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Effect of Curd Cheese on Metabolic Health in Adults

27. juni 2026 oppdatert av: 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).

Studieoversikt

Status

Fullført

Forhold

Intervensjon / Behandling

Detaljert 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.

Studietype

Intervensjonell

Registrering (Faktiske)

44

Fase

  • Ikke aktuelt

Kontakter og plasseringer

Denne delen inneholder kontaktinformasjon for de som utfører studien, og informasjon om hvor denne studien blir utført.

Studiesteder

  • Tyrkia (Türkiye)
    • DARICA
      • Kocaeli, DARICA, Tyrkia (Türkiye), 41700
        • Darıca Healthy Life Center

Deltakelseskriterier

Forskere ser etter personer som passer til en bestemt beskrivelse, kalt kvalifikasjonskriterier. Noen eksempler på disse kriteriene er en persons generelle helsetilstand eller tidligere behandlinger.

Kvalifikasjonskriterier

Alder som er kvalifisert for studier

  • Voksen

Tar imot friske 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

Denne delen gir detaljer om studieplanen, inkludert hvordan studien er utformet og hva studien måler.

Hvordan er studiet utformet?

Designdetaljer

  • Primært formål: Behandling
  • Tildeling: Randomisert
  • Intervensjonsmodell: Parallell tildeling
  • Masking: Ingen (Open Label)

Våpen og intervensjoner

Deltakergruppe / Arm
Intervensjon / Behandling
Eksperimentell: 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.
Kosttilskudd: Curd Cheese Supplemented Diet
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.
Ingen inngripen: 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.

Hva måler studien?

Primære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Change in HbA1c Levels
Tidsramme: 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.
Baseline and after 8 weeks of intervention

Sekundære resultatmål

Resultatmål
Tiltaksbeskrivelse
Tidsramme
Change in Fasting Glucose
Tidsramme: Baseline and after 8 weeks
To assess short-term glycemic response by measuring fasting blood glucose at baseline and after the 8-week intervention.
Baseline and after 8 weeks
Change in Lipid Profile
Tidsramme: Baseline and after 8 weeks
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.
Baseline and after 8 weeks
Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
To evaluate changes in body mass index (BMI) from the start to the end of the intervention.
Baseline and after 8 weeks
Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
To assess changes in body weight from baseline to the end of the intervention.
Baseline and after 8 weeks
Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
To evaluate changes in body fat percentage from the beginning to the end of the intervention.
Baseline and after 8 weeks
Change in Anthropometric Measures
Tidsramme: Baseline and after 8 weeks
To assess changes in waist circumference from the beginning to the end of the intervention.
Baseline and after 8 weeks

Samarbeidspartnere og etterforskere

Det er her du vil finne personer og organisasjoner som er involvert i denne studien.

Sponsor

Süleyman Kılıç

Samarbeidspartnere

Halic University

Etterforskere

  • Hovedetterforsker: Ahmet M GÜNAL, PhD, RD, Halic University
  • Studieleder: Salim YILMAZ, PhD, Acıbadem Mehmet Ali Aydınlar University

Publikasjoner og nyttige lenker

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Generelle publikasjoner

Studierekorddatoer

Disse datoene sporer fremdriften for innsending av studieposter og sammendragsresultater til ClinicalTrials.gov. Studieposter og rapporterte resultater gjennomgås av National Library of Medicine (NLM) for å sikre at de oppfyller spesifikke kvalitetskontrollstandarder før de legges ut på det offentlige nettstedet.

Studer hoveddatoer

Studiestart (Faktiske)

12. desember 2025

Primær fullføring (Faktiske)

22. mai 2026

Studiet fullført (Faktiske)

16. juni 2026

Datoer for studieregistrering

Først innsendt

16. juni 2026

Først innsendt som oppfylte QC-kriteriene

27. juni 2026

Først lagt ut (Faktiske)

30. juni 2026

Oppdateringer av studieposter

Sist oppdatering lagt ut (Faktiske)

30. juni 2026

Siste oppdatering sendt inn som oppfylte QC-kriteriene

27. juni 2026

Sist bekreftet

1. juni 2026

Mer informasjon

Begreper knyttet til denne studien

Nøkkelord

Ytterligere relevante MeSH-vilkår

Andre studie-ID-numre

  • OkanU-KO-3

Plan for individuelle deltakerdata (IPD)

Planlegger du å dele individuelle deltakerdata (IPD)?

NEI

IPD-planbeskrivelse

Individual participant data (IPD) will not be shared outside the research team to ensure participant privacy and confidentiality.

Legemiddel- og utstyrsinformasjon, studiedokumenter

Studerer et amerikansk FDA-regulert medikamentprodukt

Nei

Studerer et amerikansk FDA-regulert enhetsprodukt

Nei

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