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目的比较摄入土豆馒头、高粱馒头、小麦馒头后健康人血糖及胰岛素水平的变化情况。方法采用交叉设计方法,将入组的12名健康人随机分为3组,每组4名,禁食10h后,分别摄入土豆、高粱和小麦馒头(生重100g),测定空腹、餐后0.5、1、2及3h血糖、胰岛素、TG、TC及SUA。间隔3d作为洗脱期,各组于第5天、第9天交换食用馒头的种类,重复测量各项指标。结果与高粱馒头比较,土豆馒头3hIns变化显著。土豆馒头3hIns增加量(4.74μU/ml)高于高粱馒头(1.65μU/ml)(P=0.028)。血糖、其他时间点胰岛素水平比较,差异无统计学意义。结论土豆馒头3hIns浓度高于高粱馒头。
Objective To compare the changes of blood glucose and insulin levels in healthy people after ingestion of potato steamed bread, sorghum steamed bread and wheat steamed bread. Methods Twelve healthy individuals were randomly divided into three groups (n = 4). After fasting for 10 hours, they were respectively taken in potato, sorghum and wheat steamed bread (weight 100g). The fasting, postprandial 0.5, 1, 2 and 3h blood glucose, insulin, TG, TC and SUA. Intervals of 3d as the elution period, each group in the fifth day, the first nine days to exchange food bread type, repeated measurement of the indicators. Results Compared with sorghum steamed bread, potato bread 3hIns significant change. The increase of 3hIns for potato steamed bread (4.74μU / ml) was higher than that of sorghum steamed bread (1.65μU / ml) (P = 0.028). Blood glucose, insulin levels at other time points, the difference was not statistically significant. Conclusion The concentration of 3hIns in potato steamed bread is higher than that of sorghum steamed bread.