Determination of glycemic index, glycemic load and the satiety index of breads made with wheat flour-barley flour and wheat flour-oat flour in healthy subjects

the effect of the glycemic index, glycemic load and satiety index of breads made with wheat flour-barley flour and wheat flour-oat flour in healthy subjects

Status

Active, not recruiting

Phases

Unknown

Study type

Interventional

Source

IRCT

Registry ID

IRCT20180522039780N1

Enrollment

Registered

2018-06-19

Start date

2018-02-02

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

healthy people.

Interventions

Intervention 1: Intervention group: Breads made with white wheat flour. Intervention 2: Intervention group: Bread made from blend of barley flour and white flour to a ratio of 1/2. Intervention 3: In

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 dietBMI

Exclusion criteria

Exclusion criteria:

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, the second week, the third week, forth week and fifth week. Method of measurement: Using the VAS Questionnaire and Formula.;Glycemic index. Timepoint: Measurement of fasting and accurate fasting blood glucose levels at 15, 30, 45, 60, 90 and 120 after glucose and any of the breads in the first, second, third, fourth and fifth weeks. Method of measurement: Using the glucometer device.	—

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, the second week, the third week, forth week and fifth week. Method of measurement: Using the VAS Questionnaire and Formula.;Glycemic index. Timepoint: Measurement of fasting and accurate fasting blood glucose levels at 15, 30, 45, 60, 90 and 120 after glucose and any of the breads in the first, second, third, fourth and fifth weeks. Method of measurement: Using the glucometer device.

—

Secondary

Measure	Time frame
Glycemic load. Timepoint: First week, second week, third week, forth week, fifth week, sixth week. Method of measurement: Using formula.	—

Countries

Iran (Islamic Republic of)

Contacts

Public ContactMohaddese Zendehdel

Ahvaz University of Medical Sciences

zendehdel.m@ajums.ac.ir+98 61 3373 8383

Outcome results

None listed

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