The cumin bread satiety index: A Randomized controlled Cross-over Study

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

doi:10.18502/ijdo.v17i4.20037

Volume 17, Issue 4 (10-2025) IJDO 2025, 17(4): 229-237 | Back to browse issues page

‎ 10.18502/ijdo.v17i4.20037

Mendeley

Zotero

RefWorks

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) :229-237
URL: http://ijdo.ssu.ac.ir/article-1-990-en.html

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 ^*

DSc, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran. & Research & Development Manager, Sepid Gohar Qeshm Company. Tehran, Iran.

Abstract: (154 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.

Keywords: Cumin, Bread, Satiety index, Persian medicine

Full-Text [PDF 739 kb] (118 Downloads)

Type of Study: Research | Subject: Special
Received: 2024/12/12 | Accepted: 2025/05/20 | Published: 2025/10/30

References

1. Keogh J, Atkinson F, Eisenhauer B, Inamdar A, Brand-Miller J. Food intake, postprandial glucose, insulin and subjective satiety responses to three different bread-based test meals. Appetite. 2011;57(3):707-10. [DOI:10.1016/j.appet.2011.08.015]

2. Rolls BJ. Carbohydrates, fats, and satiety. The American journal of clinical nutrition. 1995;61(4):960S-7S. [DOI:10.1093/ajcn/61.4.960S]

3. Mayer J. Glucostatic mechanism of regulation of food intake. New England Journal of Medicine. 1953;249(1):13-6. [DOI:10.1056/NEJM195307022490104]

4. Flint A, Gregersen NT, Gluud LL, Møller BK, Raben A, Tetens I, et al. Associations between postprandial insulin and blood glucose responses, appetite sensations and energy intake in normal weight and overweight individuals: a meta-analysis of test meal studies. British Journal of Nutrition. 2007;98(1):17-25. [DOI:10.1017/S000711450768297X]

5. Isaksson H, Fredriksson H, Andersson R, Olsson J, Åman P. Effect of rye bread breakfasts on subjective hunger and satiety: a randomized controlled trial. Nutrition Journal. 2009;8(1):39. [DOI:10.1186/1475-2891-8-39]

6. Kehlet U, Kofod J, Holst JJ, Ritz C, Aaslyng MD, Raben A. Addition of rye bran and pea fiber to pork meatballs enhances subjective satiety in healthy men, but does not change glycemic or hormonal responses: A randomized crossover meal test study. The Journal of nutrition. 2017;147(9):1700-8. [DOI:10.3945/jn.117.250332]

7. Bo S, Seletto M, Choc A, Ponzo V, Lezo A, Demagistris A, et al. The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial. Food research international. 2017;92:40-7. [DOI:10.1016/j.foodres.2016.12.019]

8. Gonzalez-Anton C, Lopez-Millan B, Rico MC, Sanchez-Rodriguez E, Ruiz-Lopez MD, Gil A, et al. An enriched, cereal-based bread affects appetite ratings and glycemic, insulinemic, and gastrointestinal hormone responses in healthy adults in a randomized, controlled trial. The Journal of nutrition. 2015;145(2):231-8. [DOI:10.3945/jn.114.200386]

9. Yuan JY, Smeele RJ, Harington KD, van Loon FM, Wanders AJ, Venn BJ. The effects of functional fiber on postprandial glycemia, energy intake, satiety, palatability and gastrointestinal wellbeing: a randomized crossover trial. Nutrition journal. 2014;13(1):76. [DOI:10.1186/1475-2891-13-76]

10. Shishehbor F, Salimi Z, Veissi M, Malehi AS, Shiri-Nasab M, Helli B. Effect of oak flour on glycemic index and satiety index of white bread. Iranian Red Crescent Medical Journal. 2020;22(1):e95552. [DOI:10.5812/ircmj.95552]

11. Wang PY, Fang JC, Gao ZH, Zhang C, Xie SY. Higher intake of fruits, vegetables or their fiber reduces the risk of type 2 diabetes: A meta‐analysis. Journal of diabetes investigation. 2016;7(1):56-69. [DOI:10.1111/jdi.12376]

12. Zurbau A, Au‐Yeung F, Blanco Mejia S, Khan TA, Vuksan V, Jovanovski E, et al. Relation of different fruit and vegetable sources with incident cardiovascular outcomes: a systematic review and meta‐analysis of prospective cohort studies. Journal of the American Heart Association. 2020;9(19):e017728. [DOI:10.1161/JAHA.120.017728]

13. Breen C, Ryan M, Gibney MJ, Corrigan M, O'Shea D. Glycemic, insulinemic, and appetite responses of patients with type 2 diabetes to commonly consumed breads. The Diabetes Educator. 2013;39(3):376-86. [DOI:10.1177/0145721713479675]

14. Gonzalez-Anton C, Artacho R, Ruiz-Lopez MD, Gil A, Mesa MD. Modification of appetite by bread consumption: a systematic review of randomized controlled trials. Critical reviews in food science and nutrition. 2017;57(14):3035-50. [DOI:10.1080/10408398.2015.1084490]

15. Emami SA, Sobhani Z. Characteristics of different ethnic and traditional bread from the perspective of Islamic traditional medicine. Journal of Ethnic Foods. 2020;7(1):13. [DOI:10.1186/s42779-020-00051-7]

16. Morovati A, Pourghassem Gargari B, Sarbakhsh P. Effects of cumin (Cuminum cyminum L.) essential oil supplementation on metabolic syndrome components: A randomized, triple‐blind, placebo‐controlled clinical trial. Phytotherapy research. 2019;33(12):3261-9. [DOI:10.1002/ptr.6500]

17. Taghizadeh M, Memarzadeh MR, Asemi Z, Esmaillzadeh A. Effect of the Cumin cyminum L. intake on weight loss, metabolic profiles and biomarkers of oxidative stress in overweight subjects: a randomized double-blind placebo-controlled clinical trial. Annals of Nutrition and Metabolism. 2015;66(2-3):117-24. [DOI:10.1159/000373896]

18. Khodaie S-A, Nikkhah H, Safari AA, Namiranian N, Mozaffari-Khosravi H, Razavi R, et al. T The Effect of Bread with and without Cumin on Glycemic Index, Glycemic Load and Glycemic Response in Healthy People: A Randomized Clinical Trial. Journal of Nutrition and Food Security.2025;10(4):1-11. [DOI:10.18502/jnfs.v10i4.20009]

19. Ainsworth BE, Haskell WL, Whitt MC, Irwin ML, Swartz AM, Strath SJ, et al. Compendium of physical activities: an update of activity codes and MET intensities. Medicine and science in sports and exercise. 2000;32(9; SUPP/1):S498-504. [DOI:10.1097/00005768-200009001-00009]

20. Castell GS, Serra-Majem L, Ribas-Barba L. What and how much do we eat? 24-hour dietary recall method. Nutricion hospitalaria. 2015;31(3):46-8.

21. Coe S, Ryan L. White bread enriched with polyphenol extracts shows no effect on glycemic response or satiety, yet may increase postprandial insulin economy in healthy participants. Nutrition Research. 2016;36(2):193-200. [DOI:10.1016/j.nutres.2015.10.007]

22. Amoah I, Cairncross C, Merien F, Rush E. Glycaemic and appetite suppression effect of a vegetable-enriched bread. Nutrients. 2021;13(12):4277. [DOI:10.3390/nu13124277]

23. Russo A, Stevens JE, Wilson T, Wells F, Tonkin A, Horowitz M, et al. Guar attenuates fall in postprandial blood pressure and slows gastric emptying of oral glucose in type 2 diabetes. Digestive diseases and sciences. 2003;48(7):1221-9. [DOI:10.1023/A:1024182403984]

24. Lee YP, Mori TA, Sipsas S, Barden A, Puddey IB, Burke V, et al. Lupin-enriched bread increases satiety and reduces energy intake acutely. The American journal of clinical nutrition. 2006;84(5):975-80. [DOI:10.1093/ajcn/84.5.975]

25. Wolever TM, Leung J, Vuksan V, Jenkins AL. Day-to-day variation in glycemic response elicited by white bread is not related to variation in satiety in humans. Appetite. 2009;52(3):654-8. [DOI:10.1016/j.appet.2009.03.001]

26. Guzar I. Effect of starch-polyphenol interactions on starch hydrolysis: University of Guelph; 2012.

27. Englyst KN, Englyst HN, Hudson GJ, Cole TJ, Cummings JH. Rapidly available glucose in foods: an in vitro measurement that reflects the glycemic response. The American journal of clinical nutrition. 1999;69(3):448-54. [DOI:10.1093/ajcn/69.3.448]

28. Martins ZE, Pinho O, Ferreira IM, Jekle M, Becker T. Development of fibre-enriched wheat breads: impact of recovered agroindustrial by-products on physicochemical properties of dough and bread characteristics. European Food Research and Technology. 2017;243(11):1973-88. [DOI:10.1007/s00217-017-2903-5]

29. Chambers L, McCrickerd K, Yeomans MR. Optimising foods for satiety. Trends in Food Science & Technology. 2015;41(2):149-60. [DOI:10.1016/j.tifs.2014.10.007]

30. Williams BA, Mikkelsen D, Flanagan BM, Gidley MJ. "Dietary fibre": moving beyond the "soluble/insoluble" classification for monogastric nutrition, with an emphasis on humans and pigs. Journal of Animal Science and Biotechnology. 2019;10(1): 1-12. [DOI:10.1186/s40104-019-0350-9]

31. Perry B, Wang Y. Appetite regulation and weight control: the role of gut hormones. Nutrition & diabetes. 2012;2(1):e26. [DOI:10.1038/nutd.2011.21]

32. Steinert RE, Feinle-Bisset C, Asarian L, Horowitz M, Beglinger C, Geary N. Ghrelin, CCK, GLP-1, and PYY (3-36): secretory controls and physiological roles in eating and glycemia in health, obesity, and after RYGB. Physiological reviews. 2017;97(1):411-63. [DOI:10.1152/physrev.00031.2014]

33. Wanders AJ, van den Borne JJ, de Graaf C, Hulshof T, Jonathan MC, Kristensen M, et al. Effects of dietary fibre on subjective appetite, energy intake and body weight: a systematic review of randomized controlled trials. Obesity reviews. 2011;12(9):724-39. [DOI:10.1111/j.1467-789X.2011.00895.x]

34. Kristensen M, Jensen MG. Dietary fibres in the regulation of appetite and food intake. Importance of viscosity. Appetite. 2011;56(1):65-70. [DOI:10.1016/j.appet.2010.11.147]

35. Peters HP, Mela DJ. The role of the gastrointestinal tract in satiation, satiety, and, food intake: evidence from research in humans. Appetite and Food Intake: Behavioral and Physiological Considerations. CRC Press, Taylor & Francis Group: Boca Raton, FL. 2008:187-211. [DOI:10.1201/9781420047844.ch10]

36. Blundell J, De Graaf C, Hulshof T, Jebb S, Livingstone B, Lluch A, et al. Appetite control: methodological aspects of the evaluation of foods. Obesity reviews. 2010;11(3):251-70 [DOI:10.1111/j.1467-789X.2010.00714.x]