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目的 探讨 A、B两种谷豆混合食物对非胰岛素依赖型糖尿病 (NIDDM)病人和健康人餐后血糖和 C肽的影响。方法 30名研究对象分为三组 ,每组 1 0人 ,A、B组为 NIDDM病人组 ,C组为健康人对照组 ;试验分 2天进行 ,第 1天 3组均以馒头为早餐 ,第 2天 A组早餐为混合食物 A,B组与 C组早餐为混合食物 B;馒头和混合食物 A、B均含 50 g碳水化物 ,总能量分别是979.2 1 k J、1 1 45.45k J、1 51 5.84k J,蛋白质、脂肪、碳水化物的能量比例 (% )分别为 1 1 .78、2 .84、85.38和 2 2 .68、4.50、72 .84和 2 1 .41、2 3.38、55.2 1 ;观察餐后 3h血糖和 C肽变化。结果 1 .三组餐后血糖、C肽峰值显著低于馒头 ,血糖反应增值面积有显著性差异 ,以 C组最低 ,A组最高 ;2 .A、B两组 C肽曲线增值面积显著低于 C组 ;3.A、B、C三组血糖、C肽指数分别为 67、99,57、97和53、69;4.B、C组血糖指数显著低于 A组 ,C组的 C肽指数明显低于 A、B组。结论 谷豆混合食物稳定餐后血糖水平的作用强于馒头 ;能量是否能满足机体需要影响糖尿病病人餐后血糖水平 ;混合食物 B在 NIDDM病人和健康人中的血糖指数相似 ,利于糖尿病病人的血糖控制 ,是一种较理想的早餐或主食。
Objective To investigate the effects of A and B mixed food of glutinous rice on postprandial plasma glucose and C-peptide in non-insulin dependent diabetes mellitus (NIDDM) and healthy people. Methods Thirty subjects were divided into three groups of 10 patients in each group. A and B groups were NIDDM patients and C groups were healthy control group. The experiment was conducted in 2 days. On the first day, On the second day, the breakfast in group A was mixed food A, the breakfast in group B and group C was mixed food B, the bread and mixed foods A and B contained 50 g of carbohydrates, the total energy was 979.2 1 kJ and 11 45.45 kJ , 1 51 5.84k J, and the energy ratios (%) of protein, fat and carbohydrate were respectively 11.78, 2.84, 85.38 and 22.68, 4.50, 72.84 and 21.41, 2.38 , 55.2 1; 3h postprandial blood glucose and C peptide changes observed. The postprandial blood glucose and C-peptide peak value of the three groups were significantly lower than that of the steamed bread, and there was a significant difference in the area of added value of blood glucose response, the lowest in group C and the highest in group A. 2. The value of C-peptide curve of A and B groups was significantly lower C group; 3. The blood glucose and C peptide index of group A, B and C were 67, 99, 57, 97 and 53, 69 respectively; 4. The blood glucose index of group B and C was significantly lower than that of group A and group C Index was significantly lower than the A, B group. Conclusion The stability of postprandial blood glucose level of mixed glutinous rice is stronger than that of steamed bread. Whether the energy can meet the needs of the body affects the postprandial blood glucose level of diabetic patients. The mixed blood glucose index of B in NIDDM patients and healthy people is similar, Control, is a more ideal breakfast or staple food.