healty subjects.
Conditions
Interventions
Intervention 1: white wheat bread. Intervention 2: Bread made from a mixture of white wheat flour and chickpea flour (1/2 ratio). Intervention 3: Bread made from a mixture of white wheat flour and chi
Lifestyle
Bread made from a mixture of white wheat flour and chickpea flour (1/2 ratio)
Bread made from a mixture of white wheat flour and chickpea flour (1/4 ratio)
Sponsors
Vice Chancellor for Research and Technology Development of Ahvaz Jundishapur University of Medical
Eligibility
Sex/Gender
All
Age
20 Years to 50 Years
Inclusion criteria
Inclusion criteria: Inclusion criter: age 20-50 year; healthy; normal diet; normal weight. Exclusion criteria:abnormality of glucose metabolism; smoking; pregnancy;lactation; having metabolic disease; taking medicine that affect blood glucose metabolism; any gastrointestinal impairment; having a special diet.
Exclusion criteria
Exclusion criteria:
Design outcomes
Primary
| Measure | Time frame |
|---|---|
| Satiety index. Timepoint: Determining satiety rate at fasting and every 15 minutes after ingestion of breads for 2 hours. Method of measurement: Using VAS questionnaire and formula.;Glycemic index. Timepoint: Measuring blood glucose at fasting and at 15, 30, 45, 60, 90 and 120 minutes after food ingestion in week 1,week 2 and week 3. Method of measurement: Using formula. | — |
Secondary
| Measure | Time frame |
|---|---|
| Glycemic load. Timepoint: week 1, week 2, week 3. Method of measurement: using formula. | — |
Countries
Iran (Islamic Republic of)
Contacts
Public ContactElham Kazem Assareh
Pardis Division of Ahvaz Jundishapur University of Medical Sciences
Outcome results
None listed