Research Article
BibTex RIS Cite

Determination of the Glycemic Indexes of Some Food Products and Biscuits by In Vitro Methods which Consumed in Turkey

Year 2019, Issue: 16, 940 - 947, 31.08.2019
https://doi.org/10.31590/ejosat.605008

Abstract

The effective and sustainable solutions are being investigated for the prevention and treatment of obesity and diabetes which are important health problems in our country as in all over the world. Glycemic index (GI) values, which are the basis of the dietary quality, are critical for diabetes and healthy nutrition. It has been proven in clinical studies that foods with low GI values reduce the risk of Type 2 diabetes and the importance of glycemic control in the treatment of cardiovascular diseases, obesity and many chronic diseases has been demonstrated in many clinical studies. GI is defined as the classification of foodstuffs according to the glycemic effect of different foods in individuals (increase of blood sugar after food consumption). GI reference ranges are considered; as low ≤55, as moderate 56-69 and as high ≥70 GI. Glycemic index (GI) is a method based on the response of food to postprandial blood glucose compared to a reference food. In this study, GI’ s of some food products and biscuits which are frequently consumed in our country were determined by in vitro glycemic index method. Two different food sample groups were included in the study. In the first group, due to different sources of fiber, carbohydrate and starch known to act on GI; 3 different food samples consisting of red lentils, spaghetti and rice flour were included in the study. In the second group, 3 different biscuit samples consisting of oat-based biscuits, sugar-free form biscuits and sugary-form biscuits which are known that contain high fiber and frequently consumed as snacks, were studied in order to compare the effect of different fiber sources acting on GI. Samples of red lentils, spaghetti, rice flour, oat-based biscuits, sugar-free form biscuits and sugary-form biscuits were purchased from the markets in Istanbul. While the glycemic indexes of white breads which referenced in the glycemic index determination were 66,2-66,4; the glycemic indexes of food samples were in the range of 33,3-51,7, and the glycemic indexes of biscuit samples were in the range of 59,1-69,9. Although the sugar-free form biscuit is light and consisting of oat and bran, the GI value was found to be close to 70 (medium, high). The analyzes were performed in three parallel and Tukey (ANOVA) test was used for statistical analysis of the data.

References

  • ADA (2017). American Diabetes Association (2017). 2. Classification and diagnosis of diabetes. Diabetes care, 40 (Supplement 1), S11-S24.
  • Bell, S.J. & B. Sears, (2003). Low-Glycemic-Load Diets: Impact on Obesity and Chronic Diseases, Critical Reviews in Food Science and Nutrition, 43:4, 357-377, DOI: 10.1080/10408690390826554.
  • Brand-Miller, J. C., Atkinson, F. S., Gahler, R. J., Kacinik, V., Lyon, M. R., & Wood, S. (2012). Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 108(2), 245-248.
  • Brennan, C. S. (2005). Dietary Fibre, Glycaemic response, and Diabetes. Molecular Nutrition and Food Research 49, 560–570.
  • Brennan, C. S., & Brennan, M. A. (2009). Glycemic response reduction in processed food products. In Modern Biopolymer Science (pp. 511-518). Academic Press.
  • Chang, H. C., Huang, C. N., Yeh, D. M., Wang, S. J., Peng, C. H., & Wang, C. J. (2013). Oat prevents obesity and abdominal fat distribution, and improves liver function in humans. Plant Foods for Human Nutrition, 68(1), 18-2.
  • Chiu, C. J., Liu, S., Willett, W. C., Wolever, T. M., Brand-Miller, J. C., Barclay, A. W., & Taylor, A. (2011). Informing food choices and health outcomes by use of the dietary glycemic index. Nutrition Reviews, 69(4), 231-242.
  • Das, S. K., Gilhooly, C. H., Golden, J. K., Pittas, A. G., Fuss, P. J., Cheatham et al., (2007). Long-term effects of 2 energy-restricted diets differing in glycemic load on dietary adherence, body composition, and metabolism in CALERIE: a 1-y randomized controlled trial. The American Journal of Clinical Nutrition, 85(4), 1023-1030.
  • Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33-50.
  • EFSA (2012). Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium‐dependent vasodilation pursuant to Article 13 (5) of Regulation (EC) No 1924/2006. EFSA Journal, 10(7), 2809.
  • (FAO/WHO) (1998), Food and Agricultural Organization/ World Health Organization. Carbohydrates in Human Nutrition: Report of a Joint FAO/WHO Expert Consultation, April 14-18, 1997; Food and nutrition paper. Rome: FAO. 140 pp.
  • Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C. (2002). International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 76(1), 5-56.
  • Goñi, I., Garcia-Diz, L., Mañas, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56(4), 445-449.
  • Gross, L. S., Li, L., Ford, E. S., & Liu, S. (2004). Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. The American Journal of Clinical Nutrition, 79(5), 774-779.
  • Hu, P., Zhao, H., Duan, Z., Linlin, Z., & Wu, D. (2004). Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science, 40(3), 231-237.
  • Jamurtas, A.Z., Deli, C.K., Georgakouli, K., & Fatouros, I.G. (2013). Chapter 2- Glycemic Index, Food Exchange Values and Exercise Performance. D. Bagchi, S. Nair & C. K. Sen (Ed.). Nutrition and Enhanced Sports Performance (s. 9-27). San Diego: Academic Press.
  • Jenkins, D. J., Wolever, T. M., & Jenkins, A. L. (1988). Starchy foods and glycemic index. Diabetes Care, 11(2), 149-159.
  • Jenkins, D. J., Kendall, C. W., Augustin, L. S., Franceschi, S., Hamidi, M., Marchie, A., Jenkins A.L., & Axelsen, M. (2002). Glycemic index: overview of implications in health and disease. The American Journal of Clinical Nutrition, 76(1), 266S-273S.
  • Jones, J. M. (2012). Glycemic index: The state of the science, part 1—The measure and its variability. Nutrition Today, 47(5), 207-213.
  • Koh-Banerjee, P., Franz, M., Sampson, L., Liu, S., Jacobs Jr, D. R., Spiegelman, D., & Rimm, E. (2004). Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. The American Journal of Clinical Nutrition, 80(5), 1237-1245.
  • Kumar, A., Mittal, R., & Kaur, A. (2018). Insulin Resistance in Diabetes: Present and Future Prospective of Treatment. Current Psychopharmacology, 7(2), 94-106.
  • Mann, J., Cummings, J., Englyst, H., Key, T., Liu, S., Riccardi, G. et al. (2007) FAO/WHO scientific update on carbohydrates in human nutrition: conclusions. European Journal of Clinical Nutrition, 61, S132-S137.
  • Memiş, E., & Şanlıer, N. (2009). Glisemik indeks ve sağlık ilişkisi. Gazi Üniversitesi Endüstriyel Sanatlar Eğitim Fakültesi Dergisi, 24, 17-27.
  • Monro, J., & Mishra, S. (2009). Chapter 13 - Nutritional Value of Potatoes: Digestibility, Glycemic Index, and Glycemic Impact. J. Singh & L. Kaur (Ed.). Advances in Potato Chemistry and Technology (s. 371-394). San Diego: Academic Press.
  • Munirah, M. N., Shafurah, A. S., Norazmir, M. N., Adilin, M. A. H., & Ajau, D. (2012). Roles of whole grains-based products in maintaining treatment targets among type 2 diabetes mellitus patients. Asian Journal of Clinical Nutrition, 4(2), 67-76.
  • Nayak, B., Berrios, J. D. J., & Tang, J. (2014). Impact of food processing on the glycemic index (GI) of potato products. Food Research International, 56, 35-46.
  • Peyser, T. A., Balo, A. K., Buckingham, B. A., Hirsch, I. B., & Garcia, A. (2018). Glycemic variability percentage: a novel method for assessing glycemic variability from continuous glucose monitor data. Diabetes Technology & Therapeutics, 20(1), 6-16.
  • Pi-Sunyer, F. X. (2002). Glycemic index and disease. The American Journal of Clinical Nutrition, 76(1), 290S-298S.
  • TÜBER. (2016). Türkiye Beslenme Rehberi 2015 Sağlık Bakanlığı Yayın No: 1031.
  • TÜRKOMP (2013) Ulusal Gıda Kompozisyon Veri Tabanı. (2013). http://www.turkomp.gov.tr. Erişim tarihi: 1 Ağustos, 2019.
  • Wild, S., Roglic, G., Green, A., Sicree, R., & King, H. (2004). Global prevalence of diabetes: estimates for the year 2000 and projections for 2030. Diabetes Care, 27(5), 1047-1053.
  • Wong, J.M.W., Josse, A.R., Augustin, L., Saxena, N., Chiavaroli, L., Kendall, C.W.C. et al. (2010). Chapter 17 - Implications of the Glycemic Index in Obesity. L. Dubé, A. Bechara, A. Dagher, A. Drewnowski, J. Lebel, P. James & R. Y. Yada (Ed.). Obesity Prevention (s. 219-230). San Diego: Academic Press.

Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi

Year 2019, Issue: 16, 940 - 947, 31.08.2019
https://doi.org/10.31590/ejosat.605008

Abstract

Tüm dünyada olduğu gibi
ülkemizde de önemli sağlık sorunlarından olan obezite ve diyabetin önlenmesi ve
tedavisine yönelik, etkin ve sürdürülebilir çözüm yolları araştırılmaktadır.
Diyet kalitesinin esasını teşkil eden glisemik indeks (Gİ) değerleri, diyabet
ve sağlıklı beslenme açısından kritik öneme sahiptir. Düşük Gİ değerine sahip
gıdaların Tip 2 diyabet riskini düşürdüğü, yapılan klinik çalışmalarla
kanıtlanmıştır ve kalp-damar hastalıkları, obezite ve birçok kronik hastalığın
tedavisinde glisemik kontrolün önemi vurgulanmıştır. Gİ, farklı gıdaların
bireylerde oluşturduğu glisemik etkiye (gıda tüketimi sonrası kan şekerinin
artışı) göre gıda maddelerinin sınıflandırılması olarak tanımlanmaktadır. Gİ
referans aralıkları;  ≤55 düşük, 56-69
orta ve ≥70 yüksek Gİ olarak kabul edilmektedir. Glisemik indeks (Gİ),
gıdaların bir referans gıda ile karşılaştırılarak, postprandiyal kan glukozuna
verdikleri cevaba dayalı bir yöntemdir. Bu çalışmada, ülkemizde sıklıkla
tüketilen bazı gıda ürünleri ile bisküvilerin Gİ’ leri in vitro glisemik indeks
metodu ile belirlenmiştir. Çalışmaya, 2 farklı gıda örneklem grubu dahil
edilmiştir. Birinci grupta, Gİ üzerine etki ettiği bilinen farklı lif,
karbonhidrat ve nişasta kaynaklarından dolayı; kırmızı mercimek, spagetti ve
pirinç unundan oluşan 3 ayrı gıda örneği çalışmaya alınmıştır. İkinci grupta
ise, Gİ üzerine etki eden farklı lif kaynaklarının etkisini kıyaslayabilmek
amacıyla yüksek lif içerdiği bilinen ve ara öğünlerde atıştırmalık olarak
sıklıkla tüketilen; yulaflı bisküvi, şekersiz form bisküvi ve şekerli form
bisküviden oluşan 3 farklı bisküvi örneği ile çalışılmıştır. Analiz edilen
kırmızı mercimek, spagetti, pirinç unu, yulaflı bisküvi, şekersiz form bisküvi
ve şekerli form bisküvi örnekleri İstanbul’daki marketlerden satın alınmıştır.
Glisemik indekste referans alınan beyaz ekmeklerin glisemik indeksleri
66,2-66,4 iken; gıda örneklerinin glisemik indeksleri 33,3-51,7 aralığında,
bisküvi örneklerinin glisemik indeksleri ise 59,1-69,9 aralığında bulunmuştur.
Form şekersiz bisküvi; light, yulaflı ve kepekli olmasına rağmen Gİ değerinin
70’ e yakın (orta, yüksek) olduğu görülmüştür. 
Analizler üç paralel olarak çalışılmıştır ve verilerin istatistiksel
analizleri için Tukey (ANOVA) testinden yararlanılmıştır.

References

  • ADA (2017). American Diabetes Association (2017). 2. Classification and diagnosis of diabetes. Diabetes care, 40 (Supplement 1), S11-S24.
  • Bell, S.J. & B. Sears, (2003). Low-Glycemic-Load Diets: Impact on Obesity and Chronic Diseases, Critical Reviews in Food Science and Nutrition, 43:4, 357-377, DOI: 10.1080/10408690390826554.
  • Brand-Miller, J. C., Atkinson, F. S., Gahler, R. J., Kacinik, V., Lyon, M. R., & Wood, S. (2012). Effects of added PGX®, a novel functional fibre, on the glycaemic index of starchy foods. British Journal of Nutrition, 108(2), 245-248.
  • Brennan, C. S. (2005). Dietary Fibre, Glycaemic response, and Diabetes. Molecular Nutrition and Food Research 49, 560–570.
  • Brennan, C. S., & Brennan, M. A. (2009). Glycemic response reduction in processed food products. In Modern Biopolymer Science (pp. 511-518). Academic Press.
  • Chang, H. C., Huang, C. N., Yeh, D. M., Wang, S. J., Peng, C. H., & Wang, C. J. (2013). Oat prevents obesity and abdominal fat distribution, and improves liver function in humans. Plant Foods for Human Nutrition, 68(1), 18-2.
  • Chiu, C. J., Liu, S., Willett, W. C., Wolever, T. M., Brand-Miller, J. C., Barclay, A. W., & Taylor, A. (2011). Informing food choices and health outcomes by use of the dietary glycemic index. Nutrition Reviews, 69(4), 231-242.
  • Das, S. K., Gilhooly, C. H., Golden, J. K., Pittas, A. G., Fuss, P. J., Cheatham et al., (2007). Long-term effects of 2 energy-restricted diets differing in glycemic load on dietary adherence, body composition, and metabolism in CALERIE: a 1-y randomized controlled trial. The American Journal of Clinical Nutrition, 85(4), 1023-1030.
  • Englyst, H. N., Kingman, S. M., & Cummings, J. H. (1992). Classification and measurement of nutritionally important starch fractions. European Journal of Clinical Nutrition, 46, S33-50.
  • EFSA (2012). Panel on Dietetic Products, Nutrition and Allergies (NDA). Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium‐dependent vasodilation pursuant to Article 13 (5) of Regulation (EC) No 1924/2006. EFSA Journal, 10(7), 2809.
  • (FAO/WHO) (1998), Food and Agricultural Organization/ World Health Organization. Carbohydrates in Human Nutrition: Report of a Joint FAO/WHO Expert Consultation, April 14-18, 1997; Food and nutrition paper. Rome: FAO. 140 pp.
  • Foster-Powell, K., Holt, S. H., & Brand-Miller, J. C. (2002). International table of glycemic index and glycemic load values: 2002. The American Journal of Clinical Nutrition, 76(1), 5-56.
  • Goñi, I., Garcia-Diz, L., Mañas, E., & Saura-Calixto, F. (1996). Analysis of resistant starch: a method for foods and food products. Food Chemistry, 56(4), 445-449.
  • Gross, L. S., Li, L., Ford, E. S., & Liu, S. (2004). Increased consumption of refined carbohydrates and the epidemic of type 2 diabetes in the United States: an ecologic assessment. The American Journal of Clinical Nutrition, 79(5), 774-779.
  • Hu, P., Zhao, H., Duan, Z., Linlin, Z., & Wu, D. (2004). Starch digestibility and the estimated glycemic score of different types of rice differing in amylose contents. Journal of Cereal Science, 40(3), 231-237.
  • Jamurtas, A.Z., Deli, C.K., Georgakouli, K., & Fatouros, I.G. (2013). Chapter 2- Glycemic Index, Food Exchange Values and Exercise Performance. D. Bagchi, S. Nair & C. K. Sen (Ed.). Nutrition and Enhanced Sports Performance (s. 9-27). San Diego: Academic Press.
  • Jenkins, D. J., Wolever, T. M., & Jenkins, A. L. (1988). Starchy foods and glycemic index. Diabetes Care, 11(2), 149-159.
  • Jenkins, D. J., Kendall, C. W., Augustin, L. S., Franceschi, S., Hamidi, M., Marchie, A., Jenkins A.L., & Axelsen, M. (2002). Glycemic index: overview of implications in health and disease. The American Journal of Clinical Nutrition, 76(1), 266S-273S.
  • Jones, J. M. (2012). Glycemic index: The state of the science, part 1—The measure and its variability. Nutrition Today, 47(5), 207-213.
  • Koh-Banerjee, P., Franz, M., Sampson, L., Liu, S., Jacobs Jr, D. R., Spiegelman, D., & Rimm, E. (2004). Changes in whole-grain, bran, and cereal fiber consumption in relation to 8-y weight gain among men. The American Journal of Clinical Nutrition, 80(5), 1237-1245.
  • Kumar, A., Mittal, R., & Kaur, A. (2018). Insulin Resistance in Diabetes: Present and Future Prospective of Treatment. Current Psychopharmacology, 7(2), 94-106.
  • Mann, J., Cummings, J., Englyst, H., Key, T., Liu, S., Riccardi, G. et al. (2007) FAO/WHO scientific update on carbohydrates in human nutrition: conclusions. European Journal of Clinical Nutrition, 61, S132-S137.
  • Memiş, E., & Şanlıer, N. (2009). Glisemik indeks ve sağlık ilişkisi. Gazi Üniversitesi Endüstriyel Sanatlar Eğitim Fakültesi Dergisi, 24, 17-27.
  • Monro, J., & Mishra, S. (2009). Chapter 13 - Nutritional Value of Potatoes: Digestibility, Glycemic Index, and Glycemic Impact. J. Singh & L. Kaur (Ed.). Advances in Potato Chemistry and Technology (s. 371-394). San Diego: Academic Press.
  • Munirah, M. N., Shafurah, A. S., Norazmir, M. N., Adilin, M. A. H., & Ajau, D. (2012). Roles of whole grains-based products in maintaining treatment targets among type 2 diabetes mellitus patients. Asian Journal of Clinical Nutrition, 4(2), 67-76.
  • Nayak, B., Berrios, J. D. J., & Tang, J. (2014). Impact of food processing on the glycemic index (GI) of potato products. Food Research International, 56, 35-46.
  • Peyser, T. A., Balo, A. K., Buckingham, B. A., Hirsch, I. B., & Garcia, A. (2018). Glycemic variability percentage: a novel method for assessing glycemic variability from continuous glucose monitor data. Diabetes Technology & Therapeutics, 20(1), 6-16.
  • Pi-Sunyer, F. X. (2002). Glycemic index and disease. The American Journal of Clinical Nutrition, 76(1), 290S-298S.
  • TÜBER. (2016). Türkiye Beslenme Rehberi 2015 Sağlık Bakanlığı Yayın No: 1031.
  • TÜRKOMP (2013) Ulusal Gıda Kompozisyon Veri Tabanı. (2013). http://www.turkomp.gov.tr. Erişim tarihi: 1 Ağustos, 2019.
  • Wild, S., Roglic, G., Green, A., Sicree, R., & King, H. (2004). Global prevalence of diabetes: estimates for the year 2000 and projections for 2030. Diabetes Care, 27(5), 1047-1053.
  • Wong, J.M.W., Josse, A.R., Augustin, L., Saxena, N., Chiavaroli, L., Kendall, C.W.C. et al. (2010). Chapter 17 - Implications of the Glycemic Index in Obesity. L. Dubé, A. Bechara, A. Dagher, A. Drewnowski, J. Lebel, P. James & R. Y. Yada (Ed.). Obesity Prevention (s. 219-230). San Diego: Academic Press.
There are 32 citations in total.

Details

Primary Language Turkish
Subjects Engineering
Journal Section Articles
Authors

Jale Çatak 0000-0002-2718-0967

Publication Date August 31, 2019
Published in Issue Year 2019 Issue: 16

Cite

APA Çatak, J. (2019). Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi. Avrupa Bilim Ve Teknoloji Dergisi(16), 940-947. https://doi.org/10.31590/ejosat.605008