Stilling B, Mehlsen J, Hamberg O, Larsen J J, Gram N C, Madsbad S
Nutritional Unit, Frederiksberg Hospital, Denmark.
Nutr Metab Cardiovasc Dis. 1999 Jun;9(3):98-101.
The aim of the study was to evaluate the effect on blood glucose levels in non-insulin-dependent diabetics (NIDDM) of reduction of the carbohydrate content through the use of a new, almost starch-free type of bread (SF-bread). We only substituted the bread in the breakfast meal.
The study consisted of two parts: 1) a two-day randomized study of the effect of SF-bread on the morning blood glucose levels of NIDDM patients and 2) an open, crossover trial of three months duration where each patient was given SF- or ordinary bread. Ten patients participated in the first part and eight in the second part of the study. All patients had well established non insulin-dependent diabetes mellitus. In the first part of the study, the area under the curve describing time-dependent changes in blood glucose level after a standard breakfast was significantly lower in patients on SF-bread (182 +/- 154 Units; mean value +/- SD) than in the controls (630 +/- 258 Units; p < 0.00001). Peak blood glucose concentration was 14.8 +/- 2.3 mM on the control day and 11.6 +/- 1.7 mM on the SF-bread day (p < 0.001). In the second part of the study, the diet including SF-bread reduced fasting blood glucose from 13.3 +/- 3.5 mM to 10.2 +/- 2.0 mM (p < 0.006) and the fraction of HbA1c from 0.090 +/- 0.014 to 0.081 +/- 0.015 (p < 0.02). Similar changes were not seen on the ordinary diet. Serum cholesterol levels were significantly reduced by the SF-bread as compared to the ordinary diet (5.8 +/- 0.6 to 5.5 +/- 0.5 mM versus 5.7 +/- 0.8 to 5.8 +/- 0.7 mM; p < 0.05).
Substitution of ordinary bread with starch-free bread at breakfast causes significant improvements in blood glucose levels in NIDDM patients on both a short and long term basis. Possibly secondary to this, a favorable influence on lipid levels was noted.
本研究旨在评估通过使用一种新型的、几乎不含淀粉的面包（SF面包）来降低碳水化合物含量对非胰岛素依赖型糖尿病患者（NIDDM）血糖水平的影响。我们仅在早餐中替换了面包。
本研究包括两个部分：1）一项为期两天的关于SF面包对NIDDM患者早晨血糖水平影响的随机研究，以及2）一项为期三个月的开放交叉试验，在此试验中，每位患者被给予SF面包或普通面包。10名患者参与了研究的第一部分，8名患者参与了第二部分。所有患者均患有确诊的非胰岛素依赖型糖尿病。在研究的第一部分中，食用SF面包的患者在标准早餐后描述血糖水平随时间变化的曲线下面积（182±154单位；平均值±标准差）显著低于对照组（630±258单位；p<0.00001）。对照日的血糖峰值浓度为14.8±2.3毫摩尔，SF面包日为11.6±1.7毫摩尔（p<0.001）。在研究的第二部分中，包含SF面包的饮食使空腹血糖从13.3±3.5毫摩尔降至10.2±2.0毫摩尔（p<0.006），糖化血红蛋白（HbA1c）比例从0.090±0.014降至0.081±0.015（p<0.02）。普通饮食组未观察到类似变化。与普通饮食相比，SF面包显著降低了血清胆固醇水平（5.8±0.6至5.5±0.5毫摩尔，而普通饮食组为5.7±0.8至5.8±0.7毫摩尔；p<0.05）。
早餐用不含淀粉的面包替代普通面包可使NIDDM患者的血糖水平在短期和长期内均得到显著改善。可能由此产生了对血脂水平的有利影响。
