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作者使用富于粘性豆类纤维的高碳水化合物饮食,力图全面改善糖尿病控制,特别是降低餐后血糖水平。18例非胰岛素依赖型(NIDDM)和9例胰岛素依赖型(IDDM)糖尿病患者,前6周进含有豆类纤维的高碳水化合物饮食,后6周进标准的低碳水化合物饮食。前者富含豆类及谷类纤维,碳水化合物约占总热量的60%,脂肪占18%,多种不饱和脂肪与饱和脂肪的比例至少为1:1,64%的纤维来自豆类,其余大部分为谷类纤维,制成粗面粉面包。后者为传统的低碳水化合物(占40%)糖尿病人饮食。
Using a high-carbohydrate diet rich in viscous bean fiber, the authors sought to improve overall diabetes control, especially by lowering postprandial blood glucose levels. Eighteen non-insulin-dependent (NIDDM) and nine insulin-dependent (IDDM) diabetic patients had a high carbohydrate diet containing pulses of legumes for the first 6 weeks and a standard low-carbohydrate diet six weeks later. The former is rich in beans and cereal fibers, carbohydrate accounts for about 60% of total calories, fat accounts for 18%, a variety of unsaturated fat and saturated fat ratio of at least 1: 1,64% of the fiber from beans, the remaining large Part of the cereal fiber, made from semolina bread. The latter is a traditional low-carbohydrate diet (40%) for diabetics.