不同膳食配制对改善餐后血糖的效果观察  

OBSERVATION ON EFFECT OF DIFFERENT DIET CONSTITUTION ON POSTMEAL BLOOD SUGAR IMPROVEMENT

作　　者：王新宜[1] 宗敏[1] 陈艳秋[1] 韩维嘉[1] 

机构地区：[1]华东医院营养科,上海市200040

出　　处：《老年医学与保健》2002年第2期108-109,共2页Geriatrics & Health Care

摘　　要：目的观察不同膳食配制的食物对2型糖尿病患者餐后血糖的影响。方法选择我院治疗的糖尿病2型患者82例,用美国强生公司OneTonchII型血糖仪测定食用不同膳食配制食物的早餐(大米粥、标准粉馒头、荞麦饼干)对空腹血糖及餐后2小时血糖变化的情况。结果以荞麦饼干作早餐主食其餐后血糖明显低于以大米粥和标准粉馒头作早餐主食(P<0.01)。对改善糖尿病患者的口渴、乏力等症状也有一定的作用。食用标准粉馒头餐后血糖明显低于以大米粥为主食(P<0.05)。结论不同膳食配制的食物对餐后血糖水平有影响,不同主食结构与组份对患者的血糖及其症状等均有不同程度的影响。Objective To observe the effect of different diet constitution in type 2 DM patients. Methods After breakfasts with different diet constitution (rice porridge, standard flour steamed-bread or buckwheat biscuit), changing states between fast blood sugar and sugar 2 hours after meal of 82 cases of Type 2 DM patient under treatment in our hospital were determined with One Touch II type Blood Sugar Meter from Johnson Company U.S.A. Results Postmeal blood sugar of the patients who took buckwheat biscuit as main food was obviously lower than those who took rice porridge and standard flour steamed-bread(P< 0.01),and buckwheat biscuit also helped the patients to release their polydipsia or tiredness. Postmeal blood sugar of the patients who took standard flour steamed-bread as main food was lower than those who took rice porridge apparently(P< 0.05). Conclusions The main food formation and ingredient with different diet constitution effect patient's blood sugar and symptoms differently.

关 键 词：饭后期间 血糖 糖尿病 膳食配置 

分 类 号：R459.3[医药卫生—治疗学]