Continuous Glucose Profiles in Healthy Subjects under Everyday Life Conditions and after Different Meals
Continuous Glucose Profiles in Healthy Subjects under Everyday Life Conditions and after Different Meals
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健康受试者在日常生活条件下和不同膳食后的连续血糖曲线
DOI：
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发表时间：
2007
影响因子：
5
通讯作者：
C. Haug
中科院分区：
文献类型：
--
作者：
G. Freckmann;Sven Hagenlocher;A. Baumstark;N. Jendrike;Ralph Gillen;Katja Rössner;C. Haug
背景：本研究调查了非糖尿病受试者的连续血糖曲线。方法：在日常生活条件下（2天）和摄入标准化碳水化合物含量（50克）但碳水化合物类型不同以及蛋白质和脂肪含量不同的四餐后进行连续间质葡萄糖测量。 24 名健康志愿者（12 名女性，12 名男性，年龄 27.1 ± 3.6 岁）参与了该研究。每个受试者同时佩戴两个微透析装置（SCGM1，罗氏诊断）。结果：日常生活条件下平均 24 小时间质葡萄糖浓度为 89.3 ± 6.2 mg/dl（平均值 ± SD，n = 21），白天和夜间平均间质葡萄糖浓度分别为 93.0 ± 7.0 和 81.8 ± 6.3 mg/dl。早餐后观察到餐后血糖浓度最高：132.3 ± 16.7 mg/dl（范围 101–168 mg/dl）；午餐和晚餐后的峰值浓度分别为 118.2 ± 13.4 和 123.0 ± 16.9 mg/dl。达到葡萄糖浓度峰值的平均时间为 46 至 50 分钟。摄入具有快速吸收特性的标准化膳食后，间质葡萄糖浓度峰值分别为 133.2 ± 14.4 和 137.2 ± 21.1 mg/dl。纤维、蛋白质和脂肪含量较高的膳食导致餐后血糖浓度的增加幅度较小，下降幅度较慢，峰值分别为 99.2 ± 10.5 和 122.1 ± 20.4 mg/dl。结论：这项研究提供了非糖尿病受试者的连续血糖曲线，并证明膳食成分的差异反映在餐后间质葡萄糖浓度上。关于连续血糖监测在糖尿病患者中的应用不断增加，这些数据表明，有关摄入膳食的详细信息对于充分解释餐后血糖曲线非常重要。
Background: This study investigated continuous glucose profiles in nondiabetic subjects. Methods: Continuous interstitial glucose measurement was performed under everyday life conditions (2 days) and after ingestion of four meals with standardized carbohydrate content (50 grams), but with different types of carbohydrates and variable protein and fat content. Twenty-four healthy volunteers (12 female, 12 male, age 27.1 ± 3.6 years) participated in the study. Each subject wore two microdialysis devices (SCGM1, Roche Diagnostics) simultaneously. Results: The mean 24-hour interstitial glucose concentration under everyday life conditions was 89.3 ± 6.2 mg/dl (mean ± SD, n = 21), and mean interstitial glucose concentrations at daytime and during the night were 93.0 ± 7.0 and 81.8 ± 6.3 mg/dl, respectively. The highest postprandial glucose concentrations were observed after breakfast: 132.3 ± 16.7 mg/dl (range 101–168 mg/dl); peak concentrations after lunch and dinner were 118.2 ± 13.4 and 123.0 ± 16.9 mg/dl, respectively. Mean time to peak glucose concentration was between 46 and 50 minutes. After ingestion of standardized meals with fast absorption characteristics, peak interstitial glucose concentrations were 133.2 ± 14.4 and 137.2 ± 21.1 mg/dl, respectively. Meals with a higher fiber, protein, and fat content induced a smaller increase and a slower decrease of postprandial glucose concentrations with peak values of 99.2 ± 10.5 and 122.1 ± 20.4 mg/dl, respectively. Conclusions: This study provided continuous glucose profiles in nondiabetic subjects and demonstrated that differences in meal composition are reflected in postprandial interstitial glucose concentrations. Regarding the increasing application of continuous glucose monitoring in diabetic patients, these data suggest that detailed information about the ingested meals is important for adequate interpretation of postprandial glucose profiles.
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影响因子：
5.4
作者：
Steil, Garry M;Rebrin, Kerstin;Saad, Mohammed F
通讯作者：
Saad, Mohammed F
影响因子：
15.9
作者：
POLONSKY, KS;GIVEN, BD;VANCAUTER, E
通讯作者：
VANCAUTER, E
影响因子：
7.7
作者：
Boyne, MS;Silver, DM;Saudek, CD
通讯作者：
Saudek, CD
影响因子：
16.2
作者：
Monsod, TP;Flanagan, DE;Tamborlane, WV
通讯作者：
Tamborlane, WV