The Effect of Bread with and without Cumin on Glycemic Index, Glycemic Load and Glycemic Response in Healthy People: A Randomized Clinical Trial

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

doi:10.18502/jnfs.v10i4.20009

Seyed-Ali Khodaie Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Haniyeh Nikkhah Stem Cell Biology Research Center, Yazd Reproductive Sciences Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Ali Akbar Safari Evidence-Based Phytotherapy and Complementary Medicine Research Center, Alborz University of Medical Sciences, Karaj, Iran
Nasim Namiranian Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Hassan Mozaffari-Khosravi Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Roghaye Razavi Diabetes Research Center, Non-Communicable Diseases Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran
Mohammad Kamalinejad School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

DOI: https://doi.org/10.18502/jnfs.v10i4.20009

Keywords: Bread; Cuminum; Glycemic index; Glycemic load; Persian medicine

Abstract

Background: This study aimed to evaluate the effects of bread with and without cumin on glycemic index (GI), glycemic load (GL), and postprandial glycemic response in healthy adults. Methods: In this randomized clinical trial, 27 healthy participants were assigned to consume either cumin bread (made with 98% Setareh flour and 2% cumin powder) or ordinary bread (made with Setareh flour). Both breads were baked under identical conditions. Capillary blood glucose was measured at fasting and at 15, 30, 45, 60, 90, and 120 minutes after consumption. Then, GI and GL were calculated using standard methods based on glucose response and carbohydrate content. Results: Twenty participants completed the study. Cumin bread significantly reduced both GI and GL compared to ordinary bread (P<0.001). However, no significant differences were found between the groups in blood glucose levels at any measured time points. No adverse effects were reported following consumption of either bread. Conclusion: Incorporating cumin into wheat bread significantly lowers its GI and GL without affecting short-term glycemic response or causing side effects in healthy individuals