学生早餐质量对血糖水平的影响

为了探讨早餐质量对学生血糖水平的影响，随机抽取３０名大学一年级的学生，测定禁食时及进３种不同热源质配比的试验早餐后１、２、３．５小时的血糖水平。结果表明：禁食时，血糖的变化是一条低平曲线；碳水化合物早餐使餐后１小时血糖显著升高，但不能持久，１小时后开始迅速下降，餐后３．５小时已接近正常值低限；高脂、高蛋白早餐使血糖在餐后１小时内逐渐升高，并维持在中等水平，至餐后３．５小时仍高于其他早餐的血糖水平；合理配比早餐使餐后１小时的血糖水平较快升高，且维持在较高而相对稳定的水平，至３．５小时仍接近于高脂、高蛋白早餐的血糖水平。提示：合理配比的早餐，对维持上午血糖水平具有重要意义。必须杜绝不吃早餐的不良习惯。

Effects of Breakfast Quality on Blood Glucose Level in Students

Thirty freshmen were randomly enrolled and their blood glucose levels in fasting and one, two and three and a half hours after breakfast with three different kinds of calorie allocation were determined to explore the effects of breakfast quality on their blood glucose levels. Results showed that changes of blood glucose level curve in fasting students was low and horizontal. Blood glucose level after breakfast with carbohydrate as major composition increased significantly one hour after breakfast but could not last for a long time, and decreased rapidly one hour later and down to approximately normal three and a half hours after breakfast. Blood glucose level after breakfast with higher lipid and protein composition increased gradually and maintained at a medium level, and was still higher three and a half hours after breakfast than that with other breakfast; and blood glucose level one hour after breakfast with reasonable calorie allocation increased more rapidly and was kept at a higher and more stable level, and still approximated to that with higher lipid and protein composition three and a half hours after breakfast. It suggests that reasonable allocation of nutrients in breakfast plays an important role in maintaining blood glucose level in the morning, and unhealthy fasting habit in the morning should be abandoned.