The effects of two lunches, given to individuals with type 2diabetes, on blood glucose and blood lipids varying in carbohydrate and fat ratios

The fact that diabetic individuals' blood glucose level is at a desired course increases their life qualities as a result of reducing the risks of micro and macro vascular complications. One of the factors affecting the blood glucose level of individuals with type 2 diabetes is known to be the food pattern of a diet. The aim of this study was to assess the effects of two different lunches on blood glucose and blood lipids with different isocaloric, carbohydrate and lipid ratios given to individuals with type 2 diabetes. In the study, which included 33 individuals with type 2 diabetes at 25-30 BMI indexes, the participant individuals were offered two different kinds of lunches within 7 day-intervals. Etli ekmek, which was used as the test meal among these dishes, is frequently consumed in the province of Konya where the study was carried out accordingly. Nutrient values of the meals were accessed from BEBİS. Venous blood samples were collected from the participants at half an hour before and after the consumption of these meals (0-180 minutes). Blood parameters such as glucose, insulin, LDL-C, HDL-C and triglyceride were analyzed through blood samples. The data were analyzed using SPSS 23.0 program at 95% confidence interval, whereas the statistical significance level was determined as p <0.05. At the end of the study, we found that there was no statistically significant difference (p> 0,05) between the values of the change in blood glucose values of the participants before and after their consumptions of the standard meal and etli ekmek; on the other hand, the difference between the values of the blood insulin values and the values below the curve were found to be statistically significant (p <0,05). Postprandial HDL-C, LDL-C and triglyceride parameters were not revealed to be significantly different between the two meals (p> 0.05). Thus, it seems that there is a need for more detailed studies on the effect of etliekmek on blood parameters of individuals as well as the different aspects of the relevant subject. Key Words: Type 2 diabetes, etli ekmek, postprandial, glucose, insülin.