Effect of isocaloric meals of conjee, steamed bread, and cooked rice with different glycemic indices on glucose level in type 2 diabetes
10.3760/ema.j.issn.1000-6699.2012.04.011
- VernacularTitle:等能量而不同血糖指数的粥、馒头与米饭对2型糖尿病患者餐后血糖及胰岛素水平的影响
- Author:
Yanqiu CHEN
;
Jianqin SUN
;
Hua XIE
;
Min CHEN
;
Min ZONG
;
Li HUA
;
Zhen LI
;
Qing FAN
;
Qing YI
;
Jiao SUN
- Publication Type:Journal Article
- Keywords:
Diabetes mellitus,type 2;
Postprandial blood glucose;
Insulin;
Conjee;
Cooked rice
- From:
Chinese Journal of Endocrinology and Metabolism
2012;28(4):295-297
- CountryChina
- Language:Chinese
-
Abstract:
To study the effects of conjee and cooked rice on postprandial glucose and plasma insulin levels in type 2 diatetes,and to help diabetic patients select reasonably food.41 diabetes were divided into cooked rice group ( group A),conjee with steamed bread group ( group B),and oatmeal group ( group C ).At 1 h after meal,the values of postprandial plasma glucose (PPG) was significantly lower in group C than those in group A and group B [ ( 11.17± 2.30 vs 12.88 ± 1.29,13.29 ± 1.97 ) mmol/L,P ＜ 0.05 ].At 2 h after meal,the value of PPG was significantly lower in group C than in group A [ ( 8.88 ± 2.66 vs 10.87 ± 1.63 ) mmol/L,P ＜0.05 ].At 1 h and 2 h after meal,there was no significant difference between the value of PPG in goup A and group B ( P＞0.05 ).At 1 h after meal,the value of plasma insulin was significantly lower in group C than those in group B [ (46.02 ± 26.32 vs 88.56 ± 68.75 )μU/ml,P ＜0.05 ],and there was a littler higher in group B than group A ( P＞0.05 ).At 2 h after meal,there was no statistical difference of plasma insulin among group A,B,C [ ( 57.10 ± 33.56,62.26 ± 24.42,54.16 ± 41.35 )μU/ml,P＞0.05 ) ].Isocaloric oat food is potentially beneficial in sustaining blood glucose status and decreasing insulin secretion.It is the ideal choice for type 2 diabetes.Meanwhile,there were no statistical differences in PPG and insulin levels between the individuals taking conjee with steam bread and cooked rice.
