Variability of glucose in patients with type 2 diabetes mellitus depending on the glycemic load and glycemic index of food ingredients

Alikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, Abboskhugaeva Lola Saydganihodgaevna

Klinik fanlar yilnomasi · 2026-yil

Annotatsiya

Optimal glycemic control is essential for patients with type 2 diabetes mellitus, as managing postprandial hyperglycemia reduces the risk of cardiovascular complications and mortality. The main factors influencing the glycemic response are the quality and quantity of carbohydrates. Diets with a low glycemic index (GI) and glycemic load (GL) have proven effective in improving glycemic profiles and reducing HbA1c levels. The GI reflects the rate of carbohydrate absorption, while the GL accounts for their quantity, providing a more accurate assessment of the food’s effect on blood glucose levels.Controlling postprandial hyperglycemia is an important part of nutrition in type 2 diabetes.The aim of the study was to develop a menu based on national cuisine for patients with type 2 diabetes, replacing ingredients according to their GI and GL to improve glycemic control.

Maqola ma’lumotlari
MualliflarAlikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, Abboskhugaeva Lola Saydganihodgaevna
JurnalKlinik fanlar yilnomasi
NashriyotБухоро давлат тиббиёт институти
ISSN2025-2026, 0009-0006
Nashr sanasi2026-01-21
Jild2
Son4/1
TilIngliz
Ilmiy sohaTibbiyot
Indeksga qo‘shilgan2026-08-26

Maqolaning asl sahifasi

Kalit so‘zlar

Type 2 diabetes mellitus, glycemic index, glycemic load, postprandial hyperglycemia, glucose variability, diet therapy, national cuisine, сахарный диабет 2 типа, гликемический индекс, гликемическая нагрузка, постпрандиальная гипергликемия, вариабельность глюкозы, диетотерапия, национальная кухня, 2-тур сахар диабети, гликемик индекс, гликемик юклама, постпрандиал гипергликемия, глюкоза вариабеллиги, парҳез терапияси, миллий таомлар

Ilmiy soha

Tibbiyot

Iqtibos keltirish

APAAlikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, & Abboskhugaeva Lola Saydganihodgaevna (2026). VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS. Klinik fanlar yilnomasi, 2(4/1). https://tadqiqot.uz/index.php/spjacd/article/view/13174
GOST (OAK)Alikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, Abboskhugaeva Lola Saydganihodgaevna VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS // Klinik fanlar yilnomasi. – 2026. – T. 2, № 4/1.
MLAAlikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, and Abboskhugaeva Lola Saydganihodgaevna. “VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS.” Klinik fanlar yilnomasi, 2(4/1), 2026. https://tadqiqot.uz/index.php/spjacd/article/view/13174
ChicagoAlikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, and Abboskhugaeva Lola Saydganihodgaevna. “VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS.” Klinik fanlar yilnomasi, 2(4/1) (2026). https://tadqiqot.uz/index.php/spjacd/article/view/13174
HarvardAlikhanova Nodira Mirshavkatovna, Isamukhamedova Istiora Sandjarovna, and Abboskhugaeva Lola Saydganihodgaevna (2026) ‘VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS’, Klinik fanlar yilnomasi, 2(4/1). https://tadqiqot.uz/index.php/spjacd/article/view/13174
BibTeX
@article{alikhanovanodiramirshavkatovna2026,
  title = {VARIABILITY OF GLUCOSE IN PATIENTS WITH TYPE 2 DIABETES MELLITUS DEPENDING ON THE GLYCEMIC LOAD AND GLYCEMIC INDEX OF FOOD INGREDIENTS},
  author = {Alikhanova Nodira Mirshavkatovna and Isamukhamedova Istiora Sandjarovna and Abboskhugaeva Lola Saydganihodgaevna},
  journal = {Klinik fanlar yilnomasi},
  year = {2026},
  volume = {2},
  number = {4/1},
  url = {https://tadqiqot.uz/index.php/spjacd/article/view/13174}
}

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