控糖蛋糕对糖尿病患者血糖波动影响的临床试验

Clinical trial of sugar-control ling cakes on blood glucose fluctuation in diabetic patients

评估了以苦杏仁粉、罗汉果粉、抗性淀粉、聚葡萄糖等为主要原料加工而成的蛋糕对2型糖尿病患者的辅助降血糖作用。试验采用自身配对设计,在12周试验周期内受试者穿插摄食对照早餐和试验早餐,检测受试者空腹血糖、餐后2h血糖、糖化血红蛋白,观察安全性指标。结果显示:试验蛋糕可显著降低糖尿病患者餐后2h血糖(P≤0.01)和糖化血红蛋白(P≤0.01),不同试验蛋糕之间效果无明显差异,且未观察到试验蛋糕对健康存在不良影响。

This test evaluated the auxiliary hypoglycemic effect of cakes processed from bitter almond flour,Luo Han Guo powder,resistant starch,polydextrose and other materials on patients with type 2 diabetes.The test used a self-matching design,during the 12-week test period,and subjects were interspersed with a control breakfast and a test breakfast.The subjects were tested for fasting blood glucose,2 hours postprandial blood glucose,glycated hemoglobin,and safety indicators.The results showed that test cakes can significantly reduce the 2 h postprandial blood glucose(P≤0.01)and glycated hemoglobin(P≤0.01)in diabetic patients.There was no significant difference in effect among different test cakes,and no adverse effects on health were observed in the test.