不同热源质比例膳食餐后血糖水平及葡萄糖负荷的影响

为了探索能够在较长时间内维持较高血糖水平的膳食，以利于长途飞行，我们设计了总热量相当的4种不同热源质比例试验早餐，观察餐后血糖水平的变化以及给一定葡萄糖负荷对餐后血糖水平的影响。实验对象为20名健康男性。结果表明，进食高碳水化合物餐后血糖水平呈先升高后下降趋势；高蛋白质餐后血糖水平先稍有下降然后逐渐升高且持续时间长；高脂肪餐后血糖水平低而平；现行空勤餐后血糖水平基本趋势与高碳水化合物相似，但变化幅度比高碳水化合物餐小。4种试验餐后给以一定葡萄糖负荷均不会引起低血糖反应。由此可以设想，从维持血糖水平的角度考虑，适当增加现行空勤餐中蛋白质的比例似能在较长时间内使血糖水平维持在一个较高且稳定的水平上，对长途飞行或高性能飞机飞行有利。

Effects of diets with different ratio of calorigenic substances on post meal blood glucose and glucoseload

Four kinds of test breakfasts with same caloric value but different ratio of calorigenicsubstances were deviced. Blood glucose level be fore and 1, 2, 4 hours after 4 different breakfasts wereexamined and the effects of 75 g glucose load on the blood glucose level after meal observed. Twentyhealthy men, aged 19 to 23,served as subjects. The results show that,after taking high carbohydratebreakfast blood glucose (BG) maintained at higher levels at 1 Ai2 h,and became lower than fasting level4 h after meal. High protein breakfast resulted in low and flat levels of BG at 1 tu 2 h,and increased at4 h after meal,while high Iipid diet resulted in prolonged low and flat BG level. BG after taking currentbreakfast was similar to that of high carbohydrate diet. The glucose ioad after breakfast affected theb1ood glucose level but did not alter the tendency of its change and did not result in responsive decreaseof blood glucose. The results suggested that proper adjustment of the propotion of calorigenic sub-stances with higher protein content maintain the blood glucose at a higher and stable level and was beni-ficial for long range flying.