MedTrace Logo

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

NCT06288178 · Status: COMPLETED · Phase: NA · Type: INTERVENTIONAL · Enrollment: 103

Last updated 2024-03-01

No results posted yet for this study

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

DIETARY_SUPPLEMENT

Bread consumption

There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.

Sponsors & Collaborators

  • Ege University

    lead OTHER

Study Design

Allocation
RANDOMIZED
Purpose
SUPPORTIVE_CARE
Masking
SINGLE
Model
PARALLEL

Eligibility

Min Age
18 Years
Max Age
35 Years
Sex
ALL
Healthy Volunteers
Yes

Timeline & Regulatory

Start
2022-12-19
Primary Completion
2023-01-20
Completion
2023-02-20

Countries

  • Turkey (Türkiye)

Study Locations

More Related Trials

Entities

Diseases

Read the full study record

This page highlights key information. For complete eligibility criteria, study locations, investigator contacts, and the full protocol, visit the original record on ClinicalTrials.gov.

View NCT06288178 on ClinicalTrials.gov