The effect of the amount and type of carbohydrate given at breakfast on postprandial blood glucose in type 2 diabetics who applied to the dietitian outpatient clinic in a hospital in eyüpsultan district

In this study, it was aimed to examine the effect of fasting blood glucose on the amount and type of carbohydrate consumed in nutrition therapy on postprandial blood glucose measured at the 2nd hour after breakfast in patients diagnosed with Type 2 diabetes who measure their own blood sugar. For this purpose, the research is descriptive and cross-sectional in the quantitative research design and was carried out by survey method. The study group of the research consists of a total of 187 individuals diagnosed with Type 2 diabetes, 107 of whom are women and 80 of whom are men, who applied to the Dietitian Polyclinic of a hospital in Eyüpsultan District of Istanbul. In the collection of the data of the study, "Demographic Information Form" prepared based on the literature, "4-Day Food Consumption Record", "Blood Glucose Measurement" and "Food Consumption Frequency Record" were used. The analysis of the obtained data was performed using SPSS-28 package program and BEBIS programs. According to the findings of the research, it has been determined that there are significant differences in the consumption levels of various nutrients such as energy, protein, carbohydrate, sucrose, sodium and vitamin C intakes between the sexes. While men's energy, protein, carbohydrate, polyunsaturated fat, sucrose, sodium and vitamin C intakes were found to be significantly higher than women's, women's sugar alcohol and vitamin A intakes at breakfast were found to be higher than men's. In addition, it was determined that women's fasting blood sugar levels were lower than men's. In terms of food consumption, it was seen that kefir and fish consumption increased fasting and postprandial blood sugar levels, while white bread, bagel, pastry, honey, jam and cola beverage consumption decreased these levels, and this result shows that regular control as well as the type and amount of carbohydrates taken at breakfast ensure glycemic control. As a result, it was seen that the amount and type of carbohydrates given at breakfast in Type 2 diabetics had significant effects on postprandial blood sugar, and especially low glycemic index carbohydrate sources played an important role in improving blood sugar control and new studies were needed on this subject.