Investigation of food preference in Alzheimer patients; Assessment of glycemic index and glycemic load of their diet

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dc.authorscopusid57214105709
dc.authorscopusid16202324500
dc.authorscopusid57062899700
dc.authorscopusid58972203700
dc.authorscopusid58972423400
dc.contributor.authorYılmaz, Can, Fatma
dc.contributor.authorErgün, Ufuk
dc.contributor.authorİnan, Levent E.
dc.contributor.authorGök, Gökmen
dc.contributor.authorLanpir, Aslı Devrim
dc.date.accessioned2024-08-20T20:23:12Z
dc.date.available2024-08-20T20:23:12Z
dc.date.issued2024
dc.departmentAntalta Belek Üniversitesien_US
dc.description.abstractIn this study, our objective was to investigate the food preferences of patients with Alzheimer’s-type dementia and healthy individuals of the same age and to compare the glycemic index and glycemic load of the preferred foods. This study was conducted with 55 patients, who were diagnosed with Alzheimer’s-type dementia by a neurologist, and 57 healthy individuals at the same age interval as the control group. The cognitive functions of the participants were assessed with the Standardized Mini-Mental State Exam (SMMSE). The food consumption preferences were determined following the obtainment of the three-day food consumption records and then the glycemic index and glycemic load of the diets was calculated. The carbohydrate amount consumed by Alzheimer's patients, the energy content of the diet, and the glycemic load were significantly higher (p<0.05) compared to the control group. The comparison of Alzheimer's patients, who were divided into two groups, mild dementia (SMMSE=18-23) and severe dementia (SMMSE?17) according to the SMMSE scores, showed that patients with severe dementia consumed significantly more carbohydrates and the energy content of their diet was higher (p<0.05). We determined that Alzheimer's patients consumed more carbohydrates and sugar compared to the control group. The daily carbohydrate intake increased as the severity of the disease increased, however, the quality of the consumed carbohydrate remained the same. © 2024 Ondokuz Mayis Universitesi. All rights reserved.en_US
dc.identifier.doi10.52142/omujecm.41.1.5
dc.identifier.endpage33en_US
dc.identifier.issn1309-4483
dc.identifier.issn1309-4483
dc.identifier.issue1en_US
dc.identifier.scopus2-s2.0-85189509051en_US
dc.identifier.scopusqualityQ4en_US
dc.identifier.startpage28en_US
dc.identifier.urihttps://doi.org/10.52142/omujecm.41.1.5
dc.identifier.urihttps://hdl.handle.net/20.500.14591/18
dc.identifier.volume41en_US
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherOndokuz Mayis Universitesien_US
dc.relation.ispartofJournal of Experimental and Clinical Medicine (Turkey)en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAlzheimer’s diseaseen_US
dc.subjectcarbohydrate consumptionen_US
dc.subjectglycemic indexen_US
dc.subjectglycemic loaden_US
dc.subjectcarbohydrateen_US
dc.subjectsugaren_US
dc.subjectageden_US
dc.subjectAlzheimer diseaseen_US
dc.subjectArticleen_US
dc.subjectcarbohydrate intakeen_US
dc.subjectcognitionen_US
dc.subjectcontrolled studyen_US
dc.subjectcross-sectional studyen_US
dc.subjectdieten_US
dc.subjectdisease severityen_US
dc.subjectenergyen_US
dc.subjectfemaleen_US
dc.subjectfood intakeen_US
dc.subjectfood preferenceen_US
dc.subjectglycemic indexen_US
dc.subjectglycemic loaden_US
dc.subjecthematological parametersen_US
dc.subjecthumanen_US
dc.subjectmacronutrienten_US
dc.subjectmajor clinical studyen_US
dc.subjectmaleen_US
dc.subjectMini Mental State Examinationen_US
dc.subjectneurologisten_US
dc.subjectprospective studyen_US
dc.titleInvestigation of food preference in Alzheimer patients; Assessment of glycemic index and glycemic load of their dieten_US
dc.typeArticleen_US

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