不同配方早餐对2型糖尿病患者餐后血糖的影响

Effects of different breakfast recipes on postprandial blood glucose in patients with type 2 diabetes mellitus

目的:探讨不同配方早餐对2型糖尿病患者餐后2小时血糖的影响。方法:我们对30例2型糖尿病患者分别进食不同配方的早餐,并检测其空腹血糖和餐后2小时血糖值。结果:十二组配方中高纤饼干加Fibersol-2纤维与魔芋纤维素混合物(各占50%)、标准粉馒头加Fibersol-2纤维与魔芋纤维素混合物(各占50%)、营养早餐2组、玉米早餐组、香蕉早餐组、柚子早餐组、苹果早餐组、南瓜绿豆酥组的早餐配方可以达到餐后血糖控制的要求,其中以高纤饼干加Fibersol-2纤维与魔芋纤维素混合物(各占50%)、玉米早餐组的配方对血糖的影响最小。结论:在总能量相同的情况下,早餐组合应注意碳水化合物、脂肪和蛋白质平衡,选择合适的膳食纤维、粗粮和水果搭配对餐后血糖平稳有直接作用;高碳水化合物低脂肪配方或低碳水化合物高脂肪配方虽然也可以影响餐后血糖,但与配方结构是否合理有关。

Objective： To explore effects of different breakfast recipes on postprandial blood glucose in patients with type 2 diabetes mellitus.Methods： 30 cases with Type 2 diabetes ate breakfast with different recipes,and their fasting blood-glucose and 2h postprandial blood glucose were measured.Results： In the 12 recipes,the following recipes could meet the requirements of postprandial blood glucose control,including high-fiber biscuit and fibersol-2 cellulose,standard flour steamed-bread and fibersol-2 cellulose combined with konjac cellulose mixtures（50% of each component）,nutritional breakfast 2,corn,banana,grapefruit,apple,pumpkin bean cake.The postprandial blood glucose of the patients who took high-fiber biscuit and fibersol-2 combined with konjac cellulose mixtures（50% of each component）,and corn as the main food was obviously lower than those who took the others.Conclusions： Under the condition of same total energy,the breakfast combination should keep the balance of carbohydrate,fat and protein,choose appropriate dietary fiber,whole grains and fruit collocation and can directly control the postprandial blood glucose stability.The recipe with high carbohydrates and low fat or low carbohydrates and high fat also can affect the postprandial blood glucose,but which is related with the recipe structure.