BESİNİN İÇERİĞİ, İŞLEME VE PİŞİRME YÖNTEMLERİNİN GLİSEMİK İNDEKS ÜZERİNE ETKİSİ

Yıl 2017, Cilt: 2 Sayı: 3, 1 - 12, 29.12.2017

Meryem Saban Güler Saniye Bilici

Öz

Besinlerin glisemik indeksi, besinin içeriğine, işleme ve pişirme yöntemlerine bağlı olarak değişir. Pişirme, besin ögelerinin biyoyararlılığını ve besinlerin sindirilebilirliğini artırmanın yanı sıra lezzet gelişimi ve besinlerin tüketilebilir hale gelmesi için önemli bir süreçtir. Besinlere uygulanan ön işlemler, pişirme ve depolama besinlerin glisemik indeksini değiştirebilmektedir. Yüksek glisemik indeksli besinler bazı kronik hastalıklarla ilişkili bulunurken, düşük glisemik indeksli besinler birçok kronik hastalığın önlenmesinde önemli rol oynamaktadır. Bu nedenle, glisemik indeks ve glisemik yanıtlar insan sağlığı açısından üzerinde sıklıkla durulan konular arasında yer almaktadır. Bu derlemede, besinlerin glisemik indeksini etkileyen faktörler değerlendirilmiştir. 

Anahtar Kelimeler

Glisemik indeks, glisemik yük, glisemik yanıt, pişirme yöntemleri

Kaynakça

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