]>
IRCT20160221026684N5 IRCT 2023-09-27 Yazd University of Medical Sciences Determining the satiety index of bread containing cumin Evaluation of glycemic index of bread containing cumin in healthy individuals 2023-09-23 anticipated 10 Complete https://irct.ir/trial/72655 observational Randomization: Randomized, Blinding: Double blinded, Placebo: Used, Assignment: Parallel, Purpose: Prevention, Randomization description: In terms of gender, age and body mass index, stratified randomization is performed. First, we prepare a complete list of volunteers to participate in the study, then based on age, sex and body mass index, it will be divided into three groups and randomization will be done in each layer. Finally, based on the above criteria, we will have two groups of random and layered, Blinding description: In this study, only the main researchers are aware of the type of bread. The participating volunteers and other people involved in the project have no information about the type of bread. Both breads are similar in terms of shape, color, smell, packaging and appearance, and blinding has been done between them. N/A Healthy people. 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 additives such as salt and standard ingredients to improve the quality of bread. Intervention 2: Control group: Bread made from white wheat flour - The flour composition includes 98% white wheat flour + the remaining 2%, including sourdough and authorized bread additives such as salt and standard ingredients that improve the quality of bread. Yes - There is a plan to make this available What will be shared: Satiety index Data : Data on the main outcome will be made available to other researchers with the permission of the first executor When: starting 6 months after publication To whom: people working in academic institutions Conditions: Coordinate with project analyzer Where to obtain: dr seyed ali khodaie: 03537280215 dr.seyedalikhodaie@yahoo.com How to obtain: Request data from Yazd University of Medical Sciences, approval of the director of the Diabetes Research Center, approval of the first executor of the project Comments:
public Seyed Ali Khodaie
North Shahid Sadoughi BLVD
Yazd Iran (Islamic Republic of) 8917693571 +98 35 3728 0215 dr.seyedalikhodaie@yahoo.com Yazd University of Medical Sciences scientific Seyed Ali Khodaie
North Shahid Sadoughi blvd
Yazd Iran (Islamic Republic of) 8917693571 +98 35 3728 0215 dr.seyedalikhodaie@yahoo.com Yazd University of Medical Sciences Iran (Islamic Republic of) Healthy people 18.5 < BMI < 25 Have a usual diet 20 years 50 years Both 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 Prevention Prevention 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 additives such as salt and standard ingredients to improve the quality of bread Control group: Bread made from white wheat flour - The flour composition includes 98% white wheat flour + the remaining 2%, including sourdough and authorized bread additives such as salt and standard ingredients that improve the quality of bread 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. Yazd University of Medical Sciences Approved 2023-06-14 Ethics committee of shahid sadoughi university of medical sciences Diabetes Research Center, Talar-e-Honar Alley, Shahid Sadoughi Blvd, Yazd Yazd Yazd Iran (Islamic Republic of)