Determining the satiety index of bread containing cumin

Evaluation of glycemic index of bread containing cumin in healthy individuals

Status

Recruiting

Phases

Unknown

Study type

Observational

Source

IRCT

Registry ID

IRCT20160221026684N5

Enrollment

Registered

2023-09-27

Start date

2023-09-23

Completion date

Unknown

Last updated

2023-10-16

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 50 Years

Inclusion criteria

Inclusion criteria: Healthy people 18.5 < BMI < 25 Have a usual diet

Exclusion criteria

Exclusion criteria: FBS>105 mg/dl Smoker Opioid addiction Pregnancy and Breast feeding Special diet Professional sports exercises Metabolic disorders Digestive disorders Bariatric surgery Taking drugs that affect blood sugar metabolism, gastric emptying, weight and appetite

Design outcomes

Primary

Measure	Time frame
Satiety index. Timepoint: Measure satiety in fasting and every 15 minutes after eating each bread for up to two hours in the first week and second week. Method of measurement: Using the VAS Questionnaire 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