Doğal ve Yapay Tatlandırıcıların Glukoz İntoleransı, Karaciğer Enzimleri ve Oksidatif Stres Üzerine Etkisi

Year 2020, Volume: 13 Issue: 1, 140 - 154, 30.04.2020

Merve Pehlivan Zengin Eda Köksal

https://doi.org/10.26559/mersinsbd.624135

Abstract

Özet

Son
zamanlarda düşük enerjili ya da enerjisiz tatlandırıcılar enerji ve glisemik
etkilerden uzak oldukları gerekçesi ile şeker ikamesi olarak oldukça sık
kullanılmaktadırlar. Bu tatlandırıcı türlerinin saf olarak kullanılması dışında
günümüzde gıda ürünlerinin içerisinde sıkça bulunmaları tüketiciler tarafından
alımını oldukça artırabilmektedir. Tatlandırıcılar sağlık üzerine etkileri
açısından doğal ve yapay tatlandırıcılar olarak ikiye ayrılmaktadır. Deney
hayvanlarında yapılan çalışmalarda yapay tatlandırıcı tüketimi enerji dengesini
bozarak abdominal obezite, insülin direnci ve/veya bozulmuş glukoz toleransı
dahil olmak üzere birçok metabolik sendrom bileşeni ile ilişkilendirilmektedir.
Ayrıca karaciğer enzimleri ve oksidatif stres üzerine olumsuz etkisi olduğu da
bildirilmektedir. Ancak yapay tatlandırıcıların glukoz intoleransını artırdığı,
karaciğer enzimlerini ve oksidatif stres parametrelerini olumsuz etkilediğine
dair çalışmaların yanında anlamlı sonuç bulunamayan çalışmalarda mevcuttur.  Bunun yanında doğal tatlandırıcıların insülin
duyarlılığını artırdığı, kan glukozu üzerinde yararlı etkilerinin olduğu,
karaciğer enzimleri ve oksidatif stres parametrelerini azaltıcı bir rol
oynadıkları belirli çalışmalarda bildirilmektedir. Fakat doğal
tatlandırıcıların bu parametreler üzerinde anlamlı etkisinin olmadığına dair
çalışmalarda mevcuttur. Bu nedenle bu derlemede doğal ve yapay tatlandırıcıların
glukoz intoleransı, karaciğer enzimleri ve oksidatif stres üzerine olan
etkilerine yönelik çalışmaların derlenmesi amaçlanmıştır.

Keywords

Tatlandırıcılar, Glukoz İntoleransı, Karaciğer Enzimleri, Oksidatif Stres

Effects of Natural and Artificial Sweeteners on Glucose Intolerance, Liver Enzymes and Oxidative Stress

Abstract

Abstract

Recently, low-energy or non-energy sweeteners have
been used frequently as sugar substitutes on the ground that they are free from
energy and glycemic effects. Moreover, apart from use of these sweetener types
in pure form, the fact that they are included in products today increases the
intake of them by consumers considerably. Sweeteners are classified as natural
and artificial sweeteners in terms of their health effects. In studies
conducted on experimental animals, artificial sweetener consumption is
associated with many metabolic syndrome components, including abdominal
obesity, insulin resistance and/or impaired glucose tolerance through
disrupting energy balance. In addition, adverse effects on liver enzymes and
oxidative stress have been reported. However, studies have shown that
artificial sweeteners increase glucose intolerance, negatively affect liver
enzymes and oxidative stress parameters, as well as studies that have found no
significant results. Besides, certain studies have reported that natural
sweeteners increase insulin sensitivity, have beneficial effects on blood
glucose, and reduce liver enzymes and oxidative stress parameters. However,
some studies have shown that natural sweeteners have no significant effect on
these parameters. Therefore, it is aimed to review the effects of natural and
artificial sweeteners on glucose intolerance, liver enzymes and oxidative
stress in this review article.

Keywords

Sweeteners, Glucose Intolerance, Liver Enzymes, Oxidative Stress

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