Tehran University of Medical Sciences Iranian Journal of Public Health 2251-6085 50 2 2021 02 01 280 287 EN Berrak BASTURK Department of Nutrition and Dietetics, Halic University, Istanbul, Turkey Zeynep KOC OZERSON Department of Nutrition and Dietetics, Halic University, Istanbul, Turkey Aysun YUKSEL Department of Nutrition and Dietetics, University of Health Sciences, Istanbul, Turkey 2020 09 18 2021 01 05 Background: The positive effects of blood glucose levels should be demonstrated in healthy or type 2 diabetic individuals who can be recommended to consume macronutrients (protein + fat) with carbohydrates. Therefore, at the end of the research planned with the amount of carbohydrates and fats that can be consumed in a meal, we aimed to recommend the consumption of food with high protein content egg together with the carbohydrate source. Methods: The study was carried out from Nov 2017 to Apr 2018 by looking at fasting blood glucose levels using feeding 2 different test foods on a minimum of 8 h of fasting in the Haliç University Sutluce Campus, Istanbul, Turkey. Before and after the carbohydrate and carbohydrate + protein source, blood glucose was measured from the fingertip for 3 days in 30 min, 60 min and 120 min periods. The average of 3 days was used in the analysis. Results: Blood glucose values were compared after individuals were given carbohydrate and carbohydrate + protein source. The mean blood glucose value 60 min after the carbohydrate administration was significantly higher than the average blood glucose value 60 min after the carbohydrate + protein administration (P= 0.006 Conclusion:  A protein-containing diet positively affects the glycemia response and can recommend it. In individuals with diabetes, they should focus on the effects of proteins to achieve glycemia control. https://ijph.tums.ac.ir/index.php/ijph/article/view/22234 https://ijph.tums.ac.ir/index.php/ijph/article/download/22234/7127