Effect of Curd Cheese on Metabolic Health in Adults

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.

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.