The cumin bread satiety index: A Randomized controlled Cross-over Study
نویسندگان
1 MD-PhD of Persian medicine, Diabetes Research Center, Non-Communicable Disease Research Institute, Shahid Sadoughi University of Medical Sciences,Yazd, Iran.
2 Master of Nutrition, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
3 MD, Associate Professor of Community & preventive medicine, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi university of medical sciences, Yazd, Iran.
4 DSc, School of Pharmacy, Shahid Beheshti University of Medical Sciences, Tehran, Iran. - Research & Development Manager, Sepid Gohar Qeshm Company. Tehran, Iran.
5 Pharm D, PhD of Traditional pharmacy Evidence-based Phytotherapy and Complementary Medicine Research Center, Alborz University of Medical Sciences, Karaj, Iran.
6 Department of Nutrition, School of Public Health, Shahid Sadoughi University of Medical Sciences,Yazd, Iran. - Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi University of Medical Sciences, Yazd, Iran.
7 PhD student of Genetic, Diabetes Research Center, Non- Communicable Disease Research Institute, Shahid Sadoughi university of medical sciences, Yazd, Iran.
doi
10.18502/ijdo.v17i4.20037چکیده
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 ...
