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中国人民解放军总医院老年心血管病研究所
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中华老年多器官疾病杂志编辑委员会
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创刊人 王士雯
总编辑 范利
副总编辑 陈韵岱
执行主编 叶大训
编辑部主任 王雪萍
ISSN 1671-5403
CN 11-4786
创刊时间 2002年
出版周期 月刊
邮发代号 82-408
友情链接
柳园,石磊,陶利,王椿,饶志勇,程改平,于凤梅,胡雯.药食同源主食与传统主食对2型糖尿病患者餐后血糖的影响比较[J].中华老年多器官疾病杂志,2017,16(12):889~893
药食同源主食与传统主食对2型糖尿病患者餐后血糖的影响比较
Comparison of effects of staple food made from edible and medical plants and traditional plants on postprandial blood glucose in patients with type 2 diabetes mellitus
投稿时间:2017-09-05  修订日期:2017-10-25
DOI:10.11915/j.issn.1671-5403.2017.12.207
中文关键词:  糖尿病2型;血糖;药食同源
英文关键词:type 2 diabetes mellitus; blood glucose; edible medicine
基金项目:
作者单位E-mail
柳园 四川大学华西医院 临床营养科,成都 610041  
石磊 四川大学华西医院 临床营养科,成都 610041  
陶利 四川大学华西医院 临床营养科,成都 610041  
王椿 四川大学华西医院 内分泌科,成都 610041  
饶志勇 四川大学华西医院 临床营养科,成都 610041  
程改平 四川大学华西医院 临床营养科,成都 610041  
于凤梅 四川大学华西医院 临床营养科,成都 610041  
胡雯 四川大学华西医院 临床营养科,成都 610041 wendy_nutrition@163.com 
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中文摘要:
      目的 比较药食同源主食与传统主食对2型糖尿病(T2DM)患者餐后2小时血糖(2h-PBG)的影响,为T2DM主食多样化选择提供科学依据。方法 入选2012年9月至2013年2月在四川大学华西医院内分泌科住院的T2DM患者150例,其中男性80例,女性70例,年龄(60.5±13.2)岁,随机分为3组即玉米组(A组)、荞麦组(B组)和药食同源组(C组),每组50例。试验期2 d,第1天三组患者均摄入统一制作的糖尿病套餐,第2天各组患者在临床治疗不变的情况下将原早餐中的素菜包子分别替换为等量重的玉米馒头(A组)、荞麦馒头(B组)和药食同源馒头(C组),其余膳食不变。分别测定食用前后空腹血糖(FBG)及2h-PBG,并对三种早餐馒头进行感官评价。应用SPSS 18.0统计软件对数据进行分析。组间比较采用自身配对t检验、成组设计t检验、单因素方差分析或χ2检验,两两比较采用SNK法。结果 三组患者食用馒头前后FBG差异无统计学意义(P=0.217;P=0.986)。相比食用馒头前,食用馒头后B组(荞麦)患者2h-PBG水平下降,但差异无统计学意义[(9.00±2.43) vs(9.71±3.09)mmol/L,P>0.05],C组患者下降明显,差异有统计学意义[(7.82±2.52) vs(9.96±2.33)mmol/L,P<0.05]。C组(药食同源)患者食用馒头后的2h-PBG水平显著低于A组和B组,差异有统计学意义(P=0.011)。相比A组和B组患者,C组患者对早餐馒头的色泽、气味、口感、韧性和口味差评人数多,差异有统计学意义(P<0.05),但总评价差异无统计学意义(P>0.05)。结论 药食同源主食调控血糖的效果优于传统的荞麦和玉米。
英文摘要:
      Objective To compare the effect of staple food made from edible and medical plants and traditional plants on 2-hour postprandial blood glucose (2h-PBG, after breakfast) in the patients with type 2 diabetes mellitus (T2DM). Methods A total of 150 patients with T2DM admitted in the Department of Endocrinology of our hospital from September 2012 to February 2013 were included in this study. They were 80 males and 70 females, at an age of (60.5±13.2) years, and randomly allocated into 3 groups (n=50), that is, corn group, buckwheat group and edible medicine group. All subjects were given standard meals for T2DM on the first day, and then from the second day, the steamed vegetable buns in their breakfast were replaced by same weighted steam breads made of corn flour, buckwheat flour and dozens of edible and medical plants respectively for the corresponding groups. There were no other differences in the lunch and supper, or clinical treatments. The fasting blood glucose (FBG) and 2h-PBG before and after intervention were measured, and the sensory value was evaluated by the participants at the end of the study. SPSS statistics 18.0 was used to analyze the data. Paired t test, group t test, one-way analysis of variance or Chi-square test were employed for the comparison between groups, and Student-Newman-Keuls test for intergroup comparison. Results There was no significant difference in FBG in the 3 groups before and after eating steamed breads (P=0.217; P=0.986). Compared with before intervention, the 2h-PBG level was decreased after intervention in buckwheat group,though without obvious difference [(9.00±2.43) vs(9.71±3.09)mmol/L,P>0.05], but the decrease was more obvious difference in the edible medicine group [(7.82±2.52) vs(9.96±2.33)mmol/L,P<0.05]. The level was notably lower in the edible medicine group than the the other 2 groups(P=0.011). Compared with corn and buckwheat group, there was statistic difference in edible medicine group about colour and lustre,smell,flavour,toughness and taste, but the total value was no difference among the 3 staple foods(P>0.05). Conclusion The staple food made from edible and medical plants is superior to traditional corn and buckwheat breads in controlling blood glucose.
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