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Anthropometric characteristics were measured and venous blood samples were collected at baseline and at the end of the intervention.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Results<\/jats:title>\n                <jats:p>Both groups experienced significant weight loss, body fat and waist circumference decrease (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.001). Nonetheless, a greater body fat mass decrease was observed in the HTB group compared to the WWB group (14.4\u2009\u00b1\u20091.6 vs 10.2\u2009\u00b1\u20091.1%, <jats:italic>p<\/jats:italic>\u2009=\u20090.038). Significant reductions were also reported in fasting glucose, HbA<jats:sub>1<\/jats:sub>c and blood pressure in both groups (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05). Regarding glucose and HbA<jats:sub>1<\/jats:sub>c, greater decreases were observed in the intervention group (101.4\u2009\u00b1\u200919.9 vs. 123.2\u2009\u00b1\u200943.4\u00a0mg\/dL, <jats:italic>p<\/jats:italic>\u2009=\u20090.015 and 6.0\u2009\u00b1\u20090.6 vs. 6.4\u2009\u00b1\u20090.9%, <jats:italic>p<\/jats:italic>\u2009=\u20090.093, respectively). At HTB group, significant reductions in blood lipid, insulin, TNF-\u03b1and adiponectin levels (<jats:italic>p<\/jats:italic>\u2009&lt;\u20090.05) and a marginally significant reduction in leptin levels (<jats:italic>p<\/jats:italic>\u2009=\u20090.081) were also reported.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Conclusion<\/jats:title>\n                <jats:p>Enrichment of bread with HT resulted in significant body fat mass reduction and positive effects on fasting glucose, insulin and HbA<jats:sub>1<\/jats:sub>c levels. It also contributed to reductions in inflammatory markers and blood lipid levels. Incorporation of HT in staple foods, like bread, may improve their nutritional profile and, in terms of a balanced diet, may contribute to the management of chronic diseases.<\/jats:p>\n              <\/jats:sec><jats:sec>\n                <jats:title>Trial registration<\/jats:title>\n                <jats:p>The study was prospectively registered in clinicaltrials.gov (24th May 2021). ClinicalTrials.gov Identifier: NCT04899791.<\/jats:p>\n              <\/jats:sec>","DOI":"10.1007\/s00394-023-03133-9","type":"journal-article","created":{"date-parts":[[2023,4,5]],"date-time":"2023-04-05T16:42:27Z","timestamp":1680712947000},"page":"2165-2176","update-policy":"https:\/\/doi.org\/10.1007\/springer_crossmark_policy","source":"Crossref","is-referenced-by-count":26,"title":["Positive contribution of hydroxytyrosol-enriched wheat bread to HbA1c levels, lipid profile, markers of inflammation and body weight in subjects with overweight\/obesity and type 2 diabetes mellitus"],"prefix":"10.1007","volume":"62","clinical-trial-number":[{"clinical-trial-number":"nct04899791","registry":"10.18810\/clinical-trials-gov"}],"author":[{"given":"Panagiota","family":"Binou","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Athena","family":"Stergiou","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Ourania","family":"Kosta","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Nikolaos","family":"Tentolouris","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5079-1010","authenticated-orcid":false,"given":"Vaios T.","family":"Karathanos","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2023,4,5]]},"reference":[{"key":"3133_CR1","unstructured":"International Diabetes Federation (IDF) ATLAS (2021) Internet. https:\/\/diabetesatlas.org\/. 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