Prediyabetik Bireylerin Diyet Glisemik İndeksi ve Glisemik Yükü ile Beslenme Durumlarının Değerlendirilmesi
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The aim of this study was to compare the nutritional status of healthy and prediabetic individuals and to evaluate the relationship between diet quality and dietary glycemic index and glycemic burden. In this study, 100 individuals diagnosed with prediabetes and 100 healthy individuals who applied to Kırıkkale University Medical Faculty Hospital diet polyclinic were randomly selected. General information, food consumption status, physical activity levels, Mediterranean diet compliance score (ADS) scale (consisting of 14 questions) of the individuals included in the study were recorded on the questionnaire paper and body mass index (BMI) was calculated by taking anthropometric measurements. The mean score of AD was 5.94 ± 2.29 in prediabetic individuals and 6.77 ± 1.87 in the control group, and it was determined that the participants were mostly moderate (6-9 points) dietary quality (control: 58%, prediabetic: 50%). . The high dietary quality score (≥ 9 points) was higher in the control group (19%) than in prediabetic individuals (9%) (p <0.05). Dietary glycemic index and glycemic load (GI: 78.07 ± 10.79, GI: 214.6 ± 73.23) were significantly higher in the control group (GI: 54.49 ± 8.86, GI: 114.1 ± 52.22). p<0.001). Dietary GL values were high (≥120) in 19% of prediabetic individuals and 2% of individuals in the control group (p <0.05). There was a negative and weak relationship between ADS and dietary GI and GI in prediabetic individuals (p <0.05), and a negative and strong relationship with GI in control group (p <0.05).There was a negative negative correlation between BMI and anthropometric measurements and ADS in both groups (p> 0.05), while only a significant negative correlation was found between waist circumference and ADS (p <0.05). While no correlation was found between ADS and biochemical findings in the control group, a significant negative correlation was found between fasting blood glucose, insulin, HbA1c and total cholesterol in prediabetic patients (p <0.05). No significant relationship was found between diet GI and GL and biochemical findings (p> 0.05). The results of this study show that a diet that is compatible with the Mediterranean diet and low GI and GI diet provides protection against the risk of developing Type 2 diabetes.