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随机将63名非胰岛素依赖型糖尿病病人分为A、B、C三组,用双盲法进行观察。A组以高铬酵母形式每天补铬100μg;C组以普通啤酒酵母形式每天补铬15μg;B组给安慰剂作对照组。两个月后,A组糖尿病病人的空腹血糖水平由191±78mg/dl降至167±72mg/dl(p<0.01),馒头餐负荷后糖耐量曲线明显降低,血糖面积由938±351mg·h/dl降至809±272mg·h/dl(p<0.01)。其它两组实验前后无变化。本结果提示糖尿病病人有缺铬倾向,补给一定量的高铬酵母具有辅助治疗作用。
Sixty-three patients with non-insulin-dependent diabetes mellitus were randomly divided into three groups: A, B and C, and observed by double-blind method. Group A was supplemented with high-chromium yeast daily in the form of 100 μg chromium; Group C was supplemented with 15 μg of common brewer’s yeast daily; group B was given placebo as control group. After two months, the fasting blood glucose level of diabetic patients in group A decreased from 191 ± 78 mg / dl to 167 ± 72 mg / dl (p <0.01), the glucose tolerance curve decreased significantly after steamed meal loading, and the blood glucose area increased from 938 ± 351 mg · h / dl to 809 ± 272 mg · h / dl (p <0.01). The other two groups did not change before and after the experiment. The results suggest that patients with diabetes have a tendency to chrome deficiency, supplying a certain amount of high-chromium yeast with adjuvant therapy.