FARKLI PROTEİN KAYNAKLARI İÇEREN BESİNLERİN KISA SÜRELİ TOKLUK BELİRTEÇLERİ, SERUM İNSÜLİN VE GLUKOZ DÜZEYLERİ ÜZERİNE ETKİSİ

Yıl 2023, , 55 - 59, 30.04.2023

Nurgül Arslan , Funda Pınar Çakıroğlu , Hacer Alataş , Lezzan Keskin

https://doi.org/10.52831/kjhs.1229674

Öz

Amaç: Proteinlerin besin kaynağından dolayı tokluk üzerine etkileri de farklı olabilmektedir. Bu çalışmada iki farklı protein kaynaklı kahvaltının tokluk belirteçleri, serum insülin ve glikoz üzerine etkisini incelemek amaçlandı.
Yöntem: Bu çalışma 18-45 yaş arası 31 sağlıklı birey ile randomize çapraz geçişli olarak yürütüldü. Çalışmada farklı protein kaynağına sahip iki farklı kahvaltı bireylere sunuldu. Kahvaltılar bitkisel ve hayvansal kaynaklı besinlerden oluşturuldu. Bireylere kahvaltı sonrasında tokluk durumunu ölçmeyi amaçlayan VAS skalası 30 dakikalık aralıklar ile uygulandı. Bireylerden kahvaltılar sonrası serum insülin ve glikoz seviyesinin ölçümü için 30 dakika aralıklar ile kan numunesi alındı. Bireylerin kahvaltı sonrası ad libitium beslenme ile enerji alım miktarları BEBİS programı ile saptandı ve karşılaştırıldı.
Bulgular: İki farklı kahvaltı sonrası bireylerin kombine tokluk skorları arasında 30.,60.,90. ve 210. dakikalardaki farklılıklar istatiksel olarak anlamlı bulundu (p<0.05). Bireylerin serum insülin düzeyleri hayvansal kaynaklı kahvaltıda bitkisel kaynaklı kahvaltıya göre her ölçümde daha yüksek bulundu. Serum glikoz düzeylerinin bitkisel kaynaklı kahvaltıda hayvansal kaynaklı kahvaltıya göre başlangıçta hızlı bir yükseliş görülürken 90. dakikadan sonra hızlı bir düşüşün olduğu saptandı. Ad libitium beslenme sonrası bireylerin bitkisel kaynaklı kahvaltıdan sonra alınan enerjinin ortalamasının daha yüksek olduğu ve her iki kahvaltı arasındaki ortalamalar arasındaki farkın istatiksel olarak anlamlı olduğu saptandı (p<0.05).
Sonuç: Hayvansal kaynaklı kahvaltı sonrası bireylerin daha uzun süre kombine tokluk skoruna sahip olduğu, daha yüksek serum insülin düzeyi daha düşük glikoz düzeylerinin olduğu saptandı. Kahvaltı sonrası alınan enerji miktarının hayvansal kaynaklı kahvaltı sonrası daha düşük olduğu saptandı. Çalışma sonuçlarına göre özellikle hayvansal kaynaklı besinlerin daha uzun süre tokluk belirteçlerine neden olduğu sonucuna varıldı.

Anahtar Kelimeler

Protein, Tokluk, İnsülin, Glukoz

Destekleyen Kurum

herhangi bir kurum katkısı yoktur

Proje Numarası

2018/1-5

Teşekkür

Çalışmaya gönüllü katılım sağlayan tüm bireylere teşekkür ederiz.

FOODS CONTAINING DIFFERENT SOURCES OF PROTEIN EFFECTS ON SATIETY, SERUM INSULIN AND GLUCOSE LEVEL

Öz

Objective: The effects of different protein structures on satiety may also be different. In this study, it was aimed to examine the effects of two different protein-based breakfasts on satiety, serum insulin and glucose.
Method: This study was conducted in a randomized crossover with 31 healthy individuals aged 18-45 years. In the study, two different breakfasts with different protein sources were presented to the individuals. Breakfasts consisted of foods of plant and animal origin. The VAS scale, which aims to measure the satiety status of individuals after breakfast, was administered at 30-minute intervals. After breakfast, blood samples were taken from individuals to measure serum insulin and glucose levels at 30-minute intervals. Ad libitium nutrition and energy intake amounts of individuals after breakfast were determined and compared with the BEBIS program.
Results: The differences between the combined satiety scores of individuals after two different breakfasts at 30.,60.,90. and 210. min were statistically significant (p<0.05). The serum insulin levels of individuals were found to be higher in the breakfast of animal origin than in the breakfast of vegetable origin in each measurement. It was determined that while there was a rapid increase in serum glucose levels in the plant-based breakfast compared to the animal-derived breakfast, there was a rapid decrease after the 90th minute. After ad libitium nutrition, it was determined that the average of the energy taken after the herbal breakfast of the individuals was higher and the difference between the averages between the two breakfasts was statistically significant (p<0.05).
Conclusion: After breakfast of animal origin foods, individuals had a longer combined satiety score, higher serum insulin levels, and lower glucose levels. It was determined that the amount of energy taken after breakfast was lower after breakfast of animal origin. According to the results of the study, it was concluded that especially animal-derived foods cause satiety markers for a longer time.

Anahtar Kelimeler

Protein, Satiety, Insulin, Glucose

Proje Numarası

2018/1-5

Kaynakça

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