Iranian Journal of Diabetes and Obesity
Shahid Sadoughi University Of Medical Sciences
Sun, Oct 26, 2025
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Volume 17, Issue 4 (12-2025)
IJDO 2025, 17(4): 0-0 |
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Khodaie S, Razavi R, Safari A A, Namiranian N, Mozaffari-Khosravi H, Nikkhah H et al . The cumin bread satiety index: A Randomized controlled Cross-over Study. IJDO 2025; 17 (4)
URL: http://ijdo.ssu.ac.ir/article-1-990-en.html
URL: http://ijdo.ssu.ac.ir/article-1-990-en.html
Seyed-Ali Khodaie 
, Roghaye Razavi , Ali Akbar Safari , Nasim Namiranian , Hassan Mozaffari-Khosravi , Haniyeh Nikkhah , Mohammad Kamalinejad *
, Roghaye Razavi , Ali Akbar Safari , Nasim Namiranian , Hassan Mozaffari-Khosravi , Haniyeh Nikkhah , Mohammad Kamalinejad *
DSc, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran. & Research & Development Manager, Sepid Gohar Qeshm Company. Tehran, Iran.
Abstract: (18 Views)
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.
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.
Type of Study: Research |
Subject:
Special
Received: 2025/10/26 | Accepted: 2025/12/23 | Published: 2025/12/23
Received: 2025/10/26 | Accepted: 2025/12/23 | Published: 2025/12/23
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