摘要
目的：探讨４种干豆（白扁豆、眉豆、绿豆和赤小豆）对非胰岛素依赖型糖尿病（ＮＩＤＤＭ）病人餐后血糖和血清Ｃ肽的影响。方法：将４１例ＮＩＤＤＭ住院病人随机分为四组，每组进食一种干豆；馒头作标准参照食物，试验食物均含５０ｇ碳水化物，观察餐后３ｈ血糖和Ｃ肽动态变化，计算血糖指数和Ｃ肽指数。结果：（１）餐后血糖曲线增值面积：４种干豆显著小于馒头；眉豆和白扁豆明显大于赤小豆，小于白扁豆；（２）餐后Ｃ肽曲线增值面积：绿豆显著大于馒头和其它３种豆类；馒头和眉豆明显大于赤小豆和白扁豆；（３）馒头的血糖和Ｃ肽指数均定为１００，４种干豆的血糖和Ｃ肽指数分别是白扁豆６８、８１，眉豆７４、９４，绿豆８８、１３６，赤小豆３３、７５；白扁豆和眉豆的血糖指数显著高于赤小豆，低于绿豆；绿豆的Ｃ肽指数明显高于其它３种豆类。结论：４种干豆对维持ＮＩＤＤＭ病人餐后血糖水平稳定性的作用优于馒头，赤小豆效果最好，其次是白扁豆。
Objective: To evaluate the postprandial responses of plasma glucose and serum C peptide to four dry legumes in non insulin dependent diabetes mellitus (NIDDM) subjects. Method: Forty one patients with NIDDM were randomly divided into four groups, and each group took one kind of the four dry legumes (Dolichos lablab, vigna cylindria, phaseolus radiatus and phaseolus angularis) as breakfast. Steamed bun (Triticum aestivum, made by white flour and similar to white bread) was served as the standard reference food, and all foods contained 50g carbohydrate. The responses of plasma glucose and serum C peptide were observed during 3 hours postprandially. Results: The incremental areas under curve (IAUC) of glucose responses for four tested dry legumes were obviously smaller than that of steamed bun (P<0.05). The IAUC of glucose responses for Vigna cylindrica and Dolichos lablab were statistically bigger than that of Phaseolus angularis (P<0.05), and smaller than that of Phaseolus radiatus(P<0.05). The IAUC of C peptide of Phaseolus radiatus was significantly bigger than those of steamed bun and the other three dry legumes. The IAUC of C peptide for steamed bun and Vigna cylindrica were statistically bigger than those of Phaseolus angularis and Dolichos lablab (P<0.05). Both glycemic index and C peptide index of steamed bun were set at 100, and then the glycemic index and C peptide index of Dolichos lablab were 68 and 81, Vigna cylindrica 74 and 94, Phaseolus radiatus 88 and 136, Phaseolus angularis 33 and 75 respectively. The glycemic indices of Dolichos lablab and Vigna cylindrica were statistically bigger than that of Phaseolus angularis (P<0.05), and smaller than that of Phaseolus radiatus (P<0.05). The C peptide index of Phaseolus radiatus was significantly bigger than those of the other three dry legumes. Conclusion: The four tested dry legumes may be more effective than steamed bun in stabilizing postprandial blood glucose levels in NIDDM subjects. The effect is the best for Phaseolus angularis, and next for Dolichos lablab among the four tested dry legumes. Dolichos lablab and Phasolus angularis are helpful for NIDDM and may be one of the priority foods specially for NIDDM subjects.
出处
《营养学报》
CAS
CSCD
北大核心
1998年第4期426-431,共6页
Acta Nutrimenta Sinica
基金
加拿大国际发展研究署(IDRC)提供部分资助
关键词
NIDDM
糖尿病
血糖指数
C肽反应
干豆
non insulin dependent diabetes mellitus(NIDDM) glycemic index C peptide response dry legume
