Can Enzyme-Resistant Starch Snack Prevent Blood Glucose Fluctuations? A Pilot Trial in Patients with Insulin-Dependent Type 2 Diabetes

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dc.contributor.authorCesur, Fatih
dc.contributor.authorSeckiner, Selda
dc.contributor.authorKucukerdonmez, Ozge
dc.contributor.authorCagindi, Ozlem
dc.contributor.authorSaygili, Lutfiye Fusun
dc.contributor.authorMeseri, Reci
dc.date.accessioned2024-03-13T10:30:39Z
dc.date.available2024-03-13T10:30:39Z
dc.date.issued2023
dc.departmentİstanbul Beykent Üniversitesien_US
dc.description.abstractThis 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.en_US
dc.description.sponsorshipResearch Promotion Program of Ege Universityen_US
dc.description.sponsorshipThe authors would like to thank the participants and Ege University Planning and Monitoring Coordination of Organizational Development and the Directorate of Library and Documentation for their assistance with the editing and proofreading of this manuscript. This work was supported by a Research Promotion Program of Ege University. ERSF (2 kg) was provided by Realife.en_US
dc.identifier.doi10.1002/star.202200279
dc.identifier.issn0038-9056
dc.identifier.issn1521-379X
dc.identifier.issue9-10en_US
dc.identifier.scopus2-s2.0-85162937184en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.urihttps://doi.org/10.1002/star.202200279
dc.identifier.urihttps://hdl.handle.net/20.500.12662/3466
dc.identifier.volume75en_US
dc.identifier.wosWOS:001016793500001en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherWiley-V C H Verlag Gmbhen_US
dc.relation.ispartofStarch-Starkeen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectbagelsen_US
dc.subjectcontinuous glucose monitoring systemen_US
dc.subjectenzyme-resistant starchen_US
dc.subjectRS4en_US
dc.subjecttype 2 diabetes mellitusen_US
dc.titleCan Enzyme-Resistant Starch Snack Prevent Blood Glucose Fluctuations? A Pilot Trial in Patients with Insulin-Dependent Type 2 Diabetesen_US
dc.typeArticleen_US

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