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.
Background: The immune response of COVID-19-vaccinated women
with vitamin D deficiency was investigated by giving vitamin D
supplementation. Methods: The study consisted of young
volunteer women who completed two doses of COVID-19 vaccines and spent
an average of more than 65 days. Participants in the D group (n=14
Pfizer-BioNTech, 2 Sinovac) were given 150,000 IU vitamin D supplements,
and no supplement was given to the C group (n=14 Pfizer-BioNTech, 3
Sinovac). Results: When the last measurements were examined
(W3) after vitamin D supplementation, it was observed that serum 25(OH)
D levels regularly increased (p=0.001). It was observed that the W1
measurement of the D group was lower than those of the C group
(P<0.001), and there was a significantly higher increase in
the W2 measure (P<0.001). In addition, although there was no
correlation between serum IgG and 25(OH) D in the D group at the
beginning, a significant positive correlation was found in the final
measurement (r=0.558, p=0.031). Conclusion: It was observed
that the use of vitamin D significantly increased serum IgG levels
compared to those who did not use vitamin D, depending on the duration,
and in the long term, it was observed that it remained above the
baseline. It has been determined that there is a positive and
significant correlation between the last measurement of serum IgG and
25(OH) vitamin D levels during the use of vitamin D.
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