M. Gizem KESER, Hülya HACİŞAHİNOĞULLARI, Kubilay KARŞIDAĞ, Hüsamettin VATANSEV, Suleyman IPEKCİ, Hafize YAĞCILAR TAN

Tip 2 Diyabetli Türk Hastalarda Karbonhidrat ve Yağların Etkileri

Amaç: Bu çalışma, tip 2 diyabetlilerde t enerji yoğunluğu bakımından benzer, karbonhidrat ve yağ bakımından farklı olan farklı diyet türlerinin bazı kan parametreleri üzerindeki etkilerini değerlendirmeyi amaçlamıştır. Gereç ve Yöntemler: 33 tip 2 diyabet hastasının yer aldığı bu çalışmada, katılımcılara 7 gün arayla iki farklı çeşit öğle yemeği sunulmuştur. Katılımcılardan bu öğünlerin tüketilmesinden yarım saat önce ve sonra (0-180 dakika) venöz kan örnekleri alınmıştır. Glikoz, insülin, düşük yoğunluklu lipoprotein (LDL-C), yüksek yoğunluklu lipoprotein (HDL-C) ve trigliserit gibi kan parametreleri kan örnekleri aracılığıyla analiz edilmiştir. Bulgular: Standart öğün ve etli ekmek tüketimi öncesi ve sonrası kan şekeri değişim değerleri arasında fark bulunmamıştır. Ayrıca, test öğününün tüketilmesinden sonra, katılımcıların 60 ve 90 dakikadaki ortalama insülin düzeyi değerleri arasındaki fark, standart öğünden daha düşük bulunmuş ve eğrinin altındaki alan anlamlı bulunmuştur (p0.05). Sonuç: Literatürdeki diğer araştırmalarda olduğu gibi, karbonhidrat oranı yüksek gıdalarla karşılaştırıldığında, yağ oranı yüksek gıdalar daha geç glisemik etkilere sahiptir. Geleneksel ve yaygın olarak tüketilen besinlerin diyabetiklerin kan parametreleri üzerine etkisi konusunda daha detaylı çalışmaların yapılması gerekmektedir.

Anahtar Kelimeler:

Tip 2 diyabet, Kan glikozu, İnsülin yanıtı, Diyet

Effects of Carbohydrate and Fats in Turkish Patients with Type 2 Diabetes

Aim: This study aimed to assess the effects of different kinds of diet, which were similar in total energy density but different in carbohydrate and fats, on some blood parameters in type 2 diabetics. Materials and Methods: In this study, 33 type 2 diabetics, participants were offered two different kinds of lunches within 7 days intervals. Venous blood samples were collected from the participants half an hour before and after the consumption of these meals (0-180 minutes). Blood parameters such as glucose, insulin, low-density lipoprotein (LDL-C), high-density lipoprotein (HDL-C), and triglyceride were analyzed through blood samples. Results: There was no significance between the values of the change in blood glucose before and after their consumption of the standard meal and etli ekmek. After the consumption of the etli ekmek difference between the participants’ mean insulin level values at 60 and 90 minutes was lower than the standard meal. The values under the curve (AUC) were found to be significant (p0.05). Conclusion: As with other research in the literature, in comparison with foods high in carbohydrates, foods high in fat later have glycemic effects. It is necessary to conduct more detailed studies on the effect of traditional and common foods on the blood parameters of diabetics.

Keywords:

Type 2 Diabetes Mellitus, Blood glucose, Insulin response, Diet,

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