含鉻酵母配方對於第2型糖尿病患營養及生理狀況的影響

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含鉻酵母

膳食纖維配方對於第2型

糖尿病患營養及生理狀況的影響

台北醫學大學保健營養學系

李依連、陳君婷、楊淑惠

研究動機

討論

研究結果

材料與方法

近年來糖尿病的盛行率已逐漸提高,飲食控制對於

糖尿病的治療上非常重要。研究指出膳食纖維可延

緩血糖並改善血脂肪,鉻酵母也與調節血糖有關。

本研究目的第2型糖尿病患的飲食中,以含有鉻酵

母的配方,了解其生理狀況的變化。

受試者進行6個月的飲食介入,以3天之24小時飲食

回憶紀錄評估受試者飲食。

研究共分為2個部份。第一部份,測量實驗配方的

昇醣指數和第二部份,為期6個月的飲食介入實

驗。

昇醣指數實驗中,受試者攝取相當於50公克醣類的

葡萄糖水、白吐司、試驗配方,測量血糖及其含鉻

配方之昇醣指數。第二部份共有受試者30名,每天

持續服用藥物且不改變藥量,以每日攝取50公克共

177大卡的含鉻營養品取代一般飲食熱量,其中含

鉻200微克、膳食纖維7.2公克,為期24週,並於第

0、1、3、6、7個月收集血液樣本分析,項目包括

空腹血糖、糖化血色素、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、及營

養狀況分析。

含鉻酵母配方與白吐司及葡萄糖溶液比較昇醣指數

分別為10.7、17.2,屬於低昇糖指數配方;而在6

個月的飲食介入試驗中,在第0、1、3、6、7個月

的空腹血糖濃度、糖化血色素、總膽固醇、低密度

脂蛋白膽固醇、高密度脂蛋白膽固醇、皆無顯著差

異。而對於血液尿素氮及肌酸酐的指數在第0、1、

3、6、7個月亦無顯著差異。

Table 2. Daily intake of energy, protein, fat and dietary fiber in subjects 1

11.0 ± 4.3 17.2 ± 4.3* 16.6 ± 5.0* 11.5 ± 4.5 Dietary fiber (g) 51.5 ± 6.5 49.0 ± 7.1 49.6 ± 8.2 51.6 ± 7.6 %en 192.8 ± 43.7 186.8 ± 49.7* 182.6 ± 45.8* 202.3 ± 49.0 Carbohydrate (g) 33.1 ± 5.5 34.0 ± 6.1 32.9 ± 7.8 32.1 ± 7.4 %en 57.6 ± 15.5 59.0 ± 17.7 55.6 ± 18.4 58.3 ± 21.9 Fat (g) 16.6 ± 3.4 17.0 ± 2.6 17.5 ± 2.2* 16.2 ± 2.9 %en2 61.7 ± 13.4 64.0 ± 13.9 64.3 ± 14.3 62.3 ± 13.4 Protein (g) 1536.4 ± 315.9 1536.4 ± 336 1495.7 ± 316 1580.7 ± 345 Calorie (Kcal) Month 7 Month 6 Month 3 Month 0

1 Values are mean ± SD 2en%, % of energy

In each row ,values sharing different superscript letters are significantly different from one to Month 0 by t-test at P < 0.05

Table1. Change in body weight、body mass index、 body fat of subjects1

30.8 ± 10.1* 29.9 ± 10.7 28.5 ± 10.0* 29.9 ± 10.2 30.2 ± 10.2 Body Fat (%/kg) 25.7 ± 3.8 25.5 ± 3.9 25.4 ± 3.9* 25.6 ± 4.0 25.7 ± 4.2 BMI (kg/m2) 63.7 ± 9.3 63.5 ± 9.5 63.1 ± 9.7* 63.6 ± 10.2 63.8 ± 10.3 Body Weight (kg) Month 7 Month 6 Month 3 Month 1 Month 0 1.

Values are mean ± SD

* In each row, values sharing different superscript letters are significantly different from one to Month 0 by t-test at p < 0.05

Table 3. Serum lipid profile of study subjects1,2

50.7 ± 10.4 50.4 ± 9.4 49.0 ± 12.9 50.3 ± 9.6 51.1 ± 9.8 HDL-C2 (mg/dL) 121.0 ± 35.8 122.1 ± 40.9 134.0 ± 38.4 128.1 ± 39.5 128.0 ± 34.8 LDL-C2(mg/dL) 148.0 ± 83.6* 133.6 ± 73.9 146.0 ± 83.3 162.0 ± 125.8* 130.1 ± 61.3 TG2 (mg/dL) 213.4 ± 44.4* 217.7 ± 49.8* 217.5 ± 45.7* 211.4 ± 45.6* 198.7 ± 38.9 TC2 (mg/dL) Month 7 Month 6 Month 3 Month 1 Month 0

1.Values are mean ± SD

2TC:Total cholesterol ;HDL-C:High density lipoprotein cholesterol;TG: Triglyceride;LDL-C:Low density

lipoprotein cholesterol

* In each row ,values sharing different superscript letters are significantly different from one to Month 0 by t-test at P < 0.05

Table 4. Effect of chromium yeast formula on liver and renal status in subjects1

5.62 ± 1.67 5.48 ± 1.76 5.36 ± 1.92 5.61 ± 1.75 5.26 ± 1.32 Uric acid (mg/dL) 1.09 ± 0.31* 1.08 ± 0.24 1.02 ± 0.21 1.07 ± 0.24 1.03 ± 0.23 Creatinine (mg/dL) 18.47 ± 7.63 17.72 ± 6.29 18.24 ± 5.64* 17.52 ± 7.55 16.28 ± 4.43 BUN2(mg/dL) 26.90 ± 24.04 25.83 ± 19.07 30.47 ± 33.21 23.40 ± 12.42 22.73 ± 13.31 ALT2(IU/L) 24.60 ± 14.94 25.56 ± 12.13 28.57 ± 22.63 22.10 ± 11.58 22.90 ± 11.00 AST2(IU/L) Month 7 Month 6 Month 3 Month 1 Month 0

1. Values are mean ± SD 。

2 AST:Aspartate aminotransferase;ALT:Alanine aminotransferase;BUN:blood urea nitrogen

* In each row ,values sharing different superscript letters are significantly different from one to another by t-test at P < 0.05

由以上結果可知本實驗配方屬於低昇糖指數配方

適合第2型糖尿病患作為營養補充品。

數據

Table 2. Daily intake of energy, protein, fat and dietary fiber in subjects  1

Table 2.

Daily intake of energy, protein, fat and dietary fiber in subjects 1 p.1

參考文獻

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