中华内分泌代谢杂志
中華內分泌代謝雜誌
중화내분비대사잡지
CHINESE JOURNAL OF ENDOCRINOLOGY AND METABOLISM
2012年
4期
295-297
,共3页
陈艳秋%孙建琴%谢华%陈敏%宗敏%华莉%李臻%范青%易青%孙皎
陳豔鞦%孫建琴%謝華%陳敏%宗敏%華莉%李臻%範青%易青%孫皎
진염추%손건금%사화%진민%종민%화리%리진%범청%역청%손교
糖尿病,2型%餐后血糖水平%胰岛素水平%粥%米饭
糖尿病,2型%餐後血糖水平%胰島素水平%粥%米飯
당뇨병,2형%찬후혈당수평%이도소수평%죽%미반
Diabetes mellitus,type 2%Postprandial blood glucose%Insulin%Conjee%Cooked rice
探讨等能量的粥与米饭对2型糖尿病患者餐后血糖及胰岛素分泌应答水平的影响,帮助糖尿病患者科学合理地选择食物.2型糖尿病患者41例,分成米饭组、白粥组和杂粮粥组,3组食物的能量基本相等.结果显示3组糖尿病患者的空腹血糖、胰岛素均无显著差异(P＞0.05).杂粮粥组的餐后lh血糖明显低于米饭组和白粥组[(11.17±2.30对12.88±1.29和13.29±1.97)mmol/L,P＜0.05],餐后2h血糖明显低于米饭组[(8.88±2.66对10.87±1.63)mmol/L,P＜0.05].米饭组和白粥组的餐后1h、2h血糖升幅接近,两者相比无显著差异(P＞0.05).餐后1h胰岛素水平,杂粮粥组明显低于白粥组[(46.02±26.32对88.56±68.75)μU/ml,P＜0.05],而白粥组与米饭组相比略高(P＞0.05).米饭、白粥、杂粮粥组患者的餐后2h胰岛素水平接近[(57.10±33.56,62.26±24.42,54.16±41.35) μU/ml,P＞0.05).在等能量的情况下,杂粮粥能调节血糖稳态、降低餐后血糖、减少餐后胰岛素分泌,是糖尿病人理想的主食选择.此外,等能量的白粥搭配馒头与米饭相比,餐后血糖和胰岛素水平无显著差异.
探討等能量的粥與米飯對2型糖尿病患者餐後血糖及胰島素分泌應答水平的影響,幫助糖尿病患者科學閤理地選擇食物.2型糖尿病患者41例,分成米飯組、白粥組和雜糧粥組,3組食物的能量基本相等.結果顯示3組糖尿病患者的空腹血糖、胰島素均無顯著差異(P＞0.05).雜糧粥組的餐後lh血糖明顯低于米飯組和白粥組[(11.17±2.30對12.88±1.29和13.29±1.97)mmol/L,P＜0.05],餐後2h血糖明顯低于米飯組[(8.88±2.66對10.87±1.63)mmol/L,P＜0.05].米飯組和白粥組的餐後1h、2h血糖升幅接近,兩者相比無顯著差異(P＞0.05).餐後1h胰島素水平,雜糧粥組明顯低于白粥組[(46.02±26.32對88.56±68.75)μU/ml,P＜0.05],而白粥組與米飯組相比略高(P＞0.05).米飯、白粥、雜糧粥組患者的餐後2h胰島素水平接近[(57.10±33.56,62.26±24.42,54.16±41.35) μU/ml,P＞0.05).在等能量的情況下,雜糧粥能調節血糖穩態、降低餐後血糖、減少餐後胰島素分泌,是糖尿病人理想的主食選擇.此外,等能量的白粥搭配饅頭與米飯相比,餐後血糖和胰島素水平無顯著差異.
탐토등능량적죽여미반대2형당뇨병환자찬후혈당급이도소분비응답수평적영향,방조당뇨병환자과학합리지선택식물.2형당뇨병환자41례,분성미반조、백죽조화잡량죽조,3조식물적능량기본상등.결과현시3조당뇨병환자적공복혈당、이도소균무현저차이(P＞0.05).잡량죽조적찬후lh혈당명현저우미반조화백죽조[(11.17±2.30대12.88±1.29화13.29±1.97)mmol/L,P＜0.05],찬후2h혈당명현저우미반조[(8.88±2.66대10.87±1.63)mmol/L,P＜0.05].미반조화백죽조적찬후1h、2h혈당승폭접근,량자상비무현저차이(P＞0.05).찬후1h이도소수평,잡량죽조명현저우백죽조[(46.02±26.32대88.56±68.75)μU/ml,P＜0.05],이백죽조여미반조상비략고(P＞0.05).미반、백죽、잡량죽조환자적찬후2h이도소수평접근[(57.10±33.56,62.26±24.42,54.16±41.35) μU/ml,P＞0.05).재등능량적정황하,잡량죽능조절혈당은태、강저찬후혈당、감소찬후이도소분비,시당뇨병인이상적주식선택.차외,등능량적백죽탑배만두여미반상비,찬후혈당화이도소수평무현저차이.
To study the effects of conjee and cooked rice on postprandial glucose and plasma insulin levels in type 2 diatetes,and to help diabetic patients select reasonably food.41 diabetes were divided into cooked rice group ( group A),conjee with steamed bread group ( group B),and oatmeal group ( group C ).At 1 h after meal,the values of postprandial plasma glucose (PPG) was significantly lower in group C than those in group A and group B [ ( 11.17± 2.30 vs 12.88 ± 1.29,13.29 ± 1.97 ) mmol/L,P ＜ 0.05 ].At 2 h after meal,the value of PPG was significantly lower in group C than in group A [ ( 8.88 ± 2.66 vs 10.87 ± 1.63 ) mmol/L,P ＜0.05 ].At 1 h and 2 h after meal,there was no significant difference between the value of PPG in goup A and group B ( P＞0.05 ).At 1 h after meal,the value of plasma insulin was significantly lower in group C than those in group B [ (46.02 ± 26.32 vs 88.56 ± 68.75 )μU/ml,P ＜0.05 ],and there was a littler higher in group B than group A ( P＞0.05 ).At 2 h after meal,there was no statistical difference of plasma insulin among group A,B,C [ ( 57.10 ± 33.56,62.26 ± 24.42,54.16 ± 41.35 )μU/ml,P＞0.05 ) ].Isocaloric oat food is potentially beneficial in sustaining blood glucose status and decreasing insulin secretion.It is the ideal choice for type 2 diabetes.Meanwhile,there were no statistical differences in PPG and insulin levels between the individuals taking conjee with steam bread and cooked rice.
