?

Design Details

  • Primary Purpose: Supportive Care
  • Allocation: Randomized
  • Interventional Model: Parallel Assignment
  • Masking: Single

Arms and Interventions

Participant Group / Arm
Intervention / Treatment
Experimental: 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.
Dietary supplement: Bread consumption
There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.
Experimental: 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.
Dietary supplement: Bread consumption
There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.

What is the study measuring?

Primary Outcome Measures

Outcome Measure
Measure Description
Time Frame
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.
Within research completion, an average of 4 week

Secondary Outcome Measures

Outcome Measure
Measure Description
Time Frame
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.
Time Frame: Within research completion, an average of 1 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

Collaborators and Investigators

This is where you will find people and organizations involved with this study.

Sponsor

Ege University

Study record dates

These dates track the progress of study record and summary results submissions to ClinicalTrials.gov. Study records and reported results are reviewed by the National Library of Medicine (NLM) to make sure they meet specific quality control standards before being posted on the public website.

Study Major Dates

Study Start (Actual)

December 19, 2022

Primary Completion (Actual)

January 20, 2023

Study Completion (Actual)

February 20, 2023

Study Registration Dates

First Submitted

February 17, 2024

First Submitted That Met QC Criteria

February 24, 2024

First Posted (Actual)

March 1, 2024

Study Record Updates

Last Update Posted (Actual)

March 1, 2024

Last Update Submitted That Met QC Criteria

February 24, 2024

Last Verified

February 1, 2024

More Information

Terms related to this study

Keywords

Additional Relevant MeSH Terms

Other Study ID Numbers

  • 2022/18

Drug and device information, study documents

Studies a U.S. FDA-regulated drug product

No

Studies a U.S. FDA-regulated device product

No

This information was retrieved directly from the website clinicaltrials.gov without any changes. If you have any requests to change, remove or update your study details, please contact register@clinicaltrials.gov. As soon as a change is implemented on clinicaltrials.gov, this will be updated automatically on our website as well.

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