Determination of the Glycemic Indexes of Some Food Products and Biscuits by In Vitro Methods which Consumed in Turkey

Year 2019, Issue: 16, 940 - 947, 31.08.2019

Jale Çatak

https://doi.org/10.31590/ejosat.605008

Abstract

The effective and sustainable solutions are being investigated for the prevention and treatment of obesity and diabetes which are important health problems in our country as in all over the world. Glycemic index (GI) values, which are the basis of the dietary quality, are critical for diabetes and healthy nutrition. It has been proven in clinical studies that foods with low GI values reduce the risk of Type 2 diabetes and the importance of glycemic control in the treatment of cardiovascular diseases, obesity and many chronic diseases has been demonstrated in many clinical studies. GI is defined as the classification of foodstuffs according to the glycemic effect of different foods in individuals (increase of blood sugar after food consumption). GI reference ranges are considered; as low ≤55, as moderate 56-69 and as high ≥70 GI. Glycemic index (GI) is a method based on the response of food to postprandial blood glucose compared to a reference food. In this study, GI’ s of some food products and biscuits which are frequently consumed in our country were determined by in vitro glycemic index method. Two different food sample groups were included in the study. In the first group, due to different sources of fiber, carbohydrate and starch known to act on GI; 3 different food samples consisting of red lentils, spaghetti and rice flour were included in the study. In the second group, 3 different biscuit samples consisting of oat-based biscuits, sugar-free form biscuits and sugary-form biscuits which are known that contain high fiber and frequently consumed as snacks, were studied in order to compare the effect of different fiber sources acting on GI. Samples of red lentils, spaghetti, rice flour, oat-based biscuits, sugar-free form biscuits and sugary-form biscuits were purchased from the markets in Istanbul. While the glycemic indexes of white breads which referenced in the glycemic index determination were 66,2-66,4; the glycemic indexes of food samples were in the range of 33,3-51,7, and the glycemic indexes of biscuit samples were in the range of 59,1-69,9. Although the sugar-free form biscuit is light and consisting of oat and bran, the GI value was found to be close to 70 (medium, high). The analyzes were performed in three parallel and Tukey (ANOVA) test was used for statistical analysis of the data.

Keywords

Glycemic index, GI, Biscuit, Red lentil, Spaghetti, Rice flour, In vitro

Ülkemizde Tüketilen Bazı Gıda Ürünleri ile Bisküvilerin Glisemik İndekslerinin İn Vitro Yöntemlerle Belirlenmesi

Abstract

Tüm dünyada olduğu gibi
ülkemizde de önemli sağlık sorunlarından olan obezite ve diyabetin önlenmesi ve
tedavisine yönelik, etkin ve sürdürülebilir çözüm yolları araştırılmaktadır.
Diyet kalitesinin esasını teşkil eden glisemik indeks (Gİ) değerleri, diyabet
ve sağlıklı beslenme açısından kritik öneme sahiptir. Düşük Gİ değerine sahip
gıdaların Tip 2 diyabet riskini düşürdüğü, yapılan klinik çalışmalarla
kanıtlanmıştır ve kalp-damar hastalıkları, obezite ve birçok kronik hastalığın
tedavisinde glisemik kontrolün önemi vurgulanmıştır. Gİ, farklı gıdaların
bireylerde oluşturduğu glisemik etkiye (gıda tüketimi sonrası kan şekerinin
artışı) göre gıda maddelerinin sınıflandırılması olarak tanımlanmaktadır. Gİ
referans aralıkları;  ≤55 düşük, 56-69
orta ve ≥70 yüksek Gİ olarak kabul edilmektedir. Glisemik indeks (Gİ),
gıdaların bir referans gıda ile karşılaştırılarak, postprandiyal kan glukozuna
verdikleri cevaba dayalı bir yöntemdir. Bu çalışmada, ülkemizde sıklıkla
tüketilen bazı gıda ürünleri ile bisküvilerin Gİ’ leri in vitro glisemik indeks
metodu ile belirlenmiştir. Çalışmaya, 2 farklı gıda örneklem grubu dahil
edilmiştir. Birinci grupta, Gİ üzerine etki ettiği bilinen farklı lif,
karbonhidrat ve nişasta kaynaklarından dolayı; kırmızı mercimek, spagetti ve
pirinç unundan oluşan 3 ayrı gıda örneği çalışmaya alınmıştır. İkinci grupta
ise, Gİ üzerine etki eden farklı lif kaynaklarının etkisini kıyaslayabilmek
amacıyla yüksek lif içerdiği bilinen ve ara öğünlerde atıştırmalık olarak
sıklıkla tüketilen; yulaflı bisküvi, şekersiz form bisküvi ve şekerli form
bisküviden oluşan 3 farklı bisküvi örneği ile çalışılmıştır. Analiz edilen
kırmızı mercimek, spagetti, pirinç unu, yulaflı bisküvi, şekersiz form bisküvi
ve şekerli form bisküvi örnekleri İstanbul’daki marketlerden satın alınmıştır.
Glisemik indekste referans alınan beyaz ekmeklerin glisemik indeksleri
66,2-66,4 iken; gıda örneklerinin glisemik indeksleri 33,3-51,7 aralığında,
bisküvi örneklerinin glisemik indeksleri ise 59,1-69,9 aralığında bulunmuştur.
Form şekersiz bisküvi; light, yulaflı ve kepekli olmasına rağmen Gİ değerinin
70’ e yakın (orta, yüksek) olduğu görülmüştür. 
Analizler üç paralel olarak çalışılmıştır ve verilerin istatistiksel
analizleri için Tukey (ANOVA) testinden yararlanılmıştır.

Keywords

Glisemik indeks, Gİ, Bisküvi, Kırmızı mercimek, Spagetti, Pirinç unu, İn vitro

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