Changes of blood glucose and insulin after intake of staple food containing potato,sorghum or wheat in healthy adults
10.3969/j.issn.1006-6187.2017.09.004
- VernacularTitle:健康人摄入土豆馒头、高粱馒头和小麦馒头后血糖及胰岛素水平改变情况初探
- Author:
Chunmei ZHANG
;
Jiayu ZHANG
;
Bo YANG
- Keywords:
Postprandial glucose;
Postprandial insulin;
Potato steamed bread;
Sorghum steamed bread;
Wheat steamed bread
- From:Chinese Journal of Diabetes
2017;25(9):782-786
- CountryChina
- Language:Chinese
-
Abstract:
Objective To investigate the changes of blood glucose and insulin after intake of staple food containing potato,sorghum or wheat in healthy adults. Methods This study had a cross-over design. A total of 12 healthy adults were recruited and randomly averaged into 3 groups. After fasting for 10 hours,all the subjects were treated with steamed buns of potato,sorghum and wheat flours(100 g in raw flour),respectively. Serum glucose,insulin,triglyceride(TG),total cholesterol(TC)and uric acid(SUA) were measured at fasting,0.5 h,1 h,2 h and 3 h. After a wash period for 3 days,subjects crossed over to alternate group at second intervention and third intervention on the 5 th and 9 th day. During each intervention,the entire above index were tested. Results Postprandial insulin levels at 3 h was significantly higher in the potato steamed buns group(4.74 μU/ml)than in the sorghum steamed buns (1.65 μU/ml)group(P =0.028). There were no statistical differences in blood glucose and fasting,0.5 h,1 h,2 h insulin level. Conclusion Postprandial insulin level at 3 h was higher in potato flour steamed buns than in sorghum flour steamed buns.
