本文選題：糖尿病 + 飲食治療　； 參考：《中國(guó)糖尿病雜志》2017年09期

【摘要】：目的評(píng)估添加藥食同源成分的特膳主食改善血糖控制的效果。方法選取2014年4月至2015年10月于北京市本研究各中心就診的糖尿病患者。隨機(jī)分為3組,進(jìn)行為期3個(gè)月的干預(yù)。干預(yù)方式為特膳饅頭組165例、添加小麥纖維饅頭組78例、普通面粉饅頭組46例,并給予飲食和運(yùn)動(dòng)指導(dǎo)。比較干預(yù)前后空腹及標(biāo)準(zhǔn)餐后血糖值、血糖曲線下增加面積(iAUC)和HbA_1c的變化。結(jié)果添加藥食同源成分的特膳饅頭能改善餐后iAUC和HbA_1c,在使用胰島素或胰島素促泌劑的患者中,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)%,在未使用胰島素或胰島素促泌劑的患者中,餐后iAUC由354(245,516)mmol·min/L下降至263(164,364)mmol·min/L(P0.01),HbA_1c由6.7(6.0,8.0)%下降至6.5(5.7,7.8)%(P0.01)。普通面粉饅頭組的上述指標(biāo)無(wú)變化。結(jié)論使用特膳饅頭作為主食是一種有效輔助血糖控制的方法。
[Abstract]:Objective to evaluate the effect of special diet staple on improving blood glucose control. Methods Diabetes mellitus patients from April 2014 to October 2015 in Beijing were selected. They were randomly divided into 3 groups and treated for 3 months. There were 165 cases of special steamed bread group, 78 cases of wheat fiber steamed bread group and 46 cases of ordinary flour steamed bread group. Fasting and postprandial blood glucose levels were compared before and after intervention, and the changes of increased area (iAUC) and HbA1c under blood glucose curve were compared. Results Special steamed bread supplemented with drug and food homology could improve postprandial iAUC and HbA1 / C. In patients with insulin or insulin secreting stimulator, the level of postprandial iAUC decreased from 403 (284564) mmol / L to 349 (258465) mmol / min / L HbA1c from 6.9 (6.58.2)% to 6.5 (6.17.5). After meal, iAUC decreased from 354 (245516) mmol / L to 263 (164364) min / L (P0.01) HbA1c from 6.7 (6.0 / 8.0)% to 6.5 (5.7 / 7.8)% (P0.01). The above indexes of ordinary flour steamed bread group had no change. Conclusion the use of special steamed bread as staple food is an effective method for blood glucose control.
【作者單位】： 中國(guó)醫(yī)學(xué)科學(xué)院北京協(xié)和醫(yī)院營(yíng)養(yǎng)科;北京中醫(yī)醫(yī)院平谷醫(yī)院營(yíng)養(yǎng)科;中國(guó)醫(yī)學(xué)科學(xué)院北京協(xié)和醫(yī)院檢驗(yàn)科;
【基金】：十二五科技支撐計(jì)劃(2012BAI35B03)
【分類號(hào)】：R587.1
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本文編號(hào)：2102734