早餐营养成分对2型糖尿病患者血糖、胰岛素、胰高血糖素、三酰甘油及抑胃肽的影响

Breakfast nutrition component of type 2 diabetic patients with insulin, blood glucose, glucagon, three glycerol and the effect of gastric inhibitory peptide

目的分析早餐营养成分对2型糖尿病患者血糖、胰岛素、胰高血糖素、三酰甘油及抑胃肽的影响。方法取本院内分泌科于2010年9月—2012年9月期间门诊及住院收治的糖尿病患者98例作为研究对象,根据早餐营养成分的不同随机分为食用常规早餐的对照组患者及食用降糖调脂早餐的观察组患者各49例。比较两组患者的早餐后血糖、胰岛素、胰高血糖素、三酰甘油及抑胃肽水平变化。结果观察组患者食用降糖调脂早餐后其血糖及胰高血糖素水平明显低于对照组患者(P<0.05),胰岛素水平明显高于对照组患者(P<0.05);观察组患者食用降糖调脂早餐后其三酰甘油及抑胃肽水平均明显低于对照组患者(P<0.05)。结论降糖调脂早餐可以有效控制患者的餐后各项内分泌激素水平在一个理想状态,有助于患者病情的稳定。

Objective To analysis the breakfast nutrition component of type 2 diabetes blood glucose, insulin, glucagon, three glycerol and gastric inhibitory peptide. Methods The hospital department of endocrinology in 98 cases during 2010 September to 2012 September outpatient and hospitalized diabetic patients were treated as the research object, according to the different randomized breakfast nutrition to eat regular breakfast of the patients in the control group and the observation group patients to eat glucose lipid breakfast in 49 cases. The two groups were compared after breakfast, blood glucose, insulin, glucagon, three glycerol and gastric inhibitory peptide levels. Results To observe the blood glucose and glucagon levels were edible glucose lipid after breakfast was significantly lower than the control group （P 〈 0.05）, insulin levels were significantly higher than that of the control group patients （P 〈 0,05） patients in the observation group; edible glucose lipid after breakfast the triglyceride and gastric inhibitory peptide levels were significantly lower than the patients in the control group （P 〈 0.05）. Conclusion Hypoglycemic lipid-lowering breakfast can be controlled effectively with postprandial endocrine hormone levels in an ideal state, help patients with stable disease.