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本研究观察了非胰岛素依赖型糖尿病(NIDDM)病人52人,并以8名健康人作为对照。收集上述研究对象空腹及进食试验食物餐后30、60、120、180min的血样标本,动态观察血浆葡萄糖和血清C肽的变化。实验食物包括馒头、石磨煎饼、特二粉煎饼、面条,其中馒头作为参照食物标准,其血糖指数和C肽指数均定作100,其余实验食物的血糖指数和C肽数分别是石磨煎饼47、123,特二粉煎饼70、109,特二粉面条133、89。 实验结果表明,小麦粉的几种加工方式中,煎饼的血糖指数明显降低,尤其石磨煎饼最低,可作为糖尿病饮食的一种优选食物。
This study looked at 52 non-insulin dependent diabetes mellitus (NIDDM) patients and compared 8 healthy individuals. Blood samples were collected at 30, 60, 120 and 180 min after fasting and eating test foods of the above subjects, and the changes of plasma glucose and serum C-peptide were observed dynamically. Experimental foods including steamed bread, stone pancake, special two pancake, noodles, which steamed bread as a reference food standards, the blood sugar index and C-peptide index were set at 100, the remaining experimental food glycemic index and C peptide number were stone pancake 47,123, two special pancake pancake 70,109, special noodles 133,89. The experimental results show that in several processing methods of wheat flour, the blood sugar index of the pancake is obviously reduced, especially the stone pancake is the lowest, which can be used as a preferred food for the diabetic diet.