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

Ege University

Status: Completed

Conditions: Glycemic Index; Blood Glucose; Obesity; Bread

Treatments: Dietary Supplement: Bread consumption

Study type: Interventional

Funder types: Other

Identifiers

NCT06288178

2022/18

Details and patient eligibility

About

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.

Enrollment: 103 patients

Sex: All

Ages: 18 to 35 years old

Volunteers: Accepts Healthy Volunteers

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

Trial design

Primary purpose: Supportive Care

Allocation: Randomized

Interventional model: Parallel Assignment

Masking: Single Blind

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103 participants in 2 patient groups

Types of bread

Experimental group

Description:

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.

Treatment:

Dietary Supplement: Bread consumption

Reference bread (White bread)

Experimental group

Description:

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.

Treatment:

Dietary Supplement: Bread consumption