Study on the state of knowledge of medical students about the glycemic index of popular food products in Poland. A survey study
| Main Authors: | Czarnota, Jakub, Dobrzyński, Michał, Skubel, Tomasz, Drozd, Małgorzata, Dudek, Iga, Sokół, Dorota, Piecewicz-Szczęsna, Halina |
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| Format: | Article Journal |
| Terbitan: |
, 2020
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| Online Access: |
https://zenodo.org/record/3992599 |
Daftar Isi:
- Czarnota Jakub, Dobrzyński Michał, Skubel Tomasz, Drozd Małgorzata, Dudek Iga, Sokół Dorota, Piecewicz-Szczęsna Halina. Study on the state of knowledge of medical students about the glycemic index of popular food products in Poland. A survey study. Journal of Education, Health and Sport. 2020;10(8):291-297. eISSN 2391-8306. DOI http://dx.doi.org/10.12775/JEHS.2020.10.08.034 https://apcz.umk.pl/czasopisma/index.php/JEHS/article/view/JEHS.2020.10.08.034 https://zenodo.org/record/3992599 The journal has had 5 points in Ministry of Science and Higher Education parametric evaluation. § 8. 2) and § 12. 1. 2) 22.02.2019. © The Authors 2020; This article is published with open access at Licensee Open Journal Systems of Nicolaus Copernicus University in Torun, Poland Open Access. This article is distributed under the terms of the Creative Commons Attribution Noncommercial License which permits any noncommercial use, distribution, and reproduction in any medium, provided the original author (s) and source are credited. This is an open access article licensed under the terms of the Creative Commons Attribution Non commercial license Share alike. (http://creativecommons.org/licenses/by-nc-sa/4.0/) which permits unrestricted, non commercial use, distribution and reproduction in any medium, provided the work is properly cited. The authors declare that there is no conflict of interests regarding the publication of this paper. Received: 01.08.2020. Revised: 05.08.2020. Accepted: 20.08.2020. Study on the state of knowledge of medical students about the glycemic index of popular food products in Poland. A survey study Jakub Czarnota1, Michał Dobrzyński1, Tomasz Skubel1, Małgorzata Drozd1, Iga Dudek1, Dorota Sokół1, Halina Piecewicz-Szczęsna2 1Student Research Circle at the Department of Epidemiology and Clinical Research Methodology, Medical University of Lublin 2Department of Epidemiology and Clinical Research Methodology, Medical University of Lublin Corresponding author: Halina Piecewicz-Szczęsna, e-mail: halpiec@wp.pl ORCID ID: Jakub Czarnota: https://orcid.org/0000-0003-2783-0349; kubbaa232@interia.pl Michał Dobrzyński: https://orcid.org/0000-0002-1416-6568; mdobrzyski4@gmail.com Tomasz Skubel: https://orcid.org/0000-0001-7572-401X; tomasz.wojciech.skubel@gmail.com Małgorzata Drozd: https://orcid.org/0000-0002-0710-2451; drozd.malg@gmail.com Iga Dudek: https://orcid.org/0000-0002-8101-074X; iga.dudek6@gmail.com Dorota Sokół: https://orcid.org/0000-0003-2059-7951; dorota.sokol9606@gmail.com Halina Piecewicz-Szczęsna https://orcid.org/0000-0002-0573-7226; halpiec@wp.pl Abstract Introduction: The glycemic index (GI) is a helpful indicator in composing a healthy diet, especially for people at risk of carbohydrate metabolism disorders. High GI products are quickly digested and absorbed in the human body. There is a sharp increase in postprandial glucose and insulin secretion, followed by a rapid decrease in blood glucose level, which results in increased glucagon secretion and increased appetite. A high GI diet may be one of the causes of insulin resistance and obesity. Aim: The aim of the study is to examine the state of knowledge of medical students studying in Poland about the glycemic index of popular food products. Material and Methods: An anonymous online survey was conducted. The answers of 140 medical students of polish medical universities were analyzed. Results: Despite the fact that 52.1% of respondents declared that they are interested in the subject of healthy eating, milk chocolate and honey were most often recognized as high GI by the respondents (respectively 90.6% and 84,1% of answers). However, these products are classified as low/medium GI products. A baguette with a very high GI obtained 70.3% of responses. Another product with a medium Gi, boiled potatoes, got 56.5% response. Conclusion: The knowledge of medical students about the glycemic index is not large, despite expressed interest in the subject of healthy eating. Key words: glycemic index, diet, insulin resistance