Determination of glycemic index of bread containing cumin

Evaluation of glycemic index of bread based on cumin in healthy individuals

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

IRCT

Registry ID

IRCT20160221026684N3

Enrollment

Registered

2022-03-19

Start date

2022-03-06

Completion date

Unknown

Last updated

2022-04-04

For informational purposes only — not medical advice. Sourced from public registries and may not reflect the latest updates. Terms

Conditions

Healthy people.

Interventions

Intervention 1: Intervention group: Bread made from whole wheat flour and cumin- Flour composition includes 96% whole wheat flour + 2% cumin powder + 2% The rest includes dough and permitted bread add

Eligibility

Sex/Gender

All

Age

20 Years to 45 Years

Inclusion criteria

Inclusion criteria: Age: 20 to 45 years No known disease Body mass index in the range of 18-25

Exclusion criteria

Exclusion criteria: FBS>105 mg/dl Smoker Opioid addiction Pregnancy and Breast feeding special diet Professional sports exercises Metabolic disorders Taking drugs that affect blood glucose metabolism

Design outcomes

Primary

Measure	Time frame
Glycemic index. Timepoint: Measurement of fasting blood glucose and times of 15, 30, 45, 60, 90 and 120 minutes after eating glucose solution and each of the breads, in four non-consecutive days. Method of measurement: Using glucometer device and formula.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactSeyed Ali Khodaie

Yazd University of Medical Sciences

dr.seyedalikhodaie@yahoo.com+98 35 3728 0215

Outcome results

None listed

Source: IRCT (via WHO ICTRP) · Data processed: Feb 4, 2026