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    Can Enzyme-Resistant Starch Snack Prevent Blood Glucose Fluctuations? A Pilot Trial in Patients with Insulin-Dependent Type 2 Diabetes
    (Wiley-V C H Verlag Gmbh, 2023) Cesur, Fatih; Seckiner, Selda; Kucukerdonmez, Ozge; Cagindi, Ozlem; Saygili, Lutfiye Fusun; Meseri, Reci
    This study aims to compare the effect of enzyme-resistant starch flour (ERSF) and standard wheat flour (SWF) bagels given as a mid-afternoon snack on blood glucose (BG) levels in patients with insulin-dependent type 2 diabetes mellitus (T2DM). First, bagels containing 15 g of carbohydrates are prepared using ERSF or SWF. Then, the effect of bagels prepared using SWF or ERSF on BG levels is examined through clinical research. A continuous glucose monitoring system (CGMS) device is placed and then, the patients are given three packages of bagels that are visually similar and are asked to consume the red package (SWF bagel) on the first day and blue packages (ERSF bagels) on the second and third days as a mid-afternoon snack, without consuming anything else. The increase in BG from ERSF is less than that caused by SWF bagel consumption, and SWF is found to have higher BG averages than ERSF (ERSF: 150 mg dL(-1), SWF: 170 mg dL(-1)). Patients stated that they like the taste and do not feel any discomfort while consuming ERSF bagels. ERSF bagels have higher fiber content and cause more even fluctuations in BG levels than SWF bagels. Food fortification using ERSF foods can be recommended for patients with T2DM.
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    Nutrition Education via A Mobile Application on Weight Loss and Quality of Life: A Randomized Controlled Trial
    (Marmara Univ, Inst Health Sciences, 2024) Peksever, Dona; Seckiner, Selda; Meseri, Reci
    Objective: To evaluate the effect of nutrition education supported by MOtiVE mobile application on weight loss and quality of life (QoL). Methods: In this pilot randomized-controlled study, 79 overweight/obese patients who presented to University Hospital between MarchSeptember 2018 to consult a dietitian, were included. All the participants were provided with a weight-loss diet program. Then, participants were randomized to experimental and control groups. During the first interview, all participants completed the questionnaire and anthropometric measurements were done. BMI, the scores obtained from different QoL scales, and Healthy Eating Index (HEI) were the dependent variables. Daily messages were sent to cases for 3 months via MOtiVE mobile application. All the participants were asked to be present three months later for a follow-up appointment. Using SPSS 25.0, change in BMI, QoL scores, and other variables within both groups were assessed via Wilcoxon signed-rank test and McNemar chi-square test. Results: 20 cases and 18 controls completed the study. The mean BMI decreased significantly in both groups being more predominant in cases (p=.001 for cases and p=.006 for controls). Waist circumference decreased (p=.029), self-esteem (p=.035) and healthy eating scores (p=.007) increased only in cases. Hence there were significant improvements in cases, in the final evaluation, there were no significant differences between the groups (p>.05) Conclusion: Nutrition education supported by MOtiVE mobile application improved anthropometric measurements, self-esteem, quality of life, and healthy eating habits of the overweight/obese participants. Free mobile applications can be used in increasing motivation to adopt new behaviors to tackle obesity.