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

Objective: The aim of present study was to compare the effect of cumin bread (designed on a mixture of wheat flour and cumin powder ۲%) and white bread on the satiety index of healthy adults. Materials and Methods: This randomized controlled cross-over clinical trial was conducted on ۱۵ healthy participants. Volunteers were randomly allocated into ۲ groups to consume either cumin bread or the white bread. The satiety index was measured over a period of ۱۲۰ minutes. Results: ۱۲ out of ۱۵ 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= ۰.۰۰۰۱). 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.

کلیدواژه ها:

Cumin ، Bread ، Satiety index ، Persian medicine