不同饮食对糖尿病患者血糖的影响

Influence of Blood Glucose in Diabetic Patients by Different Diet Methods

目的:探讨糖尿病(DM)患者不同饮食治疗后血糖的变化。方法:糖尿病(DM)患者80例分为馒头餐组40例和米粉餐组40例,比较30min、60min、120min、180min餐后血糖水平。结果:馒头餐组60min、120min、180min餐后血糖[(13.57±4.21)mmol/L、(25.32±5.37)mmol/L、(23.12±4.59)mmol/L]明显高于米粉餐组[(11.42±4.37)mmol/L、(13.12±4.89)mmol/L、(11.57±5.62)mmol/L](t=2.24,t=2.73,t=2.80,P<0.05～0.01)。结论:DM患者进食米粉餐更利于血糖控制。

Objective： To investigate the changes of blood glucose in patients with diabetes（DM）by different diet therapy.Methods： 80 cases with DM divided into steamed bread group（n=40）and rice flour group（n=40）;The levels of blood glucose 30min, 60min, 120min, 180min after meal were compared.Results： The levels of blood glucose 30min, 60min, 120min, 180min[（13.57±4.21）mmol/L, （25.32 ± 5.37）mmol/L, （23.12±4.59）mmol/L]in steamed bread group were significantly higher than rice meal group [（11.42 ±4.37）mmol/L, （13.12± 4.89）mmot/L, （11.57 ± 5.62）mmot/L] （t= 2.24, t=2.73,t=2.80,P〈0.05-0.01）.Conclusion： The rice flour more conducive control blood sugar in patients with DM.