摘要
目的:探讨一种新的复合型主食早餐对2型糖尿病患者血糖的影响。方法:选取60例新入院2型DM患者,实验组20例,对照组40例。实验组给予复合馒头和多元豆浆组成的复合型主食糖尿病早餐,对照组给予标准粉馒头为主食糖尿病早餐。比较两组病人干预前后空腹血糖值和餐后2h血糖值以及平均住院天数等。结果:两组营养治疗后与营养治疗前相比,空腹血糖和餐后2h血糖值均有明显降低(p<0.05);实验组与对照组相比,餐后2h血糖值变化有显著性差异(p<0.05);两组平均住院天数无明显差异(p>0.05)。结论:复合型主食糖尿病早餐对2型DM患者餐后血糖控制有益。
【Objective】To study the effect of type 2 diabetic on blood glucose with a new complex staple food breakfast.【Method】 A total of 60 cases of type 2？DM patiens were divided into the experimental group（20 cases） and the control group（40 cases）.The experimental group patients＇ breakfast staple food was complex steamed bread and multielement soybean milk and the control group patients＇ breakfast with standard flour.Then observe the index of fasting blood glucose（FBG）,postprandial 2h blood glucose（PPBG）,and average hospital day.【Result】 Both of 2 group＇s FBG and PPBG were decreased after nutritional therapy（P0.05）.The experimental group＇s leve of PPBG were lower than the control group＇s and there was significant difference between them（P0.05）.The average hospital day between the experimental group and control group was no significant difference（P0.05）.【Conclusion】The comlex staple food breakfast was benefit to PPBG control of type 2 DM patients.
出处
《中国食物与营养》
2011年第7期80-82,共3页
Food and Nutrition in China
基金
国家支撑计划项目"代谢综合征的早期识别和干预技术研究"第四课题:代谢综合征的综合行为干预技术(项目编号:2009BAI80B00)
关键词
2型糖尿病
复合型主食
餐后血糖
type 2 diabetes mellitus
complex staple food
postprandial blood glucose
