摘要
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 evaluate the postprandial responses of plasma glucose and serum C peptide to two mixed cereal legume gruels (A and B) in non insulin dependent diabetes millitus (NIDDM) subjects. [WT5FZ]Methods: Twenty patients with NIDDM were randomly divided into two groups (group A and group B), and ten healthy people as group C. On the first day, all group took steamed bun (made from wheat flour and similar to white bread) as standard reference food. On the second day, group A took gruel A, group B and C took gruel B. Steamed bun and mixed gruel contained 50 g carbohydrate and were served as breakfast. The responses of plasma glucose and serum C peptide were observed during 3 hours after test foods taken. [WT5FZ]Results: The peak responses of postprandial glucose and C peptide were postponed; their values and the incremental area under curve (IAUC) of glucose responses of gruels were obviously lower than that of steamed bun (P<0.05). While both glycemic index and C peptide index of steamed bun were set as 100, the glycemic index and C peptide index of gruel A were 67, 99, and of gruel B were 57, 97 in NIDDM patients, 53, 69 in healthy subject. The glycemic index of gruel B was statistically lower than that of gruel A (P<0.05). The gruel B C peptide index of healthy people was lower than that of NIDDM patients (P<0.05). [WT5FZ]Conclusions: The mixed cereal legume gruel may be more effective than steamed bun in stabilizing postprandial blood glucose for NIDDM patients and healthy subject.Gruel B is helpful for NIDDM patients, and might be the ideal breakfast food for NIDDM and healthy subjects.
出处
《营养学报》
CAS
CSCD
北大核心
2000年第2期166-170,共5页
Acta Nutrimenta Sinica
基金
加拿大国际发展研究署(IDRC)提供部分资助
关键词
糖尿病
NIDDM
血糖指数
C肽指数
混合食物
non insulin dependent diabetes mellitus (NIDDM)
glycemic index
C peptide response
mixed meal
