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目的评估添加药食同源成分的特膳主食改善血糖控制的效果。方法选取2014年4月至2015年10月于北京市本研究各中心就诊的糖尿病患者。随机分为3组,进行为期3个月的干预。干预方式为特膳馒头组165例、添加小麦纤维馒头组78例、普通面粉馒头组46例,并给予饮食和运动指导。比较干预前后空腹及标准餐后血糖值、血糖曲线下增加面积(iAUC)和HbA_1c的变化。结果添加药食同源成分的特膳馒头能改善餐后iAUC和HbA_1c,在使用胰岛素或胰岛素促泌剂的患者中,餐后iAUC由403(284,564)mmol·min/L下降至349(258,465)mmol·min/L,HbA_1c由6.9(6.5,8.2)%下降至6.5(6.1,7.5)%,在未使用胰岛素或胰岛素促泌剂的患者中,餐后iAUC由354(245,516)mmol·min/L下降至263(164,364)mmol·min/L(P<0.01),HbA_1c由6.7(6.0,8.0)%下降至6.5(5.7,7.8)%(P<0.01)。普通面粉馒头组的上述指标无变化。结论使用特膳馒头作为主食是一种有效辅助血糖控制的方法。
Objective To evaluate the effect of glycemic control on special dietary staple food supplemented with medicinal and edible ingredients. Methods From April 2014 to October 2015, patients with diabetes in our research centers in Beijing were selected. Randomly divided into 3 groups for a period of 3 months of intervention. Intervention method for special steamed bread group of 165 cases, adding wheat fiber steamed buns group 78 cases, 46 cases of ordinary flour buns group, and give diet and exercise guidance. The changes of fasting and standard postprandial blood glucose, the area of increase in blood glucose (iAUC) and HbA 1c were compared before and after intervention. Results Special dietary steamed bread with medicinal and edible ingredients improved postprandial iAUC and HbA_1c, and postprandial iAUC decreased from 403 (284,564) mmol · min / L to 349 (258,465) in patients with insulin or insulin secretagogues mmol · min · L-1, HbA_1c decreased from 6.9 (6.5,8.2)% to 6.5 (6.1,7.5)% in patients without insulin or insulin secretagogues, and the postprandial iAUC was decreased from 354 (245,516) mmol · min / L decreased to 263 (164,364) mmol · min / L (P <0.01), HbA_1c decreased from 6.7 (6.0,8.0)% to 6.5 (5.7,7.8)% (P <0.01). Ordinary flour bread group of the above indicators no change. Conclusions The use of special dietary steamed bread as a staple food is an effective way to assist in glycemic control.