An interventional study of Fermented High Zinc Wheat Flour Flatbread and Unfermented High Zinc Wheat Flour Flatbread in Malnutrition, Diabetes and Inflammation, sponsored by Aga Khan University. Completed at 1 site in Pakistan. Open to participants aged 10 Years to 40 Years, including healthy volunteers. Per ClinicalTrials.gov, last updated 2024-06-04.
Sponsored by Aga Khan University · Not applicable, Interventional, and Prevention
Zinc is a pivotal micronutrient that participates in numerous essential metabolic pathways within the human body. Its multifaceted role makes the manifestations of zinc deficiency remarkably nonspecific and age-dependent. In children, zinc deficiency can manifest as growth retardation, cognitive impairment, recurrent infections, and other diverse symptoms. Adolescents and adults may experience fertility issues, work capacity impairment, and metabolic disorders due to zinc deficiency. Furthermore, zinc plays a crucial role in maintaining immune function, particularly in the elderly, where recurrent infections can be a notable outcome of deficiency. Given its fundamental importance, the potential benefits of zinc supplementation and fortification strategies have been explored, with some evidence indicating positive effects on health outcomes such as childhood mortality, diarrhea morbidity, and even risk factors for conditions like Type 2 Diabetes (T2DM) and cardiovascular disease (CVD). Understanding zinc's significance in these metabolic processes is vital for addressing deficiencies and improving public health.
A study is needed to assess the effect of various types of fermented and unfermented wheat flour flatbread and its impact on health including zinc status, anthropometric outcomes, risk of T2DM and CVD and morbidity on adolescent and adult females. The whole wheat flatbread trial would be ideal to inform policy as it is regularly consumed in Sindh as most people rely on chakki for wheat grinding and it is used commonly to make roti at home.
STUDY DESIGN
This will be an individually randomized, double-blind efficacy trial in Mithi, District Tharparkar, Sindh, Pakistan. This district is among the most impoverished in Sindh, characterized by a tropical desert climate with extremely hot mornings. Approximately 87% of the population in Tharparkar lives below the poverty line. Due to its challenging demographics and environmental conditions, the region has endured severe droughts and faces the highest level of food insecurity among Sindh districts. It is concerning that 60% of children under five years suffer from stunting, 33.3% from wasting, and nearly 19.8% experience both conditions simultaneously. Additionally, approximately 40.4% of non-pregnant women of reproductive age are underweight. Tharparkar has been selected for this study due to its alarming rates of malnutrition and micronutrient deficiencies, making it an ideal location to assess the effectiveness of fortified wheat flour.
RESEARCH QUESTION
PARTICIPANTS The study will include adolescents (10-19 years) and adult women (20-40 years) INTERVENTION
Participants will be randomly divided into four groups according to the four-arm design in a 1:1:1:1 ratio. A total of 1000 participants would be randomly allocated to each of the groups in a 1:1:1:1 ratio.
It would be a six-month intervention, where the participants would be given flatbread with a vegetable/pulse (daal) each day for six days a week for six months. On average, 2-3 flatbreads will be provided per participant (this was ascertained in the pilot activity). This would be provided at the school/college campus at lunch time i.e., at 1.30pm and all the participants enrolled in the study would be directly observed each day for the amount consumed and adult women would be provided meal at a community place.
OUTCOMES
Primary:
Secondary:
Anthropometric measurements:
Compliance:
SAMPLE SIZE CALCULATION The study sample size was calculated based on an individually randomized four arm design on the primary outcome of mean serum zinc levels and HbA1c. The mean HbA1c taken was 5.62% (SD 1.96) and mean zinc was 79.5 µg/dL (SD 35.9) according to NNS-2018. The serum zinc data for the Tharparkar district was taken from NNS 2018, while there is no data on area specific estimates for T2DM and HbA1c. A recent national community-based survey conducted in 2019 found that the prevalence of diabetes (19.09%) and pre-diabetes (12.79%) in rural areas of Pakistan is high compared to the urban areas of Pakistan (diabetes: 15.75%; prediabetes: 9.89%) and the overall mean HbA1c was 5.62% (SD 1.96).
The sample size was calculated with a power of 0.8 and alpha of 0.05 to detect a difference of at least 0.12 effect size in the mean serum zinc levels between groups and to detect a 0.2 effect size in the mean HbA1c levels with a dropout rate of 10%.
The sample size calculated is 250 participants. A total of 1000 participants would be randomly allocated to each of the groups in a 1:1:1:1 ratio.
Baseline, midline, and end-line data collection.
All the participants will be assessed at baseline, and at endline. Data will be collected on socio-demographic factors, dietary intake through 24-hour dietary recall, anthropometry (weight, height, MUAC, waist circumference), blood pressures and blood samples for bio-chemical analysis including serum zinc levels, FBS, HbA1C, insulin at both baseline and endline, while lipid profile and RBC membrane fatty acids would be done at endline only. At midline, 24-hour dietary recalls, serum zinc, and HbA1C will be taken on a subset from each group. For morbidity and ARI, a two-week data collection will be carried out.
1,277 studies on the registry are indexed under Malnutrition; 230 are open to participants now.
This study's enrollment of 1,044 is above the median of 118 across 843 interventional studies indexed under Malnutrition.
Browse Malnutrition studies →Aga Khan University is the lead sponsor of 294 studies on the registry; 43 are open to participants now.
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Exclusion Criteria:
Participants in this arm will receive fermented whole wheat flatbreads made from wheat variants with a high zinc content, ranging. These flatbreads are prepared through traditional fermentation methods.
Dietary Supplement: Fermented High Zinc Wheat Flour Flatbread
Participants in this arm will receive unfermented whole wheat flatbreads made from wheat variants with a high zinc content. These flatbreads provide a source of bioavailable zinc without the fermentation process.
Dietary Supplement: Unfermented High Zinc Wheat Flour Flatbread
Participants in this arm will receive flatbreads made from whole wheat flour fortified post-harvest to contain a zinc content
Dietary Supplement: Post-Harvest Fortified Whole Wheat Flour Flatbread
Participants in this arm will receive whole wheat flatbreads made from wheat variants with a low zinc content
Dietary Supplement: Low Zinc Whole Wheat Flour Flatbread (Control Group)
* Participants in this group will receive flatbreads made from fermented high zinc wheat flour. * The flatbreads will be prepared using traditional fermentation methods. * These flatbreads will be provided to participants to consume daily, along with vegetables or pulses (daal), for six days a week over the course of six months.
* Participants in this group will receive flatbreads made from unfermented high zinc wheat flour, * The flatbreads will not undergo a fermentation process. * These flatbreads will be provided to participants to consume daily, along with vegetables or pulses (daal), for six days a week over the course of six months.
* Participants in this group will receive flatbreads made from whole wheat flour fortified post-harvest * These fortified flatbreads will be provided to participants for daily consumption, along with vegetables or pulses (daal), for six days a week over the course of six months.
* Participants in this group will serve as the control group. * They will receive flatbreads made from whole wheat flour with a low zinc content * These low zinc flatbreads will be provided to participants for daily consumption, along with vegetables or pulses (daal), for six days a week over the course of six months. six days a week over the course of six months.
Zinc Status
The primary outcome is the measurement of serum zinc status (micrograms per deciliter (μg/dL) in participants. This includes assessing the concentration of zinc in serum samples. Changes in serum zinc levels will be compared between the four intervention groups.
Time frame: Baseline and six months post intervention
Fasting Blood Glucose
This outcome assesses changes in participants' fasting blood glucose levels, measured in milligrams per deciliter (mg/dL). It aims to understand alterations in blood glucose levels resulting from flatbread interventions.
Time frame: Baseline and six months post-intervention.
HbA1C Levels
This measure evaluates HbA1C levels, expressed as a percentage (%). It provides insights into long-term blood glucose control, helping assess the impact of dietary interventions.
Time frame: Baseline and six months post-intervention.
Insulin Levels
This measure assesses participants' insulin levels, measured in microunits per milliliter (μU/mL). It helps in understanding changes in insulin sensitivity as a result of dietary interventions.
Time frame: Baseline and six months post-intervention.
Lipid Profiles
This measure assesses participants' lipid profiles, with the unit of measure to be specified (e.g., milligrams per deciliter, mg/dL). It provides insights into changes in lipid levels and their potential effects on overall body composition due to dietary interventions.
Time frame: Six months post-intervention.
Zinc Deficiency (%)
This primary outcome evaluates the prevalence of zinc deficiency among participants and it would be compared across the four groups.
Time frame: Baseline and six months post intervention
Red blood cell membrane fatty acids concentrations
This outcome measures the red blood cell membrane fatty acids concentrations as a percentage (%) and This would be compared across the four groups.
Time frame: At six months post intervention
Change in Weight (kg)
This outcome assesses changes in participants' weight, measured in kilograms (kg), to understand alterations in their physical characteristics resulting from flatbread interventions.
Time frame: Six months post intervention
Change in Height (m)
This measure evaluates changes in participants' height, measured in meters (m), to determine any variations in their physical stature due to dietary changes.
Time frame: Six months post intervention
Change in BMI (kg/m²)
Body Mass Index (BMI) is calculated using weight (in kilograms) and height (in meters) and is measured in kg/m². This measure provides insights into participants' overall body composition and potential effects of dietary changes.
Time frame: Six months post intervention
Acceptability and Adherence Assessment
Secondary outcomes focus on participants' satisfaction and adherence to dietary interventions, offering insights into the feasibility and acceptability of the intervention.
Time frame: Six months post intervention
School Attendance and Academic Performance
This outcome aims to determine if the intervention resulted in better school attendance and academic performance (determined by school) among participants.
Time frame: Six months post intervention
Morbidity
This outcome monitors the incidence of common health infections as diarrhea and acute respiratory infections and will be reported as a percentage (%).
Time frame: Six months post intervention
Anemia
Anemia will be assessed through hemoglobin levels and will be reported as a percentage (%). This will determine whether there was a difference among the four groups.
Time frame: Six months post intervention
Ran from Jan 2023 to primary completion in May 2024, 16 months.
Of 392 non-industry interventional studies with no phase under Malnutrition, half reached primary completion within 21 months of starting (the median), counting those still running; a quarter within 10 and three quarters within 37. This study's 16 months is below that.
Counting every sponsor, half of 418 studies reached it within 22 months; a quarter within 11 and three quarters within 37.
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This study is completed, as verified in Jun 2024. You cannot join it, but the record below documents what was studied.
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