Eating glutinous brown rice for one day improves glycemic control in Japanese patients with type 2 diabetes assessed by continuous glucose monitoring
Eating glutinous brown rice for one day improves glycemic control in Japanese patients with type 2 diabetes assessed by continuous glucose monitoring
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DOI：
10.6133/apjcn.042016.07
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发表时间：
2017-01-01
影响因子：
1.3
通讯作者：
Tanaka, Yasushi
中科院分区：
文献类型：
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作者：
Terashima, Yuko;Nagai, Yoshio;Tanaka, Yasushi
背景和目标：我们研究了与非糯米白色大米（WR）相比，非糯米糙米（BR）或糯米糙米（GBR）摄入1天是否对动态血糖监测（CGM）测定的每日血糖曲线产生影响。方法和研究设计：共招募了37名2型糖尿病（T2DM）住院患者进行为期3天的随机三重交叉试验，其中他们分别食用WR，BR或GBR各1天。第一天的早餐、午餐和晚餐都吃这三种米饭中的一种，然后在第二天和第三天换成其他类型。每顿饭都有相同的能量含量和相同的配菜。主要观察指标为连续血糖监测（CGM）测定的血糖曲线和早餐后3小时的血清C肽（CPR）曲线。一个自我管理的问卷调查被用来评估每种类型的大米的适口性。结果：根据CGM数据，GBR组的平均24小时血糖浓度最低（p
Background and Objectives: We investigated whether intake of non-glutinous brown rice (BR) or glutinous brown rice (GBR) for 1 day had an influence on the daily glucose profile measured by continuous glucose monitoring (CGM) when compared with intake of non-glutinous white rice (WR). Methods and Study Design: A total of 37 inpatients with type 2 diabetes mellitus (T2DM) were recruited for a 3-day randomized triple cross-over trial in which they ate WR, BR, or GBR for 1 day each. One of the three types of rice was eaten at breakfast, lunch, and dinner on the first day, before switching to the other types on the second and third days. Each meal had the same energy content and the same side dishes. The main outcome measures were the blood glucose profile determined by continuous glucose monitoring (CGM) and the profile of serum C-peptide (CPR) for 3 hours after breakfast. A self-administered questionnaire was used to assess the palatability of each type of rice. Results: According to the CGM data, the mean 24-hour glucose concentration was lowest with GBR (p