CAJ | 학술논문

目的研究不同营养成分的早餐对2型糖尿病患者碳水化合物代谢的影响,为糖尿病患者的合理膳食提供科学依据。方法比较糖尿病患者摄入3种蛋白质、脂肪含量不同的早餐(1组),或者摄入脂肪含量不同的早餐(2组),与摄入标准早餐后的代谢指标进行比较。结果1组患者摄入高蛋白早餐后胰岛素升高,摄入高脂肪早餐后胰岛素降低,葡萄糖和抑胃肽保持稳定。相反,2组患者高脂肪早餐后抑胃肽显著升高。结论在2型糖尿病患者中,除抑胃肽,葡萄糖和胰岛素对不同混合膳食的反应无差异,蛋白质能有效刺激胰岛素分泌。
목적연구불동영양성분적조찬대2형당뇨병환자탄수화합물대사적영향,위당뇨병환자적합리선식제공과학의거。방법비교당뇨병환자섭입3충단백질、지방함량불동적조찬(1조),혹자섭입지방함량불동적조찬(2조),여섭입표준조찬후적대사지표진행비교。결과1조환자섭입고단백조찬후이도소승고,섭입고지방조찬후이도소강저,포도당화억위태보지은정。상반,2조환자고지방조찬후억위태현저승고。결론재2형당뇨병환자중,제억위태,포도당화이도소대불동혼합선식적반응무차이,단백질능유효자격이도소분비。
Objective To examine the influence of coingestion of fat and protein in a mixed meal on carbohydrate metabolism. Methods Subject with type 2 diabetes mellitus received three different breakfasts varying in the amount of fat and protein (group 1) or only in the amount of fat (group 2). Compared with the changes after a standard breakfast,insulin increased after the protein-rich meal and decreased after the fat-rich meal in group 1. Results Glucose and gastric inhibitory polypeptide (GIP) remained constant. In contrast, only GIP showed a significant increase after a high-fat meal in group 2. Conclusion Type 2 diabetes subjects, glouse and insulin reponses to different mixed meals do not appear to be exlusively mediated by GIP. Protein was concirmed as a potent stimulator of insulin secretion.