Blood Glucose, Bread, Glycemic Index, Obesity
Conditions
Keywords
obesity, Glycemic index, Blood glucose, Cornbread, Buckwheat bread
Brief 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.
Interventions
DIETARY_SUPPLEMENTBread consumption
There were four groups: whole wheat (WWB), buckwheat (BWB), corn bread (CB) and reference bread.
Sponsors
Ege University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
SUPPORTIVE_CARE
Masking
SINGLE (Subject)
Eligibility
Sex/Gender
ALL
Age
18 Years to 35 Years
Healthy volunteers
Yes
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
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| 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. | 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. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| 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. | 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. |
Countries
Turkey (Türkiye)
Outcome results
None listed