Determination of glycemic index, glycemic load and satiety index of cookies prepared from white wheat flour and whole oleaster powder In healthy people

Survey glycemic index, glycemic load and satiety index of cookies prepared from white wheat flour and whole oleaster powder In healthy people

Status

Recruiting

Phases

Unknown

Study type

Interventional

Source

IRCT

Registry ID

IRCT20181016041362N1

Enrollment

Registered

2018-11-19

Start date

2018-11-22

Completion date

Unknown

Last updated

2019-01-14

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: cookies made from white wheat flour, water, baking powder, salt and oil, which each person randomly consumes once in the course of this 4-week intervention. This c

Eligibility

Sex/Gender

All

Age

20 Years to 40 Years

Inclusion criteria

Inclusion criteria: The level of fasting blood glucose in the normal range (less than 110 mg / ml) normal BMI range (18.5 to 24.9 kg / m 2) following the usual diet

Exclusion criteria

Exclusion criteria: Metabolic diseases Diabetes Cardiovascular disease

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 and the third 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 and third 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 and the third 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 and third weeks. Method of measurement: Using the glucometer device.

—

Secondary

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

Countries

Iran (Islamic Republic of)

Contacts

Public ContactJomaneh heidari

Ahvaz University of Medical Sciences

jheidari93@gmail.com+98 61 3338 7142

Outcome results

None listed

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