Preoperative carbohydrate load to reduce perioperative glycemic variability and improve surgical outcomes:A scoping review

The detrimental effects of both diabetes mellitus(DM)and hyperglycemia in the perioperative period are well established and have driven extensive efforts to control blood glucose concentration(BGC)in a variety of clinical settings.It is now appreciated that acute BGC spikes,hypoglycemia,and high glycemic variability(GV)lead to more endothelial dysfunction and oxidative stress than uncomplicated,chronically elevated BGC.In the perioperative setting,fasting is the primary approach to reducing the risk for pulmonary aspiration;however,prolonged fasting drives the body into a catabolic state and therefore may increase GV.Elevated GV in the perioperative period is associated with an increased risk for postoperative complications,including morbidity and mortality.These challenges pose a conundrum for the management of patients typically instructed to fast for at least 8 h before surgery.Preliminary evidence suggests that the administration of an oral preoperative carbohydrate load(PCL)to stimulate endogenous insulin production and reduce GV in the perioperative period may attenuate BGC spikes and ultimately decrease postoperative morbidity,without significantly increasing the risk of pulmonary aspiration.The aim of this scoping review is to summarize the available evidence on the impact of PCL on perioperative GV and surgical outcomes,with an emphasis on evidence pertaining to patients with DM.The clinical relevance of GV will be summarized,the relationship between GV and postoperative course will be explored,and the impact of PCL on GV and surgical outcomes will be presented.A total of 13 articles,presented in three sections,were chosen for inclusion.This scoping review concludes that the benefits of a PCL outweigh the risks in most patients,even in those with well controlled type 2 DM.The administration of a PCL might effectively minimize metabolic derangements such as GV and ultimately result in reduced postoperative morbidity and mortality,but this remains to be proven.Future efforts to standardize the content and timing of a PCL are needed.Ultimately,a rigorous data-driven consensus opinion regarding PCL administration that identifies optimal carbohydrate content,volume,and timing of ingestion should be established.

Glycemic index,glycemic load and insulinemic index of Chinese starchy foods

AIM:To determine the glycemic index(GI),glycemic load(GL)and insulinemic index(Ⅱ)of five starchy foods that are commonly used in Chinese diets.METHODS:Ten healthy subjects aged between 20-30 years were recruited.Each subject was asked to consume 50 g of available carbohydrate portions of test foods and reference food.Finger capillary blood samples were collected at the start of eating and 15,30,45,60,90 and 120 min after consumption.The GI and Ⅱ of foods were calculated from the ratio of incremental area under the glucose/insulin response curves of test and reference foods.The GL for each test food was determined from its GI value and carbohydrate content.RESULTS:The results showed that brown rice elicited the highest postprandial glucose and insulin responses,followed by taro,adlay,yam and mung bean noodles,which produced the lowest.Among the five starchy foods,brown rice evoked the highest GI and GL at 82±0.2 and 18±0.2,followed by taro(69±0.4,12±0.2),adlay(55±0.4,10±0.2),yam(52±0.3,9±0.0)and mung bean noodles(28±0.5,7±0.2),respectively.The Ⅱ values of the test foods corresponded with GI values.Similarly,brown rice gave the highest Ⅱ at 81±0.1,followed by taro(73±0.3),adlay(67±0.3),yam(64±0.5) and mung bean noodles(38±0.3).All five starchy foods had lower GI,GL and Ⅱ than reference bread(P<0.05).CONCLUSION:The GI,GL and Ⅱ values of starchy foods provide important information for the public to manage their diet and could be useful for the prevention of lifestyle-related diseases such as diabetes mellitus.

Glycemic index and glycemic load of selected Chinese traditional foods

AIM:To determine the glycemic index(GI)and glycemic load(GL)values of Chinese traditional foods in Hong Kong.METHODS:Fifteen healthy subjects(8 males and 7 females)volunteered to consume either glucose or one of 23 test foods after 10-14 h overnight fast.The blood glucose concentrations were analyzed immediately before,15,30,45,60,90 and 120 min after food consumption using capillary blood samples.The GI value of each test food was calculated by expressing the incremental area under the blood glucose response curve(IAUC)value for the test food as a percentage of each subject's average IAUC value for the glucose.The GL value of each test food was calculated as the GI value of the food multiplied by the amount of the available carbohydrate in a usual portion size,divided by 100.RESULTS:Among all the 23 Chinese traditional foods tested,6 of them belonged to low GI foods(Tuna Fish Bun,Egg Tart,Green Bean Dessert,Chinese Herbal Jelly,Fried Rice Vermicelli in Singapore-style,and Spring Roll),10 of them belonged to moderate GI foods(Baked Barbecued Pork Puff,Fried Fritter,"Mai-Lai"Cake,"Pineapple"Bun,Fried Rice Noodles with Sliced Beef,Barbecue Pork Bun,Moon Cakes,Glutinous Rice Ball,Instant Sweet Milky Bun,and Salted Meat Rice Dumpling),the others belonged to high GI foods(Fried Rice in Yangzhou-Style,Sticky Rice Wrapped in Lotus Leaf,Steamed Glutinous Rice Roll,Jam and Peanut Butter Toast,Plain Steamed Vermicelli Roll,Red Bean Dessert,and Frozen Sweet Milky Bun).CONCLUSION:The GI and GL values for these Chinese traditional foods will provide some valuable information to both researchers and public on their food preference.

Glycemic Index, Glycemic Load, and Glycemic Response to Pomelo in Patients with Type 2 Diabetes

Food intake has a great influence on blood glucose in patients with diabetes. This study was to determine the glycemic index（GI） and glycemic load（GL） of a particular pomelo named Majia pomelo and its effects on postprandial glucose（PPG） in patients with type 2 diabetes（T2D）. Twenty healthy subjects and 20 T2D patients（controlled on lifestyle measures and/or metformin） were tested on 2 separate days with 50 g of glucose and 50 g equivalent of carbohydrates from Majia pomelo for GI measurement. To test effects of Majia pomelo on PPG, 19 hospitalized T2D patients（controlled on insulin therapy） were selected for a 9-day study. The dose of insulin for each patient was adjusted on the first 3 days. A total of 100 g Majia pomelo was consumed per meal in the last 3 tested days. Blood glucose was measured to evaluate the glycemic excursions. The GIs for Majia pomelo in healthy individuals and T2D patients were 78.34±1.88 and 72.15±1.95 respectively. The value of GL was as low as 4.23 in diabetic patients with serving size of 100 g pomelo, indicting Majia pomelo as a high GI but low GL fruit. Consumption of Majia pomelo in hospitalized T2D patients did not cause significant glucose fluctuation. It was concluded that high GI pomelo can serve as a low GL fruit if it is consumed with a limited daily amount and thus can be supplied to diabetic patients. These results may mean more varieties of food choices for T2D patients.

Glycemic Index and Glycemic Load of Selected Staples Based on Rice,Yam and Cassava Commonly Consumed in Cote d’Ivoire

Integrating information on the glycemic index (GI) and the glycemic load (GL) of diet is limited in C?te d’Ivoire because of the lack of data. Thus, this study was undertaking for the local management and prevention of diabetes mellitus and its complications based on nutritional data (GI and GL values). The study included ten healthy subjects with 7 males, 3 females (28 ± 2 years on average age and 20.5 ± 1.7 on average BMI). Participants tested three different meals with equal carbohydrate load (50 g). Blood samples were obtained at 0, 15, 30, 45, 60, 90 and 120 min before and after consumption for glucose levels determination. GIs were determined using a standard method with glucose as reference food and data were used for GLs calculating. Data showed that GIs value of pounded yam with eggplant sauce and cassava paste with granulates palm nut sauce were high ranging to 94 to 86 respectively while rice with groundnut sauce, have a low GI (GI = 45). Nevertheless, the GLs of the all the test foods are high with the values of 47, 43 and 23 (g) for pounded yam with eggplant sauce, cassava paste with granulates palm nut sauce and rice with groundnut sauce respectively. According to GIs and GLs data, the three test foods must be consumed moderately in a diet. So, it is important to associate GL data to GI data of Ivorian traditional foods for the management and the prevention of diabetes mellitus in C?te d’Ivoire and in others countries sharing the same food tradition.

Rice and Bean:Glycemic Index and Glycemic Load of the“Baiao de Dois”

The “bai?o de dois” is a typical Brazilian dish and a rich combination of rice and beans. This preparation has a high nutritional value but its effect on glycemic response is not yet studied. To determine the glycemic index and glycemic load of foods can help prescribing diets and as a result, improving the treatment and prevention of chronic diseases. This study aimed to access the glycemic index (GI) and glycemic load (GL) of “bai?o de dois”. Following the protocol recommended by the Food and Agriculture Organization, 6 volunteers were recruited to perform blood glucose tests. Each volunteer performed three glucose tolerance tests and a test with “bai?o de dois”. All tests were undertaken in separate weeks. Through the calculation of the areas under each of the curves, it was possible to access the GI of “bai?o de dois” by the average values of six GIs found for each volunteer. It was calculated that the GL of each portion tested and recommended servings per capita. It was found that “bai?o de dois” had low GI (44) and GL (6) at the recommended per capita, but high GL (22) at the portion tested (bigger than the recommended). The “bai?o de dois” do not present a potential risk for developing chronic diseases, but it is recommended consumption to be monitored.

Glycemic Index and Glycemic Load of Juice from Edible Wild Fruits (Adansonia digitata, Tamarindus indica and Parkia biglobosa) Consumed in Cote d’Ivoire

The diabetes mellitus is a public health problem in C?te d’Ivoire. The Glycemic index (GI) and the Glycemic load (GL) determination of commonly consumed foods such as juice fruits is an alternative to prevent metabolic diseases. This study carried out three wild fruits locally named Baobab (Adansonia digitata), Tomi (Tamarindus indica) and Néré (Parkia biglobosa) collected at maturity stage. The juices from the pulp of fruits have been elaborated, pasteurized, submitted to microbiological and physicochemical analysis before GIs/GLs determination. Ten healthy subjects with body mass index and age average respectively 21.57 ± 1.06 and 28 ± 2 years old tested the three juices and glucose (50 g) as reference food. Blood samples have been collected at 0, 15, 30, 45, 60, 90 and 120 min after foods consumption. The GIs/GLs has been determined according to ISO/FDI 26642:2010 protocol. Data showed that pasteurized juices has a weak microbiologic load (1.0102 - 2.4102 of Mesophylls Aerobic Germs) and not contain pathogen germs. The GI and GL of Néré juice are high with respective values of 89.54 ± 1.63 and 29.22 ± 4.09 whereas those of Baobab and Tomi juice are moderate with respective GI/GL values of 66.48 ± 2.12/13.24 ± 1.99 and 60.41 ± 2.63/12.87 ± 1.67. The juice of Néré should be consumed occasionally when those of Baobab and Tomi should be consumed with moderation. It would be suitable to know more about the GI and GL of all the juice fruits produced locally so as to prevent efficiently diabetes mellitus in the country.

Effect of Incorporation of Yam Flour and Moringa Powder in Wheat Bread on Glycemic Response

This study aimed to investigate the effect of yam flour substitution (Dioscorea alata L.) and moringa powder in wheat bread on glycemic response. Glycemic index (GI) and glycemic load (GL) of pieces of bread were determined. A mixture plan design was used to determine the optimal formulation of bread made of yam flour, wheat flour and moringa powder. The mixture of 79.4% soft wheat flour, 20% yam flour and 0.6% moringa leaves powder has a good potential in bread preparation and was used in this study. 100% wheat bread was used as control. Postprandial blood glucose response (glycemic response) was evaluated with the glucose used as a reference food. Blood glucose responses were measured at different intervals for 2 hours. The results indicated that composite bread had low GI and GL values than wheat bread. Values are GI = 80 and GL = 61.2 for wheat bread and GI = 37.78 and GL = 29.65 for the composite bread. This study demonstrated that the inclusion of yam flour of moringa leaves powder in bread production might not pose a threat to blood glucose response compared to wheat bread. These pieces of bread could be included easily in diabetics’ and non-diabetics diet.

The Effect of Potato Varieties and Processing Methods on Glycemic Response

In order to identify those potatoes which exert a low glycemic impact after processing, eight early potato varieties and four processing methods were evaluated for their total starch content, amylose content, rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS), estimated glycemic index (eGI), glycemic load (eGL) as well as their relationship among each other. While all these profiles were highly dependent on the potato variety and processing methods, all the eight varieties were classified as low GL foods (p ≤ 0.05). A strong positive correlation was observed between eGI and RDS (r = 0.84, 0.79, and 0.74) for retrograded and reheated, baked and microwaved varieties, respectively), whereas a moderate negative correlation was observed between eGI and RS for retrograded and reheated (r = -0.39) and microwaved (-0.37) varieties (p ≤ 0.05). On the basis of these findings, it can be concluded that potato variety, processing methods, and starch characteristics define the eGI and eGL. Furthermore, for the varieties examined, the present study identified RDS as a major starch factor contributing to eGI.

Influence of Beverage Consumption Made from Baobab Pulp (<i>Adansonia digitata L.</i>) on Postprandial Glycemia in Côte d’Ivoire

The study’s aim was to assess the consumption influence of beverages from baobab pulp on postprandial blood sugar in Côte d’Ivoire. Thus, a consumer survey of baobab juice was carried out in the city of Abidjan. Beverages from baobab pulp collected in four localities of Côte d’Ivoire (Man, Boundiali, Bouake and Abidjan) were prepared. These beverages were consumed by 15 subjects over a period of 9 days to determine their glycemic index (GI), glycemic load (GL) and postprandial blood sugar. During the survey, baobab juice’s consumers’ respondents were composed more of females (53.3%) than males (46.7%). Baobab juice is generally consumed in the afternoon by 35% of respondents twice a week (34.5%). Among the preferred juices sold in Abidjan markets, baobab juice is ranked second by children (21.4%) and fourth by adults (13.4%). The results of the glycemic index (GI) and glycemic load (GL) showed that beverages made from baobab pulp with sugar from Abidjan had high glycemic index and glycemic load. On the other hand, beverages made from baobab pulp with sugar from three other localities showed medium values of GI and GL. However, the GI and GL of the baobab pulps without sugar of four localities are low. The consumption at the will of these beverages without added sugar may be useful for the prevention and control of diabetes. However, beverages made from pulp with added sugar should be consumed in moderation in order to avoid a rise in blood sugar in prediabetics as well as in healthy subjects.

基于WebGL的城市三维场景可视化研究

针对网络环境下城市三维场景的传输与可视化需求，采用适合网络交换和渲染的三维模型数据结构glTF（gl Transmission Format），分析了基于glTF组织与构建三维场景的依据和方法。同时，通过异步加载、本地缓存、可见性剔除等技术，对场景数据进行高效调度与绘制。依据这些理论和技术，设计了充分考虑可视化效率的B／S模式系统服务架构，并基于WebGL开发了城市三维场景可视化平台，宴验表明平台能流畅地实现城市三维场景的绘制，可视化效果以及用户体验良好。

主食餐前负荷参苏红茶的餐后血糖变化

【目的】为探明参苏红茶作为餐前负荷,用于降低主食餐后血糖反应的效果。【方法】招募了12名健康志愿者,以无水葡萄糖作为参比食物,以含有25 g可利用碳水化合物的馒头和白米饭作为主食食物,以含有1/3正餐食物热量的参苏红茶作为餐前负荷食物,主食和餐前负荷食物间隔30 min,测试餐后120 min内的血糖变化。【结果】结果发现:馒头和白米饭的GI值分别为85.8和84.1,两者的餐后血糖水平均在45 min达到峰值;餐后30 min,参苏红茶+馒头和参苏红茶+白米饭的餐后血糖均达到峰值,但分别低于馒头、白米饭的餐后血糖水平,无显著性差异(P>0.05),其GI值分别为69.9和66.6,分别显著降低了18.5%(P<0.05)和20.8%(P<0.05)。可以看出,餐前30 min负荷参苏红茶可显著降低馒头的餐后血糖反应,餐后血糖波动相对较小,应答曲线较平稳。【结论】馒头和白米饭分别在餐前30 min负荷参苏红茶,有益于平稳餐后血糖反应,这表明参苏红茶作为不同类型主食的餐前负荷可以较好地平缓餐后血糖水平。

定量降低主食GL对GDM并发高脂血症患者的影响

目的探究定量降低主食血糖负荷(GL)疗法对妊娠期糖尿病(GDM)并发高脂血症患者的影响。方法选取2019年2月至2020年7月于本院接受饮食指导的GDM合并高脂血症患者424例作为研究对象。根据自愿原则分为研究组(n=245)及对照组(n=179),对照组采取常规GDM饮食指导,研究组在对照组基础上给予定量降低主食血糖负荷疗法,比较两组干预前后空腹血糖(FPG)、餐后2 h血糖(2hPG)、糖化血红蛋白(HbA1c)甘油三酯(TG)、总胆固醇(TC)、低密度脂蛋白(LDL-C)、空腹胰岛素(FINS)、胰岛素抵抗指数(HOMA-IR)、胰岛素敏感指数(ISI)指标变化;对两组干预期间体重变化及新生儿出生体重进行比较;对2组不良妊娠结局进行比较。结果研究组干预8周后FPG、2hPG、HbAlc、TG、TC、LDL-C水平明显低于对照组,差异有统计学意义(P<0.05)。研究组干预8周后FINS、HOMA-IR水平明显低于对照组,ISI水平明显高于对照组,差异均有统计学意义(P<0.05)。研究组干预后体重增速及新生儿出生体重明显低于对照组,差异有统计学意义(P<0.05)。研究组不良妊娠结局总发生率为18.78%,明显低于对照组的27.93%,差异有统计学意义(P<0.05)。结论定量降低主食血糖负荷疗法对GDM并发高脂血症患者干预可明显改善患者血糖及血脂水平,降低不良妊娠结局发生率,具有良好的临床应用价值。

Effect of beverages with different protein profiles on postprandial blood glucose response in overweight and obese men

Positive postprandial blood glucose responses have been related to low glycemic index (GI) and low glycemic load (GL) diets. The objective was to determine the effect of protein profile on glycemic response of low glycinin soymilk (high in β-conglycinin) (LGS) and conventional soymilk (S) in overweight and obese men. Twenty-four subjects, 23 - 45 years old, average BMI of 29 (26 - 38) with triglycerides <200 mg/dL consumed 250 mL of LGS, S with identical macronutrient content, with bovine milk (M) as reference. Fasting blood samples were followed by samples at 15, 30, 45, 60, 90, and 120 min after the milk consumption. One-day diet record, anthropometrics, and a demographic interview were completed. LGS and S presented a GI of (average ± standard deviation) 41.0 ± 29.9 and 40.4 ± 37.2, respectively. M showed a GI of 29.2 ± 25.3, however, treatment effect was not significant (P = 0.338). Similarly, GL for LGS (4.52 ± 3.29), S (4.44 ± 4.09) and M (2.33 ± 1.01) were not significantly different (P = 0.107). Postprandial glucose concentration curves for LGS, S and M presented the same tendency throughout 120 min (P = 0.331). Fasting blood glucose correlated with GI (r = -0.553;P = 0.032) and GL (r = -0.567;P = 0.028). LGS, S and M are low GI products and postprandial glycemic responses were not different. The high content of the protein β-conglycinin in LGS did not have an effect in postprandial blood glucose response in over-weight and obese men.

基于血糖负荷的食物交换份法在妊娠期糖尿病患者中的应用研究

目的分析基于血糖负荷的食物交换份法在妊娠期糖尿病(gestational diabetes mellitus,GDM)患者中的应用效果。方法选取2021年7月—2022年6月期间接受菏泽医学专科学校健康宣教的GDM患者98例,使用随机数表法分为研究组(49例)与对照组(49例)。对照组采取常规饮食指导,研究组采取基于血糖负荷的食物交换份法进行饮食指导。针对两组血糖值、妊娠并发症与不良妊娠结局进行观察与比较。结果干预后,研究组餐后2 h血糖、空腹血糖、糖化血红蛋白值较对照组低,差异有统计学意义(P<0.05)。研究组妊娠并发症发生率较对照组低,差异有统计学意义(P<0.05)。研究组不良妊娠结局发生率较对照组低,差异有统计学意义(P<0.05)。结论基于血糖负荷的食物交换份法在GDM患者中具有较为理想的应用效果,可以有效控制患者的血糖水平,降低妊娠并发症概率,保障妊娠结局。

妊娠糖尿病患者膳食营养结构调查及低血糖负荷食品交换份法干预效果

目的分析妊娠糖尿病(GDM)患者膳食营养结构,探讨低血糖负荷食品交换份法干预效果,并分析其对血糖、血脂水平及分娩结局的影响。方法选取郑州大学第一附属医院2019年6月至2022年5月的98例GDM患者为改良干预组,同时选取同期健康孕妇49例为常规干预组。比较两组每日不同食物摄入量、膳食营养摄入情况。两组患者分别给予常规食品交换份法、低血糖负荷食品交换份法进行干预,分别记为常规干预组(44例)、改良干预组(54例)。统计对比不同干预方案的临床疗效及干预前、干预4周后孕期体重变化、血糖[空腹血糖(FBG)、餐后2 h血糖(2 h PG)]、血脂[总胆固醇(TC)、甘油三酯(TG)、高密度脂蛋白胆固醇(HDL-C)、低密度脂蛋白胆固醇(LDL-C)]、胰岛素相关指标[胰岛素抵抗指数(HOMA-IR)、糖化白蛋白(GA)、内脂素(Visfatin)、摄食抑制因子-1(Nesfatin-1)]水平。比较分析不同干预方案对分娩结局的影响。结果改良干预组粗粮、海产品摄入量低于常规干预组,肉类、烧烤类、煎炸类、香肠类、饮料摄入量高于常规干预组(P<0.05);改良干预组脂肪、碳水化合物摄入量及能量高于常规干预组(P<0.05);改良干预组总有效率高于常规干预组(P<0.05);干预4周后改良干预组孕妇体重增加量及FBG、2 h PG、TC、TG、LDL-C水平低于常规干预组,HDL-C水平高于常规干预组(P<0.05);干预4周后改良干预组HOMA-IR及GA、Visfatin、Nesfatin-1水平低于常规干预组(P<0.05);改良干预组不良分娩结局发生率低于常规干预组(P<0.05)。结论GDM患者膳食营养结构、三大热能营养素摄入量存在不合理性,低血糖负荷食品交换份法干预可有效控制血糖、血脂水平,改善胰岛素抵抗状态,降低不良分娩结局发生率。

低血糖负荷食物交换份法对妊娠期糖尿病患者的干预结果研究

目的探究低血糖负荷食物交换份法对妊娠期糖尿病(GDM)患者的干预结果。方法选取500例GDM患者,根据随机数字表法分为观察组与对照组,每组250例。对照组行常规干预,观察组行低血糖负荷食物交换份法。比较两组血糖水平、糖脂代谢指标、空腹胰岛素及胰岛素抵抗指数(HOMA-IR)。结果干预后,观察组空腹血糖、餐后2 h血糖水平低于对照组(P<0.05);观察组甘油三酯(TG)、糖化血红蛋白(HbAlc)、低密度脂蛋白胆固醇(LDL-C)水平低于对照组(P<0.05);观察组高密度脂蛋白胆固醇(HDL-C)水平高于对照组(P<0.05);观察组空腹胰岛素、HOMA-IR低于对照组(P<0.05)。结论低血糖负荷食物交换份法应用于GDM患者中,可调节血糖水平,控制糖脂代谢指标,降低空腹胰岛素、HOMA-IR指标,具有临床意义。

配方奶粉血糖生成指数评价及与营养素关联性研究

参照WS/T 652-2019方法,测定志愿者空腹和食用6款配方奶粉后7个时间点血糖值和胰岛素值,观察血糖及胰岛素分泌曲线变化并计算血糖生成指数(Glycemic index, GI)、血糖负荷(Glycemic load, GL)、胰岛素指数(Insulin index,II),分析GI与奶粉营养素关联性。结果显示:配方奶粉的血糖及胰岛素应答曲线均较葡萄糖平稳,经计算GI值分别为:40.3±10.8、33.7±10.5、33.9±9.07、36.3±9.70、30.4±8.4、14.4±4.0;GL值分别为:9.5±2.6、9.2±2.6、8.2±2.2、8.6±2.3、7.3±2.0、2.4±0.7,均属于低GI和低GL食物,有利于维持餐后血糖稳定。经回归分析,配方奶粉中碳水化合物与GI值呈正相关,蛋白质、脂肪及膳食纤维与GI值呈负相关,在产品配方设计时,可通过调整宏量营养素及膳食纤维含量对GI值进行调控。

妊娠期糖尿病患者应用综合性护理及血糖负荷食物交换份法的临床效果分析

目的探讨妊娠期糖尿病(GDM)患者实施综合性护理及血糖负荷食物交换份法的价值。方法选取200例GDM患者,根据随机数字表法分为对照组与观察组,每组100例。对照组实施综合性护理,观察组在对照组基础上实施血糖负荷食物交换份法干预。比较两组血糖控制效果、妊娠结局。结果观察组空腹血糖、餐后2 h血糖、糖化血红蛋白水平分别为(4.85±0.32)mmol/L、(5.81±0.72)mmol/L、(5.82±1.33)%,均低于对照组的(5.11±0.26)mmol/L、(6.47±0.63)mmol/L、(6.71±1.42)%(P<0.05)。与对照组对比,观察组剖宫产、羊水过多、胎膜早破、妊娠期高血压综合征(妊高征)发生率低(P<0.05)。结论GDM患者采用综合性护理及血糖负荷食物交换份法干预,在良好控制血糖的基础上,可改善妊娠结局。

复配杂粮馒头营养分析及稳定人体血糖效果研究

以小麦粉、黄豆粉、糙小米粉、杏仁粉、玉米粉、燕麦粉和谷朊粉为原料,制备一种营养相对均衡复配杂粮馒头。通过对其营养分析和餐后人体血糖值测定,结果表明:复配杂粮馒头营养均衡指数0.47,营养均衡性优于小麦馒头(INB=0.72),与血糖密切相关的碳水化合物和淀粉含量较低;与葡萄糖和小麦馒头比较,进食复配杂粮馒头后血糖升高速率和降低速率均较缓慢,餐后血糖峰值为(6.40±1.11)mmol/L,低于葡萄糖(8.25±0.98)mmol/L和小麦馒头(7.41±0.74)mmol/L;复配杂粮馒头GI=45.89,GL=14.49,属于低GI、中GL食物,小麦馒头GI=80.02,GL=35.15,属于高GI、高GL食物。通过多种全谷物杂粮、豆等原料复配后制备的复配杂粮馒头,比单一的小麦粉馒头营养相对均衡,而且具有较低GI和GL值,有助于保持餐后血糖的稳定。