Aims to find out how adding different amounts of hazelnut to corn flour affects women's blood glucose fluctuations. Women ( = 23) were given loaves of bread containing corn and hazelnut flour (50 g digestible CHO). They were given 50 g of glucose syrup to consume in the first week, normal corn-bread (CB) in the second week, 15 g of corn-bread with hazelnut flour (CB + 15HN) in the third week and 30 g of corn-bread with hazelnut flour (CB + 30HN) in the fourth week. Blood glucose was measured at 0, 15, 30, 30, 45, 60, 90, and 120 min. CB+HN15 AUC values were found to be significantly lower compared to the other breads ( < 0.05). In addition, The GI of CB+HN15 was significantly lower than the GI of the other two breads ( < 0.05). The positive effect on blood glucose fluctuations started to decrease when the addition of hazelnut flour was more than 15 g. Trial Registration: This study registered under ClinicalTrials.gov (Identifier no. NCT06382506).
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