摘要
目的 研究食物血糖生成指数对糖尿病患者血糖、血脂的影响。方法 选择了 36例糖尿病患者作为研究对象 ,以食物 GI为主要内容编写教育材料 ,采用集中授课、门诊和电话咨询等方式进行健康教育 5个月 ,观察教育前后患者的血糖 (空腹血糖 ,餐后 2 h血溏 ,糖化血红蛋白 )和血脂 (总胆固醇 ,高密度脂蛋白胆固醇 ,低密度脂蛋白胆固醇 ,甘油三酯 ,血脂综合指数 )变化。结果 教育后 ,患者空腹血糖 (FBG)、餐后 2 h血糖 (2 h PBG)、糖化血红蛋白 (Hb A1 c)、总胆固醇 (TC)、血脂综合指数 (L CI)均有差异有显著性 (P <0 .0 1) ,分别降低了 (15 .1± 2 1.2 ) %、(16 .2± 2 4 .4 ) %、(12 .6 3± 14 .86 ) %、(12 .6 3± 14 .86 ) %和 (15 .2 2± 4 0 .6 2 ) %。结论 向糖尿病患者传授 GI知识 ,可有效地控制患者的血糖、血脂水平 ,对预防糖尿病并发症发生 。
Objective To study the effects of nutrition education with Glycemic Index (GI) on blood glucose and lipid of diabetic patients.Methods Thirty-six subjects with type 2 diabetes were recruited and mainly learned the knowledge about GI of food. Outcomes were assessed by the change of blood glucoses which included fasting blood glucose (FBG), 2-h postprandial blood glucose ( 2 hPBG) and glycosylated hemoglobin (HbA 1 c), and lipids which included total cholesterol (TC), high density lipoprotein cholesterol (HDL-C), low density lipoprotein cholesterol (LDL-C), triglycerides (TG) and lipid comprehensive index (LCI). The study period lasted five months. Results Average value of FBG, 2 hPBG, HbA 1 c, TC and LCT were significantly decreased by (15.1±21.2)%, (16.2±24.4)%, (12.63±14.86)%, (12.63±14.86)% and (15.22±40.62)% respectively after education compared with those before education (P<0.01). Conclusions The education with GI maybe an important measure to improve blood glucose and lipid of diabetic patients.
出处
《疾病控制杂志》
2003年第6期494-496,共3页
Chinese Journal of Disease Control and Prevention
基金
卫生部科研课题 (No.98- 1- 0 6 3)
