Effects of Cephalaria Syriaca Flour-added Bread on Glucose Metabolism and Appetite Parameters in Individuals With Obesity, Diabetes, and Healthy Controls.
Condition: Nutrition, Healthy
MeSH terms: Obesity
Study type: Interventional

Summary: 
      Cephalaria Syriaca is a common weed in Anatolia and grows wild in wheat fields, with high
      fat, protein, and dietary fiber content. This study it is aimed to evaluate the effects of
      lowering the glycemic index of white bread consumed in large quantities in Turkey by adding
      Cephalaria Syriaca, on healthy, obese, and diabetic individuals.
    

Detailed description: 
      Nutrition is essential in the treatment and management of diabetes and obesity, and other
      accompanying diseases. Consumption of low glycemic index (GI) foods is the primary approach
      in medical nutrition therapy to ensure glycemic control and long-term satiety. The glycemic
      index is the rate at which foods raise blood sugar. The GI is determined by comparing the
      area of increase in blood glucose within 2 hours after consumption and absorption of a test
      food containing 100 g of digestible carbohydrates to the area of increase in glucose
      generated by the reference food containing the same amount of carbohydrates (primarily white
      bread). The GI value of the food taken as a reference is 100, and the reference ranges of
      foods are ≤55 low, 56-69 moderate, and ≥70 high GI. Annual bread consumption is much higher
      than the world average in Turkey and is about 400 g/day. It has been determined that 66% of
      the energy consumed per capita is provided from cereals, 56% of this energy is met from
      bread, and 50% of the protein in the daily diet is completed from bread.

      It has been reported that the GI of white bread is 87 in our country and 70 in other
      countries. Reducing the GI value of a large amount of food consumed will be a positive step
      for obesity and diabetes management.

      Cephalaria syriaca, common in Anatolia and growing wild in wheat fields, has high oil (~20%),
      protein (15.5%), dietary fiber (25.5%), and polyphenol content and is an annual weed rich in
      vitamins and minerals. It is known that the flour obtained from Cephalaria Syricia seed
      strengthens even the flours with low core quality. For this reason, it is used especially in
      rural areas to increase dough and bread quality. It is known that dietary fiber, fat, and
      protein contents in foods lower the GI value. Therefore, Cephalaria Syricia flour added to
      bread flour is expected to reduce the GI value of bread. A study conducted in 2020 showed
      that the GI value of regular white bread with 5% Cephalaria Syricia flour added decreased by
      17%. Although there are in-vitro studies on the effects of Cephalaria Syricia in the
      literature, no clinical studies with published results have been found. From this point of
      view, this study is planned to investigate the effects of 0.2% Cephalaria Syricia flour added
      to bread (market name: İstanbul Halk Ekmek, Akdeniz Bread) on blood glucose and related
      hormones levels of individuals with diabetes and obesity and healthy volunteers.
    

Intervention name(s): Cephalaria Syriaca flour-added bread
Intervention type(s): Dietary Supplement
Intervention description(s): 100g of test bread (consisting of 0.2% Cephalaria Syriaca flour bread) containing 50g of carbohydrates (KH).
Allocation: Non-Randomized
Intervention model: Crossover Assignment
Masking: None (Open Label)
Primary purpose: Supportive Care
Keywords: Cephalaria Syriaca, glycemic index, type 2 diabetes, obesity