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作 者:袁浩 王秀艳 马敬弟 YUAN Hao;WANG Xiuyan;MA Jingdi(Department of Nutrition,Xinyi People's Hospital,Xuzhou 221400,Jiangsu,China)
出 处:《糖尿病新世界》2025年第3期30-33,共4页Diabetes New World
摘 要:目的分析低血糖生成指数膳食用于初诊2型糖尿病患者营养治疗中的效果。方法选择2021年8月-2023年8月新沂市人民医院营养科接诊的初诊2型糖尿病患者112例作为研究对象,按照饮食控制方案的不同进行分组,对照组(56例)采取常规饮食控制方案,观察组(56例)实施低血糖生成指数膳食控制方案。比较两组患者血糖指标、营养指标、治疗总有效率。结果治疗后,观察组空腹血糖、餐后2 h血糖、糖化血红蛋白水平均低于对照组,差异均有统计学意义(P均<0.05)。治疗后,两组白蛋白、前白蛋白、血红蛋白水平比较,差异均无统计学意义(P均>0.05)。观察组治疗总有效率高于对照组,差异有统计学意义(P<0.05)。结论初诊2型糖尿病患者营养治疗过程中开展低血糖生成指数膳食控制方案效果明显,可有效降低患者血糖指标,且不会对营养摄入产生影响。Objective To analyze the effect of low glycemic index diet in nutritional treatment of newly diagnosed type 2 diabetes mellitus patients.Methods A total of 112 patients with newly diagnosed type 2 diabetes mellitus who were admitted to the Department of Nutrition in Xinyi People's Hospital from August 2021 to August 2023 were selected as the research objects.They were divided into groups according to different dietary control schemes.The control group(56 cases)adopted a routine dietary control scheme,and the observation group(56 cases)implemented a low glycemic index diet control scheme.The blood glucose index,nutritional index and total effective rate of treatment were com-pared between the two groups.Results After treatment,the levels of fasting plasma glucose,2-hour postprandial plasma glucose and glycated hemoglobin A1c in the observation group were lower than those in the control group,and the differences were statistically significant(all P<0.05).There were no significant differences in the levels of albu-min,prealbumin,hemoglobin between the two groups after treatment(all P>0.05).The total effective rate of treatment of the observation group was higher than that of the control group,and the difference was statistically significant(P<0.05).Conclusion During the nutritional treatment of newly diagnosed type 2 diabetes mellitus patients,the effect of low glycemic index diet control program is obvious,which can effectively reduce the blood glucose index of patients,and will not affect the nutritional intake.
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