混合性食物对2型糖尿病患者营养状况及血糖的影响

Effects of mixed food on nutrictional status and blood sugar in type 2 diabetic patients

目的:观察混合性食物对2型糖尿病患者营养状况及血糖的影响。方法:将50例2型糖尿病患者随机分为对照组和观察组,每组25例。观察组给予由低血糖指数食物组成混合粥,对照组给予含50g碳水化合物富强粉制成馒头,观察4周。结果:观察组餐后血糖明显低于对照组,差异有显著意义(P<0.01),而营养状况指标除体质指数在干预后有显著性差异外,两组患者三头肌皮褶厚度和上臂肌围在干预前后差异无显著意义。结论:低血糖指数食物组成混合粥有利于控制糖尿病病人的血糖和改善患者营养状况,是一种较理想食物。

Objective：To observe the effects of mixed food on blood glucose and nutritional statns in patients with diabetes. Methods：50 patients with type 2 diabetes were randomly divided into two groups,25 cases in each group. Observation group was given mixed congeefrom the low glycemic index diet composition and the control group was given streamed bun containing 50 grams of carbohydrate rich and powerful flour.To observe for 4 weeks.Results：Postprandial blood glucose in the observation group was significantly lower than the control group,the difference was significant （P〈0.01）.In the nutritional status indicators,in addition to body mass index before and af- ter the intervention showing signifcant difference, triceps skin-fold thickness and arm muscle circumference before and after the interven- tion in the two groups of patients had no significant difference.Conclusion：Mixed congee from low glycolic index diet composition is in favor of controlling blood sugar and imporoving nutritional status in diabetic patients and is an ideal breakfast.