不同主食成分对糖尿病患者血糖的影响——药食同源主食、小麦纤维主食与普通主食的比较

发布时间：2018-07-06 12:05

  本文选题：糖尿病 + 饮食治疗　； 参考：《中国糖尿病杂志》2017年09期

【摘要】：目的评估添加药食同源成分的特膳主食改善血糖控制的效果。方法选取2014年4月至2015年10月于北京市本研究各中心就诊的糖尿病患者。随机分为3组,进行为期3个月的干预。干预方式为特膳馒头组165例、添加小麦纤维馒头组78例、普通面粉馒头组46例,并给予饮食和运动指导。比较干预前后空腹及标准餐后血糖值、血糖曲线下增加面积(iAUC)和HbA_1c的变化。结果添加药食同源成分的特膳馒头能改善餐后iAUC和HbA_1c,在使用胰岛素或胰岛素促泌剂的患者中,餐后iAUC由403(284,564)mmol·min/L下降至349(258,465)mmol·min/L,HbA_1c由6.9(6.5,8.2)%下降至6.5(6.1,7.5)%,在未使用胰岛素或胰岛素促泌剂的患者中,餐后iAUC由354(245,516)mmol·min/L下降至263(164,364)mmol·min/L(P0.01),HbA_1c由6.7(6.0,8.0)%下降至6.5(5.7,7.8)%(P0.01)。普通面粉馒头组的上述指标无变化。结论使用特膳馒头作为主食是一种有效辅助血糖控制的方法。
[Abstract]:Objective to evaluate the effect of special diet staple on improving blood glucose control. Methods Diabetes mellitus patients from April 2014 to October 2015 in Beijing were selected. They were randomly divided into 3 groups and treated for 3 months. There were 165 cases of special steamed bread group, 78 cases of wheat fiber steamed bread group and 46 cases of ordinary flour steamed bread group. Fasting and postprandial blood glucose levels were compared before and after intervention, and the changes of increased area (iAUC) and HbA1c under blood glucose curve were compared. Results Special steamed bread supplemented with drug and food homology could improve postprandial iAUC and HbA1 / C. In patients with insulin or insulin secreting stimulator, the level of postprandial iAUC decreased from 403 (284564) mmol / L to 349 (258465) mmol / min / L HbA1c from 6.9 (6.58.2)% to 6.5 (6.17.5). After meal, iAUC decreased from 354 (245516) mmol / L to 263 (164364) min / L (P0.01) HbA1c from 6.7 (6.0 / 8.0)% to 6.5 (5.7 / 7.8)% (P0.01). The above indexes of ordinary flour steamed bread group had no change. Conclusion the use of special steamed bread as staple food is an effective method for blood glucose control.
【作者单位】： 中国医学科学院北京协和医院营养科;北京中医医院平谷医院营养科;中国医学科学院北京协和医院检验科;
【基金】：十二五科技支撑计划(2012BAI35B03)
【分类号】：R587.1
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本文编号：2102734