IRCT20181016041362N1 IRCT 2018-11-19 Ahvaz University of Medical Sciences Determination of glycemic index, glycemic load and satiety index of cookies prepared from white wheat flour and whole oleaster powder In healthy people Survey glycemic index, glycemic load and satiety index of cookies prepared from white wheat flour and whole oleaster powder In healthy people 2018-11-22 anticipated 30 Complete https://irct.ir/trial/34678 interventional Randomization: N/A, Blinding: Not blinded, Placebo: Not used, Assignment: Parallel, Purpose: Prevention. N/A healthy people. Intervention 1: Intervention group: cookies made from white wheat flour, water, baking powder, salt and oil, which each person randomly consumes once in the course of this 4-week intervention. This cookie should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 2: Intervention group: cookies made from mixture of whole oleaster powder and white flour to a ratio of 1/2, water, baking powder, salt and oil, which each person randomly consumes once in the course of this 4-week intervention.This cookie should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 3: Intervention group: cookies made from mixture of 1/4 whole oleaster powder and 3/4 white flour , water,baking powder, salt and oil, which each person randomly consumes once in the course of this 4-week intervention. This cookie should contain 50 grams of available carbohydrates for the glycemic index and 1,000 kiloules (240 kilocalories) of energy for the Satiety index. Intervention 4: Intervention group: Glucose solution(50 g dissolved in 250 ml of water) used to determine the glycemic index as a reference food. Undecided - It is not yet known if there will be a plan to make this available Justification or reason for indecision in sharing IPD is No more information