富铬酵母对糖尿病病人糖耐量的影响

随机将63名非胰岛素依赖型糖尿病病人分为A、B、C三组,用双盲法进行观察。A组以高铬酵母形式每天补铬100μg;C组以普通啤酒酵母形式每天补铬15μg;B组给安慰剂作对照组。两个月后,A组糖尿病病人的空腹血糖水平由191±78mg/dl降至167±72mg/dl(p<0.01),馒头餐负荷后糖耐量曲线明显降低,血糖面积由938±351mg·h/dl降至809±272mg·h/dl(p<0.01)。其它两组实验前后无变化。本结果提示糖尿病病人有缺铬倾向,补给一定量的高铬酵母具有辅助治疗作用。

THE EFFECT OF CHROMIUM-RICH BREWER' S YEAST ON GLUCOSE TOLERANCE IN DIABETIC PATIENTS

Sixty-three non-insulin-dependented diabetic patients were randomly divided into three groups (A, B, C)in a double-blind study. Group A was given 100 μg Cr daily in the form of Cr-rich yeast, group C was given 15 μg Cr daily in the form of general brewer's yeast, group B was given placebo as control. After two months of experiment, fasting level of serum glucose in group A reduced significantly from 191 ±78 mg/dl to 167±72 mg/dl (P< 0.01); after giving bread meal, the glucose tolerance curve dropped significantly and the area of the tolerance curve reduced from 938 ±351 mg.h/dl to 809 ±272 mg.h/dl (p<0.01); no change was found in the other two groups. This study suggests that diabetic patients are deficient in chromium. Suppl-ementation with Cr-rich yeast would be an auxiliary measure for the trat-ment of diabetics.