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对80例2型糖尿病患者分别进食不同配方的早餐,检测其空腹血糖和餐后2小时血糖值。结果:高纤饼干加纤维素2组餐后血糖低于馒头加纤维素2组及营养代餐2组两组,有显著性差异(P(0.05);馒头加纤维素2组及营养代餐2组两组餐后血糖低于馒头组、馒头加纤维素1组及营养代餐1组等三组,(P(0.05)。结论:饮食结构的调整对2型糖尿病的防治意义重大,早餐配方中膳食纤维的种类、含量及碳水化合物的含量的高低对血糖影响明显。
80 patients with type 2 diabetes were fed different formulas of breakfast, fasting blood glucose and 2 hours after a meal to detect blood sugar levels. Results: The postprandial blood glucose of high fiber biscuit plus cellulose group 2 was lower than that of the two groups of bread and cellulose plus cellulose diet group 2 (P <0.05); the group of bread plus cellulose and nutritious meal substitution The postprandial blood glucose of the two groups was lower than that of steamed bread group, steamed bread plus cellulose group 1 and nutritious substitute group 1 (P (0.05) .Conclusion: The adjustment of dietary structure is of great significance for the prevention and treatment of type 2 diabetes, Formula dietary fiber types, content and carbohydrate content of the level of significant impact on blood glucose.