Looking at One of The Local Food: Effects Of Etli Ekmek On Type 2 Diabetics

Abstract

Aim: This study was designed and aimed for assessing the effects of etli ekmek on blood glucose, insulin, and serum lipid values of type 2 diabetic patients. Materials and Method: A total of 33 diabetic patients consumed two kinds of meal differ in carbohydarate and fats. Blood samples of patients taken at prior to consumption of meal and 0’,30’,60’,90’,120’,150’, 180’ min after consumption of meal. Blood glucose, insulin levels and lipid parameters were analyzed by ELISA method. Results: There was no significance between the values of the change in blood glucose before and after consumption of the standard meal and etli ekmek. After the consumption of the etli ekmek difference between the participants’ mean insulin level values at 60 and 90 minutes was lower than the standard meal. 30 minutes after the consumption of etli ekmek and standard meal, the mean triglyceride level of participants was 218.79±91,2 mg/dL and 245.46±8 mg/ dL, respectively (p<0,05). Postprandial high density lipoprotein cholesterol and low density lipoprotein cholesterol were not significant between the meals (p>0.05). Conclusion: As with other research in the literature, in comparison with foods high in carbohydrates, foods high in fat later have glycemic effects. This study concluded that "etli ekmek" may not elevate blood sugar acutely. It is necessary to conduct more detailed studies on the effect of traditional and common foods on the blood parameters of diabetics.