初次诊断2型糖尿病患者早餐习惯对治疗的影响

目的探讨初次诊断2型糖尿病患者的早餐升糖指数(GI)值与血糖的关系。方法选取初次诊断2型糖尿病患者58例,以问卷调查形式搜集早餐情况,计算早餐的综合GI值,GI≤55为低GI组,GI>55为中高GI组,比较两组的早餐配比、BMI、空腹血糖、餐后2小时血糖、糖化血红蛋白、餐前餐后血糖落差及拜唐苹使用情况。结果低GI组患者混合饮食的比例较高,而中高GI组患者中纯碳水化合物早餐的比例较高。低GI组与中高GI组患者的BMI、空腹血糖、餐后2h血糖、糖化血红蛋白均较为接近,差异无统计学意义(P>0.05)。但低GI组患者的餐前餐后血糖落差明显低于中高GI组(8.09±3.21)mmol/L对(9.83±3.23)mmol/L],差异有统计学意义(P<0.05),其拜唐苹的应用率远低于高GI组(53.33%对78.57%),差异有统计学意义(P<0.05)。结论增加早餐蛋白质或纤维素比例等,可以降低2型糖尿病患者早餐GI值,减少餐前餐后血糖落差,使血糖控制更平稳。

The effect of Breakfast Habits on Treatment of Patients with Type 2 Diabetes Initial Diagnosed

Objective To provide guidance for diet and treatment of diabetes, the breakfast habits of patients with type 2 diabetes ini- tial diagnosed were surveyed, and the nutrition, Glycemic Index （G I） values of breakfasts and their relationship with blood glucose were investigated. Methods 58 cases with type 2 diabetes initial diagnosed were selected in endocrine department. The breakfast in- formation was collected using questionnaire survey. Then the GI values of breakfast were calculated, the GI ≤ 55 is classified as low GI group, the GI 〉 55 is classified as high GI group. The breakfast nutrition, BMI, fasting glucose, 2-hour postprandial blood glu- cose, blood glucose increment, glycosylated hemoglobin situation and the usage of Glucobay of these two groups were analyzed statisti- cally with SPSS16.0. Results The analysis of breakfast types indicates that the low GI group had a higher proportion of mixed diet, and the high GI group had a higher proportion of pure carbohydrate. The statistic analysis results shows that BMI, fasting glucose, 2h postprandial blood glucose, and glycosylated hemoglobin situation of these two groups has no statistically differences. However, blood glucose increment of the low GI group is significantly lower than that of the high GI group （8.09 ± 3.21mmol/L vs 9.83 ± 3.23mmol/ L, P 〈 0.05）, and the usage rate of Glucobay is far lower （53.33% vs 78.57%, P 〈 0.05）. Conclusions The breakfast habits of the type 2 diabetes patients have a direct effect on blood glucose. A reasonable breakfast, such as breakfast with protein or cellulose, can reduce the GI value and the blood glucose increment, and that will contribute to a more stable blood glucose control.