دوره 10، شماره 4 - ( 8-1404 )
جلد 10 شماره 4 صفحات 552-542 |
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Khodaie S, Nikkhah H, Safari A A, Namiranian N, Mozaffari-Khosravi H, Razavi R et al . The Effect of Bread with and without Cumin on Glycemic Index, Glycemic Load and Glycemic Response in Healthy People: A Randomized Clinical Trial. JNFS 2025; 10 (4) :542-552
URL: http://jnfs.ssu.ac.ir/article-1-1239-fa.html
URL: http://jnfs.ssu.ac.ir/article-1-1239-fa.html
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. 1404; 10 (4) :542-552
چکیده: (516 مشاهده)
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
دریافت: 1403/11/2 | انتشار: 1404/8/28 | انتشار الکترونیک: 1404/8/28
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