干豆对糖尿病患者血糖指数和C肽的影响

目的：探讨４种干豆（白扁豆、眉豆、绿豆和赤小豆）对非胰岛素依赖型糖尿病（ＮＩＤＤＭ）病人餐后血糖和血清Ｃ肽的影响。方法：将４１例ＮＩＤＤＭ住院病人随机分为四组，每组进食一种干豆；馒头作标准参照食物，试验食物均含５０ｇ碳水化物，观察餐后３ｈ血糖和Ｃ肽动态变化，计算血糖指数和Ｃ肽指数。结果：（１）餐后血糖曲线增值面积：４种干豆显著小于馒头；眉豆和白扁豆明显大于赤小豆，小于白扁豆；（２）餐后Ｃ肽曲线增值面积：绿豆显著大于馒头和其它３种豆类；馒头和眉豆明显大于赤小豆和白扁豆；（３）馒头的血糖和Ｃ肽指数均定为１００，４种干豆的血糖和Ｃ肽指数分别是白扁豆６８、８１，眉豆７４、９４，绿豆８８、１３６，赤小豆３３、７５；白扁豆和眉豆的血糖指数显著高于赤小豆，低于绿豆；绿豆的Ｃ肽指数明显高于其它３种豆类。结论：４种干豆对维持ＮＩＤＤＭ病人餐后血糖水平稳定性的作用优于馒头，赤小豆效果最好，其次是白扁豆，可作为糖尿病病人饮食治疗优先选用的食物之一     

五种淀粉类食物引起的血糖和C肽反应

将４５例非胰岛素依赖型糖尿病（ＮＩＤＤＭ）病人随机分成４组，每组６～１８人，被观察当日上午不使用药物，并以１０名健康人作对照。收集上述研究对象空腹及进食实验食物餐后３０、６０’１２０’１８０ｍｉｎ的血液样本，动态观察血浆葡萄糖和血清Ｃ肽的变化。实验食物包括馒头、米饭、莲子、芡实和淮山（均含碳水化物５０ｇ），其中馒头作为参照食物标准，其血糖指数和Ｃ肽指数均定作１００，其余实验食物的血糖指数和Ｃ肽指数分别是米饭８９，９１；莲子６２，７２；其实１０２，１０２；淮山１０３，１０２。实验结果表明，莲子的血糖指数和Ｃ肽指数均明显降低。在五种实验食物中，莲子控制ＮＩＤＤＭ病人血糖和胰岛素水平的作用最好，可作为糖尿病饮食治疗的一种首选食物。     

不同主食对2型糖尿病患者早餐后血糖影响的研究

目的探讨不同早餐主食对2型糖尿病患者餐后血糖的影响。方法在江苏省盐城市黄海社区分批选取诊断明确、生活规律、病情稳定的2型糖尿病患者共34例,连续3天早餐分别以相同交换份的发芽糙米粥、大米粥、馒头为主食,其他饮食内容及治疗措施不变,每日监测空腹血糖(FPG)及早餐后半小时血糖(PG0.5h)、餐后1小时血糖(PG1h)、餐后2小时血糖(PG2h)。结果馒头组PG0.5h略低,PG1h、PG2h均最高;糙米粥组PG1h、PG2h低于馒头组、大米粥组,P﹥0.05。结论馒头对餐后血糖控制的影响无明显优势,2型糖尿病患者可保留食粥的传统习惯,煮粥时提倡多用糙米等粗杂粮。     

谷氨酸脱羧酶抗体和血尿C肽在儿童糖尿病诊断中的临床意义

目的 探讨谷氨酸脱羧酶抗体和血尿C肽在儿童糖尿病诊断中的临床意义.方法 选择我院2017年1月至2020年8月收治的2型糖尿病患儿(A组)、1型糖尿病患儿(B组)、正常健康儿童(对照组)各36例,检测馒头餐试验各个时段的血C肽浓度、24 h尿C肽分泌总量、谷氨酸脱羧酶抗体.结果 A组的24 h尿C肽分泌总量高于对照组与...     

复配式粗杂粮的营养成分特征及其对人体血糖生成的影响

目的评价复配式粗杂粮的营养成分及其血糖生成指数(GI),探讨其营养成分与生物功效的关系。方法按国家标准方法分别测定复配式粗杂粮及对照食物一般营养素含量。取含有50g碳水化物的复配式粗杂粮制成馒头,50g葡萄糖为对照物,10名志愿者测空腹血糖后,服用2种食品,测定3h内不同时间的血糖水平,依照Wolver方法计算食物的GI值。结果复配式粗杂粮每100g中含不溶性膳食纤维(粗纤维)13·7g、维生素B10·40mg、蛋白质13·5g、灰分2·0g、维生素B20·16mg、钙54mg、铁7·1mg、锌3·00mg。其餐后血糖绝对增加值和血糖反应曲线下增值面积显著低于葡萄糖(P<0·05),GI值为52·6。结论复配式粗杂粮中较高含量的蛋白质、矿物质、粗纤维和维生素B1、B2,特别是比较低的GI是复合式营养干预取得较好效果的重要原因。     

血清C肽与糖化血红蛋白检验诊断糖尿病

目的分析研究血清C肽与糖化血红蛋白联合检验对糖尿病诊断的临床效果。方法选取东丽区中医医院2015年3月-2016年7月收治的68例糖尿病患者作为本次的研究对象,将其按病情分为A组(单纯2型糖尿病患者,34例)与B组(糖尿病肾病患者,34例),再另选34例健康志愿者作为C组。给予3组进行空腹血糖、餐后2 h血糖、糖化血红蛋白、空腹血清C肽、餐后2 h血清C肽等指标的检测。结果 A组与B组的空腹血糖、餐后2 h血糖与C组比较,差异有统计学意义(P0.05)。B组的糖化血红蛋白值显著低于A组与C组,A组的空腹血清C肽、餐后2 h血清C肽显著高于B、C两组,差异有统计学意义(P0.05)。结论血清C肽与糖化血红蛋白联合检验对诊断糖尿病患者具有十分突出的意义,糖尿病患者的血清C肽与糖化血红蛋白均呈现出异常,且通过异常的程度可判断出疾病的严重程度,值得临床推广应用。     

2型糖尿病合并胆石症与血胰岛素和脂类代谢的关系

目的：了解非胰岛素依赖型糖尿病（NIDDM）合并胆石症患者血中胰岛素水平和脂质代谢方面的改变。方法：分别采集159例我院近3年来内分泌科门诊及住院NIDDM病人空腹和餐后2h血样，检测血清中血糖、血脂、载脂蛋白A1和B、胰岛素含量，观察比较2型糖尿病合并胆石症（103例）与不合并胆石症患者（56例）血清中相关指标的差异。结果：NIDDM合并胆石症患者以女性居多，既往高峰体质指数和血液中甘油三酯、胰岛素水平和胰岛素敏感指数、载脂蛋白A1和B、明显高于无胆石级；而年龄、病程、血糖、高密度脂蛋白与低密度脂蛋白等无显著性差异。结论：NIDDM合并胆石症可能与肥胖、高胰岛素血症和胰岛素抵抗以及脂类代谢紊乱有关。     

燕麦米对降低糖尿病病人血糖指数的临床意义

目的:测定燕麦米的血糖指数(GI),并观察其对糖尿病病人调控血糖的效果. 方法:健康人(n=12)进行燕麦米GI测定;糖尿病病人随机分为燕麦米组(n=16)和普通大米组(n=18),干预3个月.检测干预前后病人机体测量指标,血糖、血脂等生化指标,肝、肾功能等安全性指标. 结果:燕麦米GI值为50.25％.病人食用燕麦米餐后2h血糖明显低于普通大米组(Z =0.479,P=0.027),其余指标均无显著性差异(P＞0.05). 结论:燕麦米为低GI食物,可降低糖尿病病人的餐后血糖浓度.     

胰岛素联合利拉鲁肽对新诊断2型糖尿病的控制效果

目的 探讨胰岛素联合利拉鲁肽对新诊断2型糖尿病的疗效和安全性。方法 选取2019年7月至2020年10月本院收治的2型糖尿病患者126例,根据强化降糖方案的不同分为观察组与对照组,每组63例。两组患者入院次日睡前开始注射甘精胰岛素,初始剂量0.15 U/kg;观察组患者入院第3天早餐前开始注射利拉鲁肽,对照组患者入院第3天3餐前开始注射门冬胰岛素。分别于治疗前、治疗4 w后检测血脂指标、空腹血糖、餐后2 h血糖,计算胰岛素抵抗指数、胰岛β细胞功能指数,记录体质量指数和治疗期间恶心呕吐、食欲减退、轻度低血糖发生情况。结果 治疗前,两组体质量指数及各血脂指标比较差异均无统计学意义(均P>0.05)。治疗后,两组各血脂指标均明显降低,观察组体质量指数明显降低,同时观察组各血脂指标及体质量指数改善情况优于对照组,差异有统计学意义(P<0.05)。治疗前,两组空腹血糖、餐后2 h血糖、胰岛素抵抗指数、胰岛β细胞功能指数比较差异均无统计学意义(均P>0.05)。治疗后,两组患者空腹血糖、餐后2 h血糖、胰岛素抵抗指数明显低于治疗前,胰岛β细胞功能指数明显高于治疗前,观察组患者胰岛...     

常见谷类和薯类的血糖生成指数

目的 :　测定我国常见谷类和薯类食物血糖生成指数值 ( Glycemic Index,GI) ,探讨碳水化物种类、加工方法与食物消化吸收和血糖应答的关系。方法 :　根据食物碳水化物的含量计算含有 5 0 g碳水化物的食物量 ,用 5 0 g葡萄糖为对照物。每组 8～ 1 2人测空腹血糖后 ,服用实验物 ,测定 2 h内不同时间的血糖水平。根据 Wolver方法计算食物的 GI值。结果 :　测定了 9个糖类和 62个食物的 GI值。结论 :　相同量的碳水化物的食物有不同的 GI值 ;GI值的高低与食物中碳水化物的利用有关。食物的加工方式和碳水化物的种类对 GI水平有显著影响     

The Effect of Nopal (Opuntia Ficus Indica) on Postprandial Blood Glucose,Incretins, and Antioxidant Activity in Mexican Patients with Type 2 Diabetes after Consumption of Two Different Composition Breakfasts

Nopal is a plant used in traditional Mexican medicine to treat diabetes. However, there is insufficient scientific evidence to demonstrate whether nopal can regulate postprandial glucose. The purpose for conducting this study was to evaluate the glycemic index, insulinemic index, glucose-dependent insulinotropic peptide (GIP) index, and the glucagon-like peptide 1 (GLP-1) index, and the effect of nopal on patients with type 2 diabetes after consumption of a high-carbohydrate breakfast (HCB) or high-soy-protein breakfast (HSPB) on the postprandial response of glucose, insulin, GIP, GLP-1, and antioxidant activity. In study 1, the glycemic index, insulinemic index, GIP index, and GLP-1 index were calculated for seven healthy participants who consumed 50 g of available carbohydrates from glucose or dehydrated nopal. In study 2, 14 patients with type 2 diabetes consumed nopal in HCB or HSPB with or without 300 g steamed nopal. The glycemic index of nopal was 32.5±4, insulinemic index was 36.1±6, GIP index was 6.5±3.0, and GLP-1 index was 25.9±18. For those patients with type 2 diabetes who consumed the HCB+nopal, there was significantly lower area under the curve for glucose (287±30) than for those who consumed the HCB only (443±49), and lower incremental area under the curve for insulin (5,952±833 vs 7,313±1,090), and those patients with type 2 diabetes who consumed the HSPB avoided postprandial blood glucose peaks. Consumption of the HSPB+nopal significantly reduced the postprandial peaks of GIP concentration at 30 and 45 minutes and increased the antioxidant activity after 2 hours measured by the 2,2-diphenyl-1-picrilhidracyl method. These findings suggest that nopal could reduce postprandial blood glucose, serum insulin, and plasma GIP peaks, as well as increase antioxidant activity in healthy people and patients with type 2 diabetes.     

食用西瓜对2型糖尿病患者血糖的影响

目的　探讨同等热能的馒头与西瓜的餐后血糖反应。方法　随机选取空腹血糖＜ １１ ．１ｍｍｏｌ／Ｌ 的２型糖尿病患者２５ 例，分别在间隔１ 周的两顿早餐仅给予热能相等的５０ 克馒头或６１１ 克去皮去籽西瓜作为试验餐，比较进食两种食物后的血糖情况。结果　西瓜的餐后血糖高峰时间（ 均在餐后半小时） 较多数馒头餐（２２ 例在餐后１ 或１ ．５ 小时，３ 例在餐后半小时） 明显提前，而两种食品的血糖高峰值与血糖曲线下面积无明显差异（Ｐ＞ ０．０５）。结论　非严重高血糖的２ 型糖尿病患者可吃少量西瓜，但必须扣除同等热能的粮食。     

Effects of breakfast meal composition on second meal metabolic responses in adults with Type 2 diabetes mellitus

OBJECTIVE: We tested the relative importance of a low-glycemic response versus a high glycemic response breakfast meal on postprandial serum glucose, insulin and free fatty acid (FFA) responses after consumption of a standardized mid-day meal in adult individuals with Type 2 diabetes mellitus (DM). DESIGN: Following an overnight fast of 8-10 h, a randomized crossover intervention using control and test meals was conducted over a 3-week-period. A fasting baseline measurement and postprandial measurements at various time intervals after the breakfast and mid-day meal were taken. SUBJECTS: Forty-five Type 2 DM subjects completed the requirements and were included in the study results. INTERVENTIONS: Two different breakfast meals were administered during the intervention: (A) a high glycemic load breakfast meal consisting of farina (kJ 1833; carbohydrate (CHO) 78 g and psylium soluble fiber 0 g), (B) a low-glycemic load breakfast meal consisting of a fiber-loop cereal (kJ 1515; CHO 62 g and psyllium soluble fiber 6.6 g). A standardized lunch was provided approximately 4 h after breakfast. Blood plasma concentrations and area under the curve (AUC) values for glucose, insulin and FFA were measured in response to the breakfast and mid-day lunch. Statistical analyses were performed using SAS software (8.02). Comparisons between diets were based on adjusted Bonferroni t-tests. RESULTS: In post-breakfast analyses, Breakfast B had significantly lower area under the curve (AUC) values for plasma glucose and insulin compared to Breakfast A (P<0.05) (95% confidence level). The AUC values for FFA were higher for Breakfast B than for Breakfast A (P<0.05) (95% confidence level). Post-lunch analyses indicated similar glucose responses for the two breakfast types. Insulin AUC values for Breakfasts B were significantly lower than Breakfast A (P<0.05) (95% confidence level). The AUC values for FFA were unaffected by breakfast type. CONCLUSIONS: These data indicate that ingesting a low-glycemic load meal containing psyllium soluble fiber at breakfast significantly improves the breakfast postprandial glycemic, insulinemic and FFA responses in adults with Type 2 DM. These data revealed no residual postprandial effect of the psyllium soluble fiber breakfast meal beyond the second meal consumed. Thus, there was no evidence of an improvement postprandially in the glycemic, insulinemic and FFA responses after the consumption of the lunch meal.     

Effect of whey on blood glucose and insulin responses to composite breakfast and lunch meals in type 2 diabetic subjects

BACKGROUND: Whey proteins have insulinotropic effects and reduce the postprandial glycemia in healthy subjects. The mechanism is not known, but insulinogenic amino acids and the incretin hormones seem to be involved. OBJECTIVE: The aim was to evaluate whether supplementation of meals with a high glycemic index (GI) with whey proteins may increase insulin secretion and improve blood glucose control in type 2 diabetic subjects. DESIGN: Fourteen diet-treated subjects with type 2 diabetes were served a high-GI breakfast (white bread) and subsequent high-GI lunch (mashed potatoes with meatballs). The breakfast and lunch meals were supplemented with whey on one day; whey was exchanged for lean ham and lactose on another day. Venous blood samples were drawn before and during 4 h after breakfast and 3 h after lunch for the measurement of blood glucose, serum insulin, glucose-dependent insulinotropic polypeptide (GIP), and glucagon-like peptide 1 (GLP-1). RESULTS: The insulin responses were higher after both breakfast (31%) and lunch (57%) when whey was included in the meal than when whey was not included. After lunch, the blood glucose response was significantly reduced [-21%; 120 min area under the curve (AUC)] after whey ingestion. Postprandial GIP responses were higher after whey ingestion, whereas no differences were found in GLP-1 between the reference and test meals. CONCLUSIONS: It can be concluded that the addition of whey to meals with rapidly digested and absorbed carbohydrates stimulates insulin release and reduces postprandial blood glucose excursion after a lunch meal consisting of mashed potatoes and meatballs in type 2 diabetic subjects.     

Glycemic and insulinemic responses as determinants of appetite in humans

BACKGROUND: The importance of the postprandial glycemic and insulinemic responses for appetite and energy intake (EI) is controversial. OBJECTIVE: The aim of the study was to test the hypothesis that postprandial appetite sensations and subsequent EI are determined by postprandial glycemic and insulinemic responses after the intake of a range of breakfast meals. DESIGN: The study was a randomized, crossover meal test including 28 healthy young men, each of whom tested 10 of 14 breakfast meals. Each meal contained 50 g carbohydrate with various glycemic index and energy and macronutrient contents. Blood samples were taken, and appetite sensations were measured 3 h after the meals. Subsequently, EI at lunch (EI(lunch)) was recorded. RESULTS: The glycemic response was unrelated to appetite sensations, whereas the insulinemic response was positively associated with postprandial fullness (R2 = 0.33, P < 0.05). In contrast, the insulinemic response was unrelated to the subsequent EI(lunch), whereas the glycemic response was positively associated with EI(lunch) (R2 = 0.33, P < 0.05). Although no significant difference in EI(lunch) was observed between different breakfast conditions, a low breakfast EI was associated with a high EI(lunch) (R2 = 0.60, P < 0.001). CONCLUSIONS: The current study does not support the contention that the postprandial glycemic response has an important effect on short-term appetite sensations, but a low-glycemic index meal may reduce subsequent EI. In contrast, postprandial insulin seems to affect short-term appetite sensations.     

一种综合评价血脂的新方法及其临床意义

目的　为了更客观全面地评价人群和个体血脂水平 ,及时筛选出高危人群 ,建立了一种综合评价血脂指标 (LCI)的方法。方法　 353例 40～ 70岁以上的医院工作人员。分析血清TG、TC、空腹血糖 (BG)和 HDL- C与血脂综合指标 (LCI)值 ,比较 LCI分组后各组人群 TG、TC、空腹血糖 (BG)、HDL- C水平。结果　LCI≤ 1 5为正常人群 ,共 1 68人 ,该组中 92 .9%为各项指标均正常。 74人处于 1 51 0 0 0仅一例 ,四项均明显异常且合并严重血管性疾病。结论　综合评价血脂作为一种新的思路和方法 ,与单项血脂既有联系又有其自身特点 ,能灵敏且全面地反映血脂、血糖对身体的综合影响 ,值得临床试用。     

An examination of the possibility of lowering the glycemic index of oat and barley flakes by minimal processing

Differences in glycemic responses to various starchy foods are related to differences in the rate of starch digestion and absorption. In this study, the importance of the degree of gelatinization and the product thickness for postprandial glycemic and insulinemic responses to rolled oats and barley were studied in healthy subjects (5 men and 5 women). Thick (1.0 mm) rolled oats were made from raw or preheated (roasted or steamed) kernels. In addition, thin (0.5 mm) rolled oats were made from roasted or roasted and steamed (processed under conditions simulating commercial production) oat kernels. Finally, steamed rolled barley kernels (0.5 or 1.0 mm) were prepared. All thin flakes elicited high glucose and insulin responses [glycemic index (GI), 88-118; insulinemic index (II), 84-102], not significantly different from white wheat bread (P: > 0.05). In contrast, all varieties of thick oat flakes gave significantly lower metabolic responses (GI, 70-78; II, 58-77) than the reference bread (P: < 0.05). Thick barley flakes, however, gave high glucose and insulin responses (GI, 94; II, 84), probably because the botanical structure underwent more destruction than the corresponding oat flakes. We conclude that minimal processing of oat and barley flakes had a relatively minor effect on GI features compared with the more extensive commercial processing. One exception was thick oat flakes, which in contrast to the corresponding barley flakes, had a low GI.     

谷物淀粉的慢消化特性与餐后血糖应答

目的分析不同谷物淀粉的慢消化性能与餐后血糖应答。方法采用Englyst方法对淀粉进行体外营养学分类,同时10名空腹健康志愿者分别试食含碳水化合物50g的葡萄糖粉与不同淀粉,测餐后120min血浆中血糖水平并计算出血糖生成指数(GI)与增加血糖生成指数(EGI)值。结果在碳水化合物分类中谷物淀粉中主要含有SDS,约为50%。以葡萄糖GI为100%,不同谷物淀粉的GI均大于90%,属于高GI食品,但是其EGI均为正数。结论不同谷物的淀粉都有良好的慢消化性能与相似的餐后血糖应答,它们吸收缓慢而持久,可维持餐后血糖稳态,对健康有利。