BENEFICIAL EFFECT OF A LOW GLYCEMIC INDEX DIET IN TYPE-2 DIABETES
BENEFICIAL EFFECT OF A LOW GLYCEMIC INDEX DIET IN TYPE-2 DIABETES
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DOI：
10.1111/j.1464-5491.1992.tb01816.x
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发表时间：
1992-06-01
影响因子：
3.5
通讯作者：
JOSSE, RG
中科院分区：
文献类型：
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作者：
WOLEVER, TMS;JENKINS, DJA;JOSSE, RG
低血糖指数食物在正常受试者中产生低血糖和胰岛素反应，并改善1型和控制良好的2型糖尿病患者的血糖控制。我们采用随机、交叉设计，研究了15例平均空腹血糖为9.5mmo1·L-1的2型糖尿病患者低血糖指数饮食的效果。患者接受两个为期两周的体重前饮食(59%能量碳水化合物，21%脂肪，24g 1000kcal-1膳食纤维)，其中一个阶段的血糖指数为60，另一个阶段的血糖指数为87。在低血糖指数饮食中，具有代表性的早餐后的血糖反应比高血糖指数饮食中的血糖反应低29%(T SE)vs204+/-112mmolmin L-1；p<；0.001)，下降的百分比几乎与从膳食血糖指数预测的28%的差异相同。低血糖指数饮食2周后，空腹血清果糖胺和胆固醇水平显著低于高血糖指数饮食后(分别为3.17+/-0.12vs3.28+/-0.16 mmolL-1，p<；0.05和5.5+/-0.4vs5.9+/-0.5mmolL-1，p<；0.02)。作为胰岛素分泌指标的尿C-肽排泄量比高血糖指数饮食低30%(2.05+/-0.30vs2.93+/-0.49nmol肌酐-1；p<；0.02)，尿尿素减少19%(347+/-27vs402+/-39mmol24-h-1；p<；0.025)，与增强的结肠发酵一致。这些结果表明，低血糖指数的淀粉类食物可能对2型糖尿病的治疗有益。
Low glycaemic index foods produce low blood glucose and insulin responses in normal subjects, and improve blood glucose control in Type 1 and well-controlled Type 2 diabetic patients. We studied the effects of a low glycaemic index diet in 15 Type 2 diabetic patients with a mean fasting blood glucose of 9.5 mmol l-1 using a randomized, crossover design. Patients were given pre-weighed diets (59% energy as carbohydrate, 21% fat, and 24 g 1000-kcal-1 dietary fibre) for two 2-week periods, with a diet glycaemic index of 60 during one period and 87 during the other. On the low glycaemic index diet, the blood glucose response after a representative breakfast was 29% less than on the high glycaemic index diet (874 +/- 108 (t SE) vs 204 +/- 112 mmol min l-1; p < 0.001), the percentage reduction being almost identical to the 28% difference predicted from the meal glycaemic index values. After the 2-week low glycaemic index diet, fasting serum fructosamine and cholesterol levels were significantly less than after the high glycaemic index diet (3.17 +/- 0.12 vs 3.28 +/- 0.1 6 mmol l-1, p < 0.05, and 5.5 +/- 0.4 vs 5.9 +/- 0.5 mmol l-1, p < 0.02, respectively. Urinary C-peptide excretion, as an index of insulin secretion, was 30% lower on the low than the high glycaemic index diet (2.05 +/- 0.30 vs 2.93 +/- 0.49 nmol mmol-creatinine-1; p < 0.02), urinary urea was reduced by 19% (347 +/- 27 vs 402 +/- 39 mmol 24-h-1; p < 0.025), consistent with enhanced colonic fermentation. These results suggest that low glycaemic index starchy foods may be beneficial in the treatment of Type 2 diabetes.