魔芋食品对糖尿病患者血糖影响的研究

用含低蛋白质、低脂肪、低热能、高膳食纤维的魔芋精粉添加制成的食品,对72名Ⅱ型糖尿病患者(包括糖耐量降低者)进行研究。经多元方差分析,受试者食用魔芋食品30天及65天的空腹血糖(FBG),餐后二小时血糖(PBG)均比食用前显著下降(P=0.001,P<0.001);试验末的糖化血红蛋白(GHb)比试验前也有显著下降(P<0.05),FBG-0(试验前空腹血糖)≥200mg％者在试验末FBG,PBG分别平均下降51.8及84.6mg％,150mg％≤FBG-0<200mg％者分别平均下降24.7及68.67mg％,FBG-0<150mg％者分别平均下降4.83及21.42mg％,有关血脂的指标在试验前后无明显变化,但13例高甘油三酯者在试验末有显著改善(P<0.05)。结果表明,魔芋食品是糖尿病人的一种较为理想的食品,它不仅可以作为食品享用,还有降低血糖,改善症状和控制病情的效果。

EFFECT OF KONJAC FOOD ON THE BLOOD GLUECOSE LEVEL IN DIADETICS

Seventy two diabetic subjects type Ⅱ were given konjac food for 65 days.The data analysed by multiple F-test indicated that the fasting blood glucosc(FBG), 2-h postprandial blood glucose (PBG) at the 30th and 65th day after consuming the food were significantly reduced (P = 0.001, P<0.001 respectively).So did the glycosylated hemoglobin level (P<0.05), a longterm indicator of the degree of hyperglycemia, at the end of the trial. The final FBG and PBG of the subjects with initial FBG (FBG-0>200mg%) decreased on the average by 51.8 and 84.6 mg% respectively, those with FBG-O 150-200 mg% by 24.1 and 68.7mg%, and those with FBG-0<150mg% by 4.8 and 21.4mg%,no significant changes in blood lipid indices were observed, except that TG decreased (averaging 118.7mg%) significantly in high triglyceride-mia (>200 mg%).It could be concluded that konjac food was very useful in both prevention and treatment of hyperglycemia.