飲食中添加加鉻燕麥對第2型糖尿病患者血液生化值之影響

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題名:	飲食中添加加鉻燕麥對第2型糖尿病患者血液生化值之影響 Effect of Dietary Oat plus Chromium on plasma Biochemical Data in Type 2 Diabetic Patients
作者:	盧婉玲 Wan-Lin Lu
貢獻者:	保健營養學研究所
關鍵詞:	第2型糖尿病加鉻燕麥血糖血脂質 type 2 diabetic patients oat plus chromium fasting glucose postprandial glucose plasma lipids
日期:	2007
上傳時間:	2009-09-01 11:35:15 (UTC+8)
摘要:	近十年國人糖尿病盛行率逐年攀高，罹患人口也日益年輕化。飲食在糖尿病的治療中佔了很重要的部分。研究指出膳食纖維質具有延緩血糖上升，改善血脂質的效果，而鉻與第2型糖尿病患者血糖的調節有關。本研究目的在第2型糖尿病患者的飲食中，添加含鉻的燕麥，了解對其血糖和血脂質的影響。受試者為第2型糖尿病患者共14位，分為實驗和對照2組，實驗組每日攝取50克的加鉻燕麥其中含鉻200微克，對照組則每日攝取50克的乾燥白米片，為期8週。於第0、4、8週收集血液樣本分析，項目包括空腹血糖、飯後血糖、糖化血色素、胰島素、三酸甘油酯、總膽固醇、低密度脂蛋白膽固醇、高密度脂蛋白膽固醇。由結果顯示，實驗組的空腹血糖濃度、飯後血糖濃度在補充4週和8週後與對照組比較有統計上之差異。實驗組在補充4週後的空腹血糖濃度較補充前時下降7.5%，在補充8週後的空腹血糖濃度較補充前時下降7.3%。飯後血糖濃度在補充4週後較補充前時下降11.5%，在補充8週後的飯後血糖濃度較補充前時下降10.1%。三酸甘油酯、總膽固醇、低密度脂蛋白膽固醇、高密度脂蛋白膽固醇在補充前和補充後皆無差異，實驗組和對照組之間也無差異。由以上結果可知飲食中添加加鉻燕麥對第2型糖尿病患者空腹和飯後血糖有顯著的改善。 Many studies have showed a beneficial effect of dietary fiber from delaying glycemic raise and improving blood lipids in type 2 diabetic patients. Some studies have showed chromium as a critical cofactor in the action of insulin. The aim of the study was to investigate the effect of oat plus chromium intake on glycemic responses and lipid profiles in type 2 diabetic patients. We assigned 14 patients with type 2 diabetes to follow two diets each for eight weeks; a diet containing oat 50 gm/day and chromium 200 μg/day and a diet containing dried rice 50 gm/day. Venous blood samples were collected form subjects during the fasting and 120 minutes after breakfast at weeks 0, 4, 8. We compared the effects of the two diets on glycemic control and plasma lipid concentrations. In the oat plus chromium group, the levels of fasting glucose had decreased by 7.5% after 4 weeks. The levels of fasting glucose had decreased by 7.3% in the oat plus chromium group after 8 weeks. The levels of postprandial glucose had decreased by 11.5% in the oat plus chromium group after 4 weeks. The levels of postprandial glucose had decreased by 10% in the oat plus chromium group after 8 weeks. There were significant differences between the oat plus chromium group and the dried rice group. The levels of insulin, glycosylated hemoglobin were no significant difference between weeks 0, 4, 8. The levels of plasma total cholesterol, triglyceride, low-density lipoprotein cholesterol, high-density lipoprotein cholesterol were no significant difference between weeks 0, 4 ,8 . There were no significant difference between two group on lipid levels. As the results that consumption of oat plus chromium could improve the glycemic response in type 2 diabetic patients.
資料類型:	thesis
顯示於類別:	[保健營養學系暨研究所] 博碩士論文

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