摘要
餐后高血糖是指进餐后1~2 h的餐后血糖高于7.8 mmol/L,餐后高血糖是导致糖化血红蛋白升高的主要原因,且其与糖尿病慢性并发症的发生发展具有相关性,控制餐后血糖是促进糖化血红蛋白达标、防治糖尿病慢性并发症的重要措施。近年研究发现,改变进餐顺序的饮食治疗方法可以显著改善糖尿病患者的餐后血糖。本文就进餐顺序的概述、进餐顺序对糖尿病患者餐后血糖的研究现状及其可能机制做如下综述,旨在为进一步的研究提供借鉴。
Postprandial hyperglycemia is a condition where a person has elevated blood glucose(higher than 7.8 mmol/L)1-2 hours after eating a meal,which is a major contributor to elevated glycosylated hemoglobin,and is related to the occurrence and development of chronic diabetic complications.Therefore,postprandial glycemic control is a key facilitator to reaching the target glycosylated hemoglobin,and preventing and treating chronic diabetic complications.It has been found recently that changing the eating order,a dietary treatment,has notable effect on controlling the postprandial blood glucose of diabetic patients.We reviewed the concept and latest developments in the effect of meal sequence on postprandial blood glucose of diabetics and the potential mechanism,offering evidence for further research.
作者
丁少玉
鞠昌萍
杨兵全
于星星
蔡雪
崔蕾
陈为霞
周旭
DING Shaoyu;JU Changping;YANG Bingquan;YU Xingxing;CAI Xue;CUI Lei;CHEN Weixia;ZHOU Xu(School of Medicine,Southeast University,Nanjing 210009,China;Department of Endocrinology,Zhongda Hospital,Southeast University,Nanjing 210009,China;Zhongda Hospital Lishui Branch,Southeast University,Nanjing 211200,China;School of Nursing,Peking University,Beijing 100083,China)
出处
《中国全科医学》
CAS
北大核心
2021年第27期3517-3521,共5页
Chinese General Practice
基金
中国微循环学会糖尿病基金重点项目(TW-2018C001)。
关键词
糖尿病
进餐顺序
餐后血糖
糖化血红蛋白
综述
Diabetes mellitus
Meal sequence
Postprandial blood glucose
Glycosylated hemoglobin
Review
