Dirençli Nişastanın Glisemik İndeks ve Glisemik Kontrol Üzerindeki Etkisi

Year 2023, Volume: 2 Issue: 2, 211 - 223, 03.01.2024

Esila Bayar , Suphiye Mine Yurttagül

Abstract

İnsan sağlığını geliştirici olarak çeşitli besin bileşenlerinin kullanılması ve bu şekilde besinlerin fonksiyonel hale gelmesi üzerine düşünülmekte, çeşitli araştırmalar yapılmakta ve ürünler geliştirilmektedir. Diyet posası bu bağlamda insan sağlığı üzerinde iyileştirici etkileri olan bir bileşen olup prebiyotik olarak bağırsak sağlığının gelişiminde de rol almaktadır. Prebiyotikler “sağlık yararı sağlayan konak mikroorganizmalar tarafından seçici olarak kullanılan madde” olarak tanımlanmakta, bağırsaklarda bulunan sağlığa yararlı organizmaları olumlu yönde etkilediği bilinmektedir. Dirençli nişastanın ise diyet posası türlerinden olup bağırsak sağlığı ile glisemik kontrol ve lipit metabolizması üzerinde olumlu etkilerinin olduğu bilinmektedir. Dirençli nişastanın postprandiyal glikoz ve insülin yanıtında azalmaya yol açtığı, insülin duyarlılığını arttırdığı, inflamasyonu bastırma yönünde etkili olduğu ve kanseri iyileştirici bir unsur olarak kullanılabileceğine dair çeşitli fikirler öne sürülmektedir. Dirençli nişasta tüketiminin glisemik kontrol üzerine yararlı etkileri olduğuna dair güçlü kanıtlar bulunmaktadır. Yapılan çalışmalarda, dirençli nişastanın, postprandiyal kan glikozu ve insülin yanıtını azalttığı, daha iyi bir glisemik kontrol sağladığı, besinlerin düşük glisemik indeksli hale gelmesinde rol aldığı, fermantasyonu arttırdığı, açlık duygusunu ve yeme arzusunu bastırdığı, inflamatuar belirteçlerde azalma sağladığına yönelik çok çeşitli sonuçlar olduğu gibi, herhangi bir etkinin gözlenmediğine dair sonuçlar da mevcuttur. Bu derleme yazıda, dirençli nişastanın glisemik indeks ve glisemik kontrol üzerindeki etkilerine yönelik çalışmalar incelenmiş, fonksiyonel bir bileşen olarak dirençli nişastanın kullanımına yönelik görüşlere ve bilgilere yer verilmiştir.

Keywords

dirençli nişasta, glisemik indeks, glisemik kontrol, prebiyotik

Effect of Resistant Starch on Glycemic Index and Glycemic Control

Abstract

The use of various nutritional components to improve human health and functionalization of nutrients in this way is being considered, various researches are being conducted and products are being developed. In this context, dietary fiber is a component that has healing effects on human health and plays a role in the development of intestinal health as a prebiotic. Prebiotics are defined as "substances selectively used by host microorganisms that provide health benefits" and are known to positively affect the health beneficial organisms in the intestines. Resistant starch, a type of dietary fiber, is also known to have positive effects on gut health, glycemic control and lipid metabolism, and following its discovery, resistant starch has received considerable attention in recent years as a non-glycemic, starch-based source of dietary fiber that, if consumed, can potentially reduce the threat of diet-related non-communicable diseases such as obesity, diabetes, cardiovascular disease, metabolic syndrome and colon cancer. There is strong evidence for improved glycemic control following consumption of resistant starch. Resistant starch-rich sources have recently attracted interest in the production of commercial foods as well. The European Food Safety Authority (EFSA) has given a positive opinion on the use of enzyme-resistant starch, in moderation, in carbohydrate-rich bakery products, which may help with insulin regulation and postprandial blood glucose, and approved the health claims for resistant starch. EFSA stated that "replacing digestible starch with resistant starch results in a lower blood glucose rise after a meal" and the US Food and Drug Administration (FDA) stated that "high amylose resistant starch from maize may reduce the risk of type 2 diabetes". Studies have shown that resistant starch reduces postprandial blood glucose and insulin response, provides better glycemic control, plays a role in making foods with a low glycemic index, increases fermentation, suppresses hunger and cravings, and results in a decrease in inflammatory markers. At the same time, there are also results that no effect was observed. Considering the effect size, mechanism and related factors of chronic diseases, it can be considered that the use of resistant starch as a functional component may be effective in the prevention and treatment of these diseases and may be a factor that improves the lives of healthy individuals.

Keywords

resistant starch, glycemic index, glycemic control, prebiotic

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