The Cumin Bread Satiety Index: A Randomized Controlled Cross-over Study

Seyed-Ali  Khodaie; Roghaye  Razavi; Ali Akbar  Safari; Nasim  Namiranian; Hassan  Mozaffari-Khosravi; Haniyeh  Nikkhah; Mohammad  Kamalinejad

doi:10.18502/ijdo.v17i4.20037

Seyed-Ali Khodaie MD-PhD of Persian medicine, Diabetes Research Center, Non-Communicable Disease Research Institute, Shahid Sadoughi University of Medical Sciences,Yazd, Iran
Roghaye Razavi Master of Nutrition, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Ali Akbar Safari Pharm D, PhD of Traditional pharmacy Evidence-based Phytotherapy and Complementary Medicine Research Center, Alborz University of Medical Sciences, Karaj, Iran
Nasim Namiranian MD, Associate Professor of Community & preventive medicine, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi university of medical sciences, Yazd, Iran
Hassan Mozaffari-Khosravi Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences,Yazd, Iran.
Haniyeh Nikkhah PhD student of Genetic, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi university of medical sciences, Yazd, Iran
Mohammad Kamalinejad DSc, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran.

DOI: https://doi.org/10.18502/ijdo.v17i4.20037

Keywords: Cumin, Bread, Satiety index, Persian medicine

Abstract

Objective: The aim of present study was to compare the effect of cumin bread (designed on a mixture of wheat flour and cumin powder 2%) and white bread on the satiety index of healthy adults.

Materials and Methods: This randomized controlled cross-over clinical trial was conducted on 15 healthy participants. Volunteers were randomly allocated into 2 groups to consume either cumin bread or the white bread. The satiety index was measured over a period of 120 minutes.

Results: 12 out of 15 participants completed the study and were included in the final analysis. The results showed that the consumption of cumin bread compared to white bread significantly increased the satiety index (P= 0.0001). Additionally, the participants did not report any complaints when consuming cumin bread or white bread.

Conclusion: The present study suggests that cumin bread has a greater potential to enhance satiety compared to white bread. This result highlight cumin bread may be an effective strategy for improving satiety in healthy individuals. Further studies are needed to validate these preliminary results and to further elucidate the underlying mechanisms