A comparison of blood glucose and insulin responses in subjects with non-insulin dependent diabetes mellitus consuming potato alone, and potato with sunflower oil

Year 2019, Issue: 15, 440 - 449, 31.03.2019

Sabiha Zeynep Aydenk Köseoğlu

https://doi.org/10.31590/ejosat.497012

Cited By: 1

Abstract

Aim: The objective of this study was to compare between carbohydrate intake and carbohydrate with sunflower oil intake effects on blood glucose and insulin levels for using to plan the diets for type II diabetes mellitus.

Material and method: In our study, two types of test foods were given to 10 voluntary type II diabetic patients (4 male, 6 female, mean age 50.3 ± 14.6 years and mean duration of diabetes 3.1 ± 0.3 years), and fasting and postprandial blood sugar and insulin parameters were examined and compared.

As the 1st test meal: 250 grams of potato (containing 50 grams of carbohydrate) were boiled for 45 minutes, then fed to the subjects.

As a 2nd test meal: after 14 days from the 1st test meal, 250 grams of potato were boiled for 45 minutes, peeled and fed in puree form with the addition of 20 ml sunflower oil.

Blood samples were taken before and 30, 60, 90 and 120 minutes after the test meals, respectively.

Results: When the serum glucose and insulin levels in blood samples from patients were examined, the relationship between potato alone and potato with sunflower oil co-administration was not statistically significant (p>0.05, for all times)

Similarly, there was no difference in glucose areas after the 1st and 2nd test meals (p=0.562, p>0.05). There was also no significant difference in the serum insulin area after the 1st and 2nd test meals (p=0.900, p>0.05).

Conclusion: There is not a difference in terms of serum glucose and insulin responses in the type II diabetic patients when they are only fed boiled potatoes, a food with high glycaemic index, compared to when the boiled potato is added 20 ml of sunflower oil. As can be understood from this study, when regulating the diet of the type II diabetic patients, it should be planned considering the glycaemic index of the food given as it is, since adding fat to the food does not affect the serum glucose and insulin response.

Keywords

carbohyrate, potato, fat

Tip II Diyabetik Hastalarda Tek Başına Patates Yenmesine ve Patatesin Sıvı Yağla Birlikte Yenmesine Karşı Kan Glukoz ve İnsülin Cevaplarının Karşilaştırılması

Abstract

Amaç: Bu
çalışmanın amacı, Tip2 Diyabetli hastalarda diyet planlamak için karbonhidratların
ve karbonhidratların ayçiçeği yağıyla birlikte alınmasının kan glukoz ve
insülin seviyeleri üzerine etkilerini karşılaştırmaktır.

Materyal ve Metod: Çalışmada, 10 Tip 2
Diyabetli gönüllü hastaya (4 erkek, 6 kadın, ortalama yaşları 50.3 ± 14.6 ve ortalama
Diyabet süreleri 3.1 ± 0.3 yıl olan) 2 tür test yemeği verilmiş, açlıkta ve
toklukta kan şeker ve insülin parametreleri incelenmiş ve karşılaştırılmıştır.

1.Test yemeği olarak: 250 gram
patates (50g karbonhidrat içeren) 45 dakika haşlanmış ve soyulup sonra
katılımcılara yedirilmiştir.

2.Test yemeği olarak: 1.test
yemeğinden 14 gün sonra 250 g patates 45 dakika haşlandıktan sonra soyulmuş,
püre haline getirilip 20 ml ayçiçeği yağı ile karıştırılmış ve katılımcılara
yedirilmiştir

Kan örnekleri açlıkta ve test
yemeklerini takiben 30, 60, 90, 120 dakikalarda alınmıştır. Bulgular:  Hastalardan alınan kan örneklerindeki serum
glukoz ve insülin seviyeleri incelendiğinde, patatesin tek başına ve ayçiçeği
yağıyla birlikte alınması arasındaki ilişki istatistiksel olarak anlamlı
bulunmamıştır. (p>0.05, tüm zamanlarda)

Benzer olarak 1. ve 2. test
yemeklerinden sonra glukoz alanları arasında fark yoktur. (p=0.562, p>0.05).
Aynı zamanda 1. ve 2. Test yemekleri sonrası insülin alanları arasında da far
bulunmamıştır. (p=0.900, p>0.05).

Sonuç: Tip 2
Diyabetli hastalarda yüksek glisemik indekse sahip olan tek başına haşlanmış
patates ve haşlanmış patatesin 20 ml ayçiçeği yağıyla birlikte alınmasının serum
glukoz ve insülin cevapları bakımından bir farkı yoktur. Bu çalışmadan
anlaşıldığı gibi, Tip 2 Diyabetik hastaların diyetleri düzenlenirken, glisemik
indeksi yüksek gıdalara yağ eklenmesi serum glukoz ve insülin cevabını
etkilemediğinden, verilen besinin kendi glisemik indeksi mutlaka göz önüne
alınarak diyet planlanmalıdır.

Keywords

karbonhidrat, yağ

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