Diabetic Patients Consumption of Diabetic and High Sugar Content Breakfast Products

Abstract

Diabetes Mellitus is a metabolic disease that can cause serious damage to the human body if left untreated. High blood sugar level is among the symptoms of this disease, and nutrition therapy is very important in its treatment. On the other hand, breakfast is notable for being the first meal of the day and for containing high-sugar products in terms of nutritional content. Within the scope of the present research, a study was carried out using a semi-structured interview form in order to obtain information about the consumption trends of high sugar-containing and/or diabetic breakfast products in 19 diabetic patients and their situation of producing these products at home. In the study, it was observed that there were significant differences between the participants' tendencies to purchase, produce and consume these products regarding diabetic breakfast products. As a result, when homemade diabetic breakfast products were compared with industrial diabetic foods, it was seen that taste and consistency parameters became prominent. Rapid deterioration and maintaining these products' consistency, color and sweetness were among the difficulties encountered while preparing homemade diabetic breakfast products. It was determined that the participants used stevia, honey, molasses, dates, sweetener, carob, sugar alcohol and cinnamon as sugar substitutes, and pectin, dried nuts, dates and boiling process for thickening the product in making diabetic breakfast products at home. Websites and social media were the most common platforms where participants search for diabetic breakfast recipes. Besides, the participants also stated that diabetic product options were insufficient in out-of-home breakfast places.