İlker PAZARBAŞI, Filiz AKBIYIK, ASLI AKYOL MUTLU

Sütlü ve Bitter Çikolatanın Kan Glikoz, İnsülin ve Subjektif Doygunluk Yanıtı Üzerine Etkisi

Amaç: Bu çalışmanın amacı, sütlü ve bitter çikolatanın tek seferde tüketiminin kan şekeri ve insülin yanıtları üzerindeki etkisini karşılaştırmak ve bireylerin çikolata tüketimi sonrası doygunluk yanıtını değerlendirmektir. Bireyler ve Yöntem: Randomize çapraz geçişli olan bu çalışmaya on beş sağlıklı ve ideal vücut ağırlığında olan kadın bireyler katılmıştır. Katılımcılar 2 farklı test gününde aynı markaya ait ve kakao içerikleri farklı olan 80 g sütlü çikolata (%30 kakao) ve 80 g (%70 kakao) bitter çikolata tüketmişlerdir. Çikolata tüketimi öncesinde ve çikolata tüketimini takiben 15, 30, 60, 90, 120 ve 180. dakikalarda katılımcıların iştah durumları 100-mm VAS (vizuel analog skala) ölçeği ile ölçülmüştür. Ayrıca, 0., 60, 120, ve 180., dakikalarda katılımcılardan kan örnekleri alınarak kan şekeri ve insülin düzeyleri saptanmıştır. Bulgular: Sütlü ve bitter çikolata tüketiminin bireylerin kan şekeri ve insülin değerleri üzerinde anlamlı bir etkisi bulunmamıştır (p>0.05). Kan şekeri ve insülin değerlerinin zamana göre değişim grafiğinin eğri altı alan değerleri de anlamlı bir fark göstermemiştir (p>0.05). 100-mm VAS ölçeği ile değerlendirilen subjektif doygunluk yanıtı çikolatalar arasında benzer bulunmuştur (p>0.05). Sonuç: Mevcut çalışmada, bitter çikolatanın akut kan şekeri, insülin ve subjektif doygunluk yanıtları üzerinde anlamlı bir etkisi saptanmamıştır. Konu ile ilişkili daha uzun süreli ve çikolataların besin ögesi miktarlarının eşitlendiği çalışmaların yapılması gerekmektedir

Effect of Milk and Dark Chocolate on Blood Glucose, Insulin and Subjective Satiety Response

Aim: The aim of this study was to compare the effects of milk and dark chocolate consumption on acute blood glucose, insulin and satiety response. Subjects and Method: Fifteen, healthy women with ideal body weights involved in this randomized cross-over study. On two different test days participants consumed same brand chocolates with different cocoa contents as milk chocolate (30% cocoa) and dark chocolate (70% cocoa). Participants’ satiety response was measured by 100 mm VAS (visual analogue scale) before and after chocolate consumption at 15, 30, 60, 90, 120 and 180 min in addition, blood samples were taken at 0, 60, 120 and 180 min to measure glucose and insulin levels. Results: There was no significant effect of milk or dark chocolate consumption on blood glucose and insulin levels (p>0.05). Area under curve data of blood glucose and insulin levels were similar between the test days (p>0.05). Participants’ subjective satiety response to chocolate intake was also alike (p>0.05). Conclusion: Current study showed no significant effect of dark chocolate on blood glucose, insulin and subjective satiety response. Long-term studies in which the macro nutrient composition of chocolates equalized are needed to clarify present results

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