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目的:测定燕麦米的血糖指数(GI),并观察其对糖尿病病人调控血糖的效果。方法:健康人(n=12)进行燕麦米GI测定;糖尿病病人随机分为燕麦米组(n=16)和普通大米组(n=18),干预3个月。检测干预前后病人机体测量指标,血糖、血脂等生化指标,肝、肾功能等安全性指标。结果:燕麦米GI值为50.25%。病人食用燕麦米餐后2 h血糖明显低于普通大米组(Z=0.479,P=0.027),其余指标均无显著性差异(P>0.05)。结论:燕麦米为低GI食物,可降低糖尿病病人的餐后血糖浓度。
Objective: To determine the glycemic index (GI) of oatmeal and observe its effect on the control of blood glucose in diabetic patients. Methods: The healthy volunteers (n = 12) were used to measure the oats GI. The diabetic patients were randomly divided into oats (n = 16) and ordinary rice groups (n = 18) for 3 months. Before and after intervention in the detection of patient body measurements, blood glucose, blood lipids and other biochemical indicators, liver and kidney function and other safety indicators. Results: The GI value of oats was 50.25%. The blood glucose of patients consuming oatmeal 2 h after meal was significantly lower than that of the normal rice group (Z = 0.479, P = 0.027). There was no significant difference between the other indexes (P> 0.05). Conclusion: Oatmeal is a low-GI food that reduces postprandial blood glucose levels in diabetic patients.