近二十年来,糖尿病病人的饮食治疗有了明显的改进,即由传统的低热量低糖高脂饮食改为在合理控制热量范围内提高糖和食物纤维的进食量,减少脂肪,尤其是饱和脂肪酸的摄取,饮食内容的改变,对慢性并发症的影响尚在观察中。在胰岛素问世(1921年)前,醣仅占糖尿病病人饮食总热量的9％。美国糖尿病协会(1971、1979)及英国糖尿病协会(1980)均介绍醣应占糖尿病病人总热量60％或以上,对胰岛素依赖型患者,这样的高醣饮食,仍能维持正常的血糖浓度,不会或仅轻度增加外源性 In the recent two decades, dietary treatment for diabetic patients has been significantly improved, that is, the traditional low-calorie low-sugar high-fat diet changed to increase the intake of sugar and food fiber within the reasonable control of calorie consumption, reducing fat, especially saturated fatty acids The intake, changes in diet, the impact of chronic complications are still under observation. Before the advent of insulin (1921), sugar accounted for only 9% of the total calorie diet in diabetic patients. The American Diabetes Association (1971, 1979) and the British Diabetes Association (1980) both present 60% or more of total calories attributable to sugar for diabetics. Insulin-dependent patients with such high-sugar diets can still maintain their normal blood glucose levels. Exogenous or only mildly exogenous