Cholesterol, Diabete Mellitus, Lipid Profile
Conditions
Keywords
Lipid Profile, Glucose, Curd Cheese
Brief summary
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).
Detailed description
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.
Interventions
DIETARY_SUPPLEMENTCurd 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.
Sponsors
Süleyman Kılıç
Halic University
Study design
Allocation
RANDOMIZED
Intervention model
PARALLEL
Primary purpose
TREATMENT
Masking
NONE
Masking description
This study is open-label; there is no masking. Both participants and investigators are aware of group assignments.
Intervention model description
This is a parallel-group, randomized controlled trial. Participants are randomly assigned to either the intervention group, receiving a dietary plan supplemented with curd cheese, or the control group, receiving a standard dietary plan without curd cheese. Both groups are followed for 8 weeks to assess changes in glucose and lipid parameters. The study is open-label; participants and investigators are aware of group assignments.
Eligibility
Sex/Gender
ALL
Age
40 Years to 64 Years
Healthy volunteers
Yes
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.
Design outcomes
Primary
| Measure | Time frame | Description |
|---|---|---|
| Change in HbA1c Levels | 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. |
Secondary
| Measure | Time frame | Description |
|---|---|---|
| Change in Fasting Glucose | Baseline and after 8 weeks | To assess short-term glycemic response by measuring fasting blood glucose at baseline and after the 8-week intervention. |
| Change in Lipid Profile | 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. |
| Change in Anthropometric Measures | Baseline and after 8 weeks | To evaluate changes in body mass index (BMI) from the start to the end of the intervention. |
Countries
Turkey (Türkiye)
Contacts
PRINCIPAL_INVESTIGATORAhmet M GÜNAL, PhD, RD
Haliç University
STUDY_DIRECTORSalim YILMAZ, PhD
Acıbadem Mehmet Ali Aydınlar University
Outcome results
None listed