%0 Journal Article
%T The Effect of Different Bread Varieties on Non-Carbonhydrate Intolerance with Owerweight and Obes Volunteers
%A Merve Kayal£¿
%J -
%D 2019
%X Aim: Although the consumption of different bread types and whole wheat flour foods has recently increased in our country, the consumption of white bread is still very high. In our study we aimed to investigate the effects of consumption of different bread types on glucose, insulin and GLP-1 responses in obese and overweight individuals. Material and Methods: A total of 21 volunteers with Body Mass Index (BMI) 25-35 kg /m2 (10 overweight and 11 obese) and aged 28-50 years, and have carbohydrate tolerance after normal 75 grams glucose Oral Glucose Tolerance Test (OGTT), were allocated for this study. The volunteers were given two test breads in one week intervals, as white bread or whole wheat bread after consumption of the test breads, At the beginning and after consumption of breads at 60nd, 120th and 180nd minutes, blood samples were taken to to investigate glucose, insulin and glucagon-like peptide-1 (GLP-1) levels. The rate of increase of glucose, insulin and GLP-1 levels during test were calculated using the areas under the curve (AUC). Results: It was we observed that postprandial glucose and insulin levels were increased after consumption of white bread in individuals (p<0.05).In overweight individuals, while both glucose levels and insulin response showed no significant increase to the white bread test in the post-absorptive and postprandial phase, the GLP-1 levels showed a significant increase in the 120th minute (p<0.05). In obese individuals, while glucose levels showed a significant response in all postprandial phases to both test breads and insulin showed a fast increase in the 60nd postprandial mark (p<0.01), there was no significant change in the GLP-1 levels. Conclusion: Our study shows that white bread has a negative effect on carbohydrate metabolism. In order to prevent metabolic diseases in a society, whole wheat bread consumption should be increased and preferred over white bread, particularly in obese individuals
%K GLP-1
%K Ekmek Tš¹ketimi
%K £¿nkretin
%K karbonhidrat
%U http://dergipark.org.tr/tudod/issue/44870/535598