低血糖生成指数膳食在维吾尔族糖尿病营养干预中的应用研究

The Application of Low Glycemic Index Diet in Nutrition Intervention to Uygur Patients with Diabetes

目的探讨低血糖生成指数(GI)膳食在维吾尔族糖尿病患者中的应用效果,为新疆糖尿病防治工作积累经验。方法选择符合条件的80名2型糖尿病患者随机分为实验组和对照组各40例,实验组以GI知识为主要教育内容,对照组以食物交换份法和平衡膳食教育为主,通过社区授课、实物演示、门诊和电话咨询等方式进行营养干预和膳食指导6个月。采用24h膳食回顾法和体格测量。结果与营养干预前和同期对照组相比,实验组干预后钙、VitA和VitC的摄入增加,分别为(590.20±173.45)mg、(374.37±191.02)μgRE、(79.92±19.52)mg。脂肪摄入量降低,为(67.24±31.92)g(P<0.05或P<0.01)。两组营养干预前后体格指标比较,差别无统计学意义。结论在社区糖尿病防治工作中进行低GI膳食指导,可有效地改善维吾尔族2型糖尿病患者的饮食结构。

Objective To observe the effect of low glycemic index （GI） on diet therapy for the diabetes at communities. Methods 80 patients with T2DM were randomly divided into two groups. Nutritional instruction about the knowledge of food GI and low GI dietary guidance were used in experiment group. The food exchange knowledge and dietary balance knowledge were adopted to control group. Different forms of education were adopted in a community, including lectures, practical demonstration of cooking, face to face individual guides, telephone consultations and so on. After six months, the indexes such as the changes of anthropometry indicators, dietary behavior were measured to assess the effect of food GI knowledge and low GI dietary application. Results Compared with the results before education and of control group, intakes of calcium, vitamin A, vitamin C of the patients with DM in experiment group after intervention were increased significantly, and the average levels were （590.20±173.45） rag, （374.37±191.02） ugRE, （79.92±19.52） mg separately, but fat intakes were decreased significantly, and mean level was （67.24± 31.92） g. Compared with results before education, there were no significant difference between two groups. Conclusion Nutritional education of GI knowledge and low GI dietary guidance was effective in improving nutritional status of patients with T2DM.