摘要
目的探讨低血糖生成指数配方主食对妊娠糖尿病的餐后血糖影响。方法将广州市三家三甲医院确诊为妊娠期糖尿病的140例患者随机分为观察组(低血糖生成指数配方主食)66例和对照组(白米饭)74例,两组均给予营养教育和食物进行干预,分别检测两组干预前、后空腹和三餐后2 h指尖微量血糖变化情况,以观察其对血糖的影响。结果观察组的空腹血糖,早、午、晚餐后血糖在干预后均有明显降低(P<0.05),降低幅度分别达到4.3%、20.5%、21.1%、13.0%。对照组的空腹血糖,早、午、晚餐后血糖在干预后分别降低1.8%(P>0.05)、13.0%(P<0.05)、8.6%(P<0.05)、7.2%(P<0.05)。干预后两组间的血糖结果比较显示,两组空腹血糖差异无统计学意义(P>0.05),观察组三餐餐后血糖的降低效果明显好于对照组(P<0.001)。结论低血糖生成指数配方主食可明显降低妊娠糖尿病患者的三餐餐后血糖,有利于妊娠期糖尿病患者的治疗,具有较好的应用前景。
Objective To study the effects of low glycemic index （GI） staple food on the postprandial blood glucose in gestational diabetes mellitus （GDM）. Methods A total of 140 inpatients with GDM from three hospitals （ Zhujiang Hospital of Southern Medical University, Guangzhou Red Cross Hospital and General Hospital of Guangzhou Military Command of PLA） were enrolled in the study and were randomized assigned into low GI group （n = 66） and control group （ n = 74）. All patients were given with education and diet intervention. Fasting micro blood glucose and postprandial blood glucose of three meals were measured in all patients. Results In Low GI group, fasting blood glucose （FBG） and the postprandial blood glucose of breakfast （ BPG）, lunch （LPG） and dinner （DPG） were significantly reduced by 4. 3%, 20. 5%, 21.1% and 13.0%, respectively after intervention （P 〈 0. 05 ）. So were the BPG, LPG and DPG in control group （3.0% , 8.6% and 7.2% , respectively, P 〈0. 05）. Except for FBG, significant alleviation in FBG, LPG and DPG was revealed in low GI group than those in control group （ P 〈 0. 05 ）. Conclusion Low GI staple food is effective on postprandial blood glucose control in GDM patients.
出处
《广东医学》
CAS
CSCD
北大核心
2013年第20期3127-3129,共3页
Guangdong Medical Journal
基金
广东省科技计划项目(编号:2009B030801205)
关键词
血糖生成指数
妊娠糖尿病
血糖
主食
教育
glycemic index
gestational diabetes mellitus
blood glucose
staple food
education
