Klinik Uygulamalarda Düşük Glisemik ve/veya Besin İnsülin İndeksli Beslenme Yaklaşımları

Obezite, diyabet ve kalp-damar hastalıkları gibi yaşam tarzıyla ilişkili kronik hastalıkların postprandiyal glisemi ve insülinemi ile ilişkisi bilinmektedir. Bu nedenle, araştırmacılar postprandiyal glisemi ve insülinemiyi kontrol altına alabilecek çeşitli yöntem arayışlarına girmiş ve yeni kavramlar geliştirmişlerdir. Bu kavramlardan en önemlileri 1981 yılında ilk kez tanımlanan glisemik indeks iken, diğeri 1997 yılında ortaya atılan besin insülin indeksidir. Glisemik indeks (Gİ), karbonhidrat içeren besinlerin kan glukozunu yükseltme potansiyelini göstermektedir. Besin insülin indeksi (İİ) ise sadece karbonhidrat içeren besinlerin değil, tüketilen tüm besinlerin insülin düzeyi üzerine etkilerini değerlendirmekte ve böylece protein ve yağların olası etkilerini de göz önünde bulundurmaktadır. Günlük diyette daha çok düşük Gİ’li ve/veya İİ’li besinler tercih edilerek uzun dönemde yaşam tarzı ile ilişkili kronik hastalıklara yakalanma riski azaltılabilir. Aynı zamanda, yapılan çalışmalarda düşük Gİ’li ve/veya İİ’li öğünlerin kısa dönem olumlu etkileri olabileceği de gösterilmiştir. Düşük Gİ’li ve/veya İİ’li öğün tüketimi sonrası, yüksek Gİ’li ve/veya İİ’li öğüne göre postprandiyal hiperglisemi ve hiperinsülinemi oluşumunun önlenebileceği ve açlık hissinin azaltılıp, doygunluğu arttırarak iştahın kontrol altına alınabileceği önerilmektedir. Bu nedenle, düşük Gİ’li ve/veya İİ’li diyetlerin obezite ve diyabet tedavisinde yararlı olabileceğine işaret edilmektedir. Günümüzde, sağlıklı bir yaşam için fiziksel aktivite ve yeterli-dengeli beslenmenin yanısıra tüketilen besinlerin kalitesi de önem kazanmaktadır. Besinin Gİ ve İİ değeri besin kalitesini değerlendirmek amacıyla kullanılabilecek kriterler arasında yer almaktadır.

Low Glycemic Index and/or Food Insulin Index Approaches in Clinical Practice

Lifestyle-related chronic diseases such as obesity, diabetes and cardiovascular diseases are known to be associated with postprandial glycemia and insulinemia. For this reason, researchers have sought out various methods that can control postprandial glycemia and insulinemia and have developed new concepts. The most important of these concepts is the glycemic index, which was first described in 1981, and the other is the food insulin index, introduced in 1997. The glycemic index (GI) shows the blood glucose raising potential of carbohydrate-containing foods. The food insulin index (FII) assesses not only the carbohydrate-containing foods but also the effects of all consumed foods on the insulin level, thus taking into account possible effects of proteins and fats. The risk of chronic life-style related diseases in the long term can be reduced by preferring foods with lower GI and/or FII in the daily diet. It has also been shown in the conducted studies that low GI and/ or FII meals may have short-term positive effects. It is suggested that the postprandial hyperglycemia and hyperinsulinemia can be prevented and the appetite can be controlled by reducing hunger feeling, increasing satiety after low GI and/or FII meal consumption than after high GI and/or FII meal. In this respect, it is pointed out that low GI and/or FII diets may be useful in the treatment of obesity and diabetes. Recently, the quality of the consumed food as well as physical activity and adequate-balanced nutrition become important for a healthy life. The GI and II indices of food are also among the criteria that can be used to assess its quality.

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