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Determination of Quercus Flour effect on the glycemic index, glycemic load and satiety index of white bread in healthy subjects

The effect of Quercus flour on the glycemic index, glycemic load and satiety index of white bread in healthy subjects

Status
Active, not recruiting
Phases
Unknown
Study type
Interventional
Source
IRCT
Registry ID
IRCT20180201038584N1
Enrollment
30
Registered
2018-07-04
Start date
2018-01-17
Completion date
Unknown
Last updated
2018-09-11

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

Conditions

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Interventions

Intervention 1: Intervention group: Breads made from white wheat flour, water, improver, salt and yeast, which each person randomly consumes once in the course of this 4-week intervention. This bread

Sponsors

Ahvaz University of Medical Sciences
Lead Sponsor

Eligibility

Sex/Gender
All
Age
20 Years to 40 Years

Inclusion criteria

Inclusion criteria: The level of fasting blood glucose is normal (less than 110 mg / ml) BMI normal (18.5 to 24.9) Follow the normal diet

Exclusion criteria

Exclusion criteria: Taking medications and diseases that affect the metabolism of blood sugar and the amount of hunger and satiety. Pregnancy Lactation

Design outcomes

Primary

MeasureTime 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, the second week and the third week. Method of measurement: Using the VAS Questionnaire and Formula.;Glycemic index. Timepoint: Blood glucose measurements in fasting state and 90, 60, 45, 30, 15 and 120 minutes after eating. Method of measurement: Using formula.

Secondary

MeasureTime frame
Glycemic load. Timepoint: First week, second week, third week. Method of measurement: Using formula.

Countries

Iran (Islamic Republic of)

Contacts

Public ContactZahra Salimi

Ahvaz University of Medical Sciences

salimi.z@ajums.ac.ir+98 61 3373 8383

Outcome results

None listed

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