Effect of Curd Cheese on Metabolic Health in Adults
27. juni 2026 opdateret af: Süleyman Kılıç
The Effect of a Diet Intervention Supplemented With Curd Cheese on Anthropometric Measurements, Glycemia, and Lipidemia in Adults Applying to Darıca Healthy Life Center
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).
Studieoversigt
Status
Afsluttet
Betingelser
Intervention / Behandling
Detaljeret beskrivelse
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.
Undersøgelsestype
Interventionel
Tilmelding (Faktiske)
44
Fase
- Ikke anvendelig
Kontakter og lokationer
Dette afsnit indeholder kontaktoplysninger for dem, der udfører undersøgelsen, og oplysninger om, hvor denne undersøgelse udføres.
Studiesteder
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DARICA
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Kocaeli, DARICA, Tyrkiet (Türkiye), 41700
- Darıca Healthy Life Center
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Deltagelseskriterier
Forskere leder efter personer, der passer til en bestemt beskrivelse, kaldet berettigelseskriterier. Nogle eksempler på disse kriterier er en persons generelle helbredstilstand eller tidligere behandlinger.
Berettigelseskriterier
Aldre berettiget til at studere
- Voksen
Tager imod sunde frivillige
Ja
Beskrivelse
Inclusion Criteria:
- 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.
Exclusion Criteria:
- 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.
Studieplan
Dette afsnit indeholder detaljer om studieplanen, herunder hvordan undersøgelsen er designet, og hvad undersøgelsen måler.
Hvordan er undersøgelsen tilrettelagt?
Design detaljer
- Primært formål: Behandling
- Tildeling: Randomiseret
- Interventionel model: Parallel tildeling
- Maskning: Ingen (Åben etiket)
Våben og indgreb
Deltagergruppe / Arm |
Intervention / Behandling |
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Eksperimentel: Curd Cheese Supplemented Diet Group
Intervention Group - Arm Description: Participants in this arm follow a customized dietary plan for 8 weeks that includes daily servings of curd cheese. The diet is balanced for energy and macronutrient distribution according to individual needs. Curd cheese, as a high-quality protein and calcium source, is included to assess its specific effects on glucose and lipid parameters. This arm is designed to evaluate the unique metabolic effects of curd cheese supplementation compared to the control group. |
This intervention consists of daily consumption of 100 grams of curd cheese as part of a personalized dietary plan for 8 weeks.
Curd cheese is consumed at breakfast and integrated into the participants' regular meal plans.
The diet is balanced for total energy and macronutrient distribution according to individual nutritional needs.
All participants in this arm receive the same type and brand of curd cheese throughout the intervention period.
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Ingen indgriben: Standard Diet Group
Participants in this arm follow a standard dietary plan for 8 weeks without curd cheese.
The diet is balanced according to individual energy and macronutrient needs.
This arm serves as a comparison group to determine the specific effects of curd cheese supplementation observed in the intervention group.
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Hvad måler undersøgelsen?
Primære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
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Change in HbA1c Levels
Tidsramme: Baseline and after 8 weeks of intervention
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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.
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Baseline and after 8 weeks of intervention
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Sekundære resultatmål
Resultatmål |
Foranstaltningsbeskrivelse |
Tidsramme |
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Change in Fasting Glucose
Tidsramme: Baseline and after 8 weeks
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To assess short-term glycemic response by measuring fasting blood glucose at baseline and after the 8-week intervention.
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Baseline and after 8 weeks
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Change in Lipid Profile
Tidsramme: Baseline and after 8 weeks
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To evaluate the effect of curd cheese supplementation on lipid metabolism by assessing changes in total cholesterol, LDL, HDL, and triglycerides from baseline to the end of the intervention.
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Baseline and after 8 weeks
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Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
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To evaluate changes in body mass index (BMI) from the start to the end of the intervention.
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Baseline and after 8 weeks
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Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
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To assess changes in body weight from baseline to the end of the intervention.
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Baseline and after 8 weeks
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Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
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To evaluate changes in body fat percentage from the beginning to the end of the intervention.
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Baseline and after 8 weeks
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Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
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To assess changes in waist circumference from the beginning to the end of the intervention.
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Baseline and after 8 weeks
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Samarbejdspartnere og efterforskere
Det er her, du vil finde personer og organisationer, der er involveret i denne undersøgelse.
Sponsor
Samarbejdspartnere
Efterforskere
- Ledende efterforsker: Ahmet M GÜNAL, PhD, RD, Halic University
- Studieleder: Salim YILMAZ, PhD, Acıbadem Mehmet Ali Aydınlar University
Publikationer og nyttige links
Den person, der er ansvarlig for at indtaste oplysninger om undersøgelsen, leverer frivilligt disse publikationer. Disse kan handle om alt relateret til undersøgelsen.
Generelle publikationer
- Jakubowicz D, Froy O, Ahren B, Boaz M, Landau Z, Bar-Dayan Y, Ganz T, Barnea M, Wainstein J. Incretin, insulinotropic and glucose-lowering effects of whey protein pre-load in type 2 diabetes: a randomised clinical trial. Diabetologia. 2014 Sep;57(9):1807-11. doi: 10.1007/s00125-014-3305-x. Epub 2014 Jul 10.
- Kataoka Y, Kamijo YI, Ogawa Y, Sumiyoshi E, Nakae M, Ikegawa S, Manabe K, Morikawa M, Nagata M, Takasugi S, Masuki S, Nose H. Effects of hypervolemia by protein and glucose supplementation during aerobic training on thermal and arterial pressure regulations in hypertensive older men. J Appl Physiol (1985). 2016 Oct 1;121(4):1021-1031. doi: 10.1152/japplphysiol.00033.2016. Epub 2016 May 19.
- Vogtschmidt YD, Raben A, Faber I, de Wilde C, Lovegrove JA, Givens DI, Pfeiffer AFH, Soedamah-Muthu SS. Is protein the forgotten ingredient: Effects of higher compared to lower protein diets on cardiometabolic risk factors. A systematic review and meta-analysis of randomised controlled trials. Atherosclerosis. 2021 Jul;328:124-135. doi: 10.1016/j.atherosclerosis.2021.05.011. Epub 2021 May 26.
- Zhang M, Dong X, Huang Z, Li X, Zhao Y, Wang Y, Zhu H, Fang A, Giovannucci EL. Cheese consumption and multiple health outcomes: an umbrella review and updated meta-analysis of prospective studies. Adv Nutr. 2023 Sep;14(5):1170-1186. doi: 10.1016/j.advnut.2023.06.007. Epub 2023 Jun 15.
Datoer for undersøgelser
Disse datoer sporer fremskridtene for indsendelser af undersøgelsesrekord og resumeresultater til ClinicalTrials.gov. Studieregistreringer og rapporterede resultater gennemgås af National Library of Medicine (NLM) for at sikre, at de opfylder specifikke kvalitetskontrolstandarder, før de offentliggøres på den offentlige hjemmeside.
Studer store datoer
Studiestart (Faktiske)
12. december 2025
Primær færdiggørelse (Faktiske)
22. maj 2026
Studieafslutning (Faktiske)
16. juni 2026
Datoer for studieregistrering
Først indsendt
16. juni 2026
Først indsendt, der opfyldte QC-kriterier
27. juni 2026
Først opslået (Faktiske)
30. juni 2026
Opdateringer af undersøgelsesjournaler
Sidste opdatering sendt (Faktiske)
30. juni 2026
Sidste opdatering indsendt, der opfyldte kvalitetskontrolkriterier
27. juni 2026
Sidst verificeret
1. juni 2026
Mere information
Begreber relateret til denne undersøgelse
Nøgleord
Yderligere relevante MeSH-vilkår
Andre undersøgelses-id-numre
- OkanU-KO-3
Plan for individuelle deltagerdata (IPD)
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IPD-planbeskrivelse
Individual participant data (IPD) will not be shared outside the research team to ensure participant privacy and confidentiality.
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