Traditional and Technological Methods for Reducing the Glycemic Index

Year 2025, Volume: 30 Issue: 1, 363 - 376, 29.04.2025

Emine Nakilcioğlu , Gizem Tiryaki , Semih Ötleş

https://doi.org/10.53433/yyufbed.1498470

Abstract

The prevalence of diabetes and other chronic diseases has encouraged the research of various methods for the prevention and management of these diseases. These methods include implementing a low-carbohydrate diet by reducing carbohydrate intake. Dietary interventions play an important role in the prevention and management of diabetes and aim to keep post-meal blood sugar levels low and stable. The glycemic index (GI) is an important measure that evaluates the effects of foods on blood sugar levels and contributes to blood sugar regulation. Foods with a low GI value (55 and below) raise blood sugar slowly, while foods with a high GI value (70 and above) raise it rapidly. A low GI value plays a critical role in the prevention of chronic diseases such as diabetes, obesity and cardiovascular diseases. In addition to traditional methods such as boiling, cooking and drying, modern technologies such as infrared energy, microwave technology and ultrasonication are also used to reduce the GI value. These methods help lower the GI value by changing the structure of foods and extending their digestion time. The aim of this review is to explain the role of GI value in healthy nutrition and disease management and to examine the traditional and technological methods used in the production of foods with low GI value. In addition, it is aimed to contribute to the awareness of healthy food preferences by presenting examples from scientific studies in this field.

Keywords

Diabetes , Low carbohydrate diet , Low glycemic index , Starch digestibility

Glisemik İndeksin Azaltılmasında Geleneksel ve Teknolojik Yöntemler

Abstract

Diyabet ve diğer kronik hastalıkların yaygınlaşması, bu hastalıkların önlenmesi ve yönetimi için çeşitli yöntemlerin araştırılmasını teşvik etmiştir. Bu yöntemler arasında karbonhidrat alımını azaltarak düşük karbonhidratlı diyet uygulamak bulunmaktadır. Diyet müdahaleleri, diyabetin önlenmesi ve yönetiminde önemli bir rol oynayarak yemek sonrası kan şekeri seviyelerini düşük ve stabil tutmayı hedeflemektedir. Glisemik indeks (GI), besinlerin kan şekeri seviyeleri üzerindeki etkilerini değerlendiren ve kan şekeri düzenlenmesine katkıda bulunan önemli bir ölçüttür. Düşük GI değerine sahip olan gıdalar (55 ve altı), kan şekerini yavaşça yükseltirken, yüksek GI değerine sahip olan gıdalar (70 ve üzeri) hızla yükseltmektedir. GI değerinin düşük olması, diyabet, obezite ve kardiyovasküler hastalıklar gibi kronik rahatsızlıkların önlenmesinde kritik bir rol oynamaktadır. GI değerini azaltmak için haşlama, pişirme ve kurutma gibi geleneksel yöntemlerin yanı sıra kızılötesi enerji, mikrodalga teknolojisi ve ultrasonikasyon gibi modern teknolojiler de kullanılmaktadır. Bu yöntemler, yiyeceklerin yapısını değiştirerek ve sindirim sürelerini uzatarak GI değerini düşürmeye yardımcı olmaktadır. Derlemenin amacı, GI değerinin sağlıklı beslenme ve hastalık yönetimindeki rolünü açıklamak ve düşük GI değerine sahip gıdaların üretiminde kullanılan geleneksel ve teknolojik yöntemleri incelemektir. Ayrıca, bu alandaki bilimsel çalışmalardan örnekler sunularak sağlıklı gıda tercihlerine yönelik bilinçlendirmeye katkı sağlanması hedeflenmektedir.

Keywords

Diyabet , Düşük glisemik indeks , Düşük karbonhidratlı diyet , Nişasta sindirilebilirliği

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