Evaluation of the Effect of Pomegranate Peel Added Bread on Blood Sugar, Fats, and the Body's Defense Response
NCT ID: NCT05232305
Last Updated: 2022-02-09
Study Results
The study team has not published outcome measurements, participant flow, or safety data for this trial yet. Check back later for updates.
Basic Information
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UNKNOWN
NA
30 participants
INTERVENTIONAL
2022-03-01
2022-06-01
Brief Summary
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Detailed Description
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The study will be conducted with 30 volunteers who present to the City Hospital Internal Medicine Polyclinic in Mersin.
Conditions
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Study Design
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RANDOMIZED
PARALLEL
SUPPORTIVE_CARE
DOUBLE
Study Groups
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People with type 2 diabetes who eat bread with pomegranate crust - Experimental Group
Individuals with type 2 diabetes who met the inclusion criteria and participated in the study will divided into two groups by Specialist Akkız Zuhal ÖZTAŞ and Specialist Doctor Emel ŞENOL, and they will be asked to consume the breads produced (in the preliminary study) produced as a standard (n=15) and with the addition of pomegranate peel (n=15) for eight weeks.
The individuals participating in the study will be asked not to change their eating habits, physical activity habits, and drug treatments during the study period. Each individual participating in the study will be provided with the required amount of bread during the study and will be contacted weekly by Zeynep ÇAMLIK, a specialist dietitian, to verify whether they consume bread regularly.
Pomegranate Peel
Standard bread and test breads (with added pomegranate peel) to be used in the study will be produced by Asst. Prof. Özlem ÖZPAK AKKUŞ in the Nutrition Principles Laboratory of Toros University. For standard bread, 900 ml of water, 42 fresh yeast, 12 g of salt and 12 g of sunflower oil will be added to 1000 g of sifted whole wheat flour and the prepared bread mixture will be divided into 40 equal parts. To make bread with pomegranate peel added, 1000 g of sifted whole wheat flour, 20 g of pomegranate peel powder, 914 ml of water, 42 g of fresh yeast, 12 g of salt and 12 g of sunflower oil will be added and the prepared bread mixture is divided into 40 equal parts with 500 mg of pomegranate peel powder in each piece).
No intervention - Control Group
Individuals with type 2 diabetes will not eat pomegranate crust bread
No interventions assigned to this group
Interventions
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Pomegranate Peel
Standard bread and test breads (with added pomegranate peel) to be used in the study will be produced by Asst. Prof. Özlem ÖZPAK AKKUŞ in the Nutrition Principles Laboratory of Toros University. For standard bread, 900 ml of water, 42 fresh yeast, 12 g of salt and 12 g of sunflower oil will be added to 1000 g of sifted whole wheat flour and the prepared bread mixture will be divided into 40 equal parts. To make bread with pomegranate peel added, 1000 g of sifted whole wheat flour, 20 g of pomegranate peel powder, 914 ml of water, 42 g of fresh yeast, 12 g of salt and 12 g of sunflower oil will be added and the prepared bread mixture is divided into 40 equal parts with 500 mg of pomegranate peel powder in each piece).
Eligibility Criteria
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Inclusion Criteria
* Using only oral antidiabetic
* With a Body Mass Index (BMI) value ≥ 25.0 kg/m2,
* Signing the Informed Voluntary Consent Form,
* Being in an age range of 19-64 years.
Exclusion Criteria
* Being on insulin therapy,
* Using prescription drugs and/or fiber supplements,
* Taking vitamin and mineral supplements,
* Being pregnant/lactating,
* Consuming excessive alcohol (\>2 drinks/day),
* Being in the menstrual period,
* Receiving gluten enteropathy,
* Having allergy against pomegranate.
* In addition, individuals with Covid-19-related condition during the study process will be excluded from the study.
19 Years
64 Years
ALL
No
Sponsors
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Toros University
OTHER
Responsible Party
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Özlem ÖZPAK AKKUŞ
Principal Investigator
Locations
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Özlem ÖZPAK AKKUŞ
Mersin, Yenişehir, Turkey (Türkiye)
Countries
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Facility Contacts
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Other Identifiers
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Pomegranatepeelintype2DM
Identifier Type: -
Identifier Source: org_study_id
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