Sharafetdinov Kh Kh, Plotnikova O A, Pilipenko V V, Kochetkova A A, Vorobyova V M, Vorobyova I S, Tutelyan V A
Vopr Pitan. 2015;84(6):92-8.
The aim of the study was assessment of influence of cookies with a modified carbohydrate profile on postprandial glycemia in patients with type 2 diabetes. The study included 20 patients 35–69 years old, with type 2 diabetes and obesity II–III degrees (BMI=40.2±1.1 kg/m2) treated with standard hypoglycemic therapy. At the time of the initial evaluation all patients were determined at the stage of metabolic subcompensation: glucose basal level in venous blood was 6.8±0.3 mmol/l; in capillary blood – 6.5±0.5 mmol/l; the level of glycated hemoglobin – 7.2±0.2%. Glucose blood plasma level on an empty stomach and within 3 hours after the consumption of biscuits with modified carbohydrate profile (25 g digestible carbohydrates) and wheat bread containing 25 g digestible carbohydrates (control) was determined. Calculation of the area under the glycemic curve was conducted by standard technique. Portability of cookies with a modified carbohydrate profile (replacement of wheat flour to the mixture of buckwheat, oat and barley flour and the use of maltitol) was good, with no side effects or signs of intolerance were observed. It has been shown that consumption of biscuits with a modified carbohydrate profile was accompanied by a significantly smaller rise in blood glucose level after 30 min from the start of the study, compared with the standard food load (an average of 19.1% and 42.4%, respectively, from baseline, p<0.05). After 120 and 180 min after the test food loads glycemia changed equally, without significant differences between foodstuffs. Area under the glycemic curve in the consumption of cookies with a modified carbohydrate profile was significantly less than under the standard food load (184.6±16.7 vs. 236.9±21.2 mmol/l×min, p<0.05). Consumption of biscuits with modified carbohydrate profile was accompanied by less severe postprandial glycemic response in patients with type 2 diabetes in comparison with that at a standard load food containing 25 g digestible carbohydrates.
本研究的目的是评估碳水化合物成分改良的饼干对2型糖尿病患者餐后血糖的影响。该研究纳入了20名年龄在35 - 69岁之间、患有2型糖尿病且为II - III度肥胖（BMI = 40.2±1.1 kg/m²）并接受标准降糖治疗的患者。在初始评估时，所有患者均处于代谢代偿不全阶段：静脉血葡萄糖基础水平为6.8±0.3 mmol/l；毛细血管血为6.5±0.5 mmol/l；糖化血红蛋白水平为7.2±0.2%。测定了空腹以及食用碳水化合物成分改良的饼干（25克可消化碳水化合物）和含有25克可消化碳水化合物的小麦面包（对照）后3小时内的血糖血浆水平。采用标准技术计算血糖曲线下面积。碳水化合物成分改良的饼干（用荞麦、燕麦和大麦粉混合物替代小麦粉并使用麦芽糖醇）的耐受性良好，未观察到副作用或不耐受迹象。结果表明，与标准食物负荷相比，食用碳水化合物成分改良的饼干后，从研究开始30分钟起血糖水平的升高显著较小（分别平均比基线升高19.1%和42.4%，p<0.05）。在试验食物负荷后120分钟和180分钟，血糖变化相同，不同食物之间无显著差异。食用碳水化合物成分改良的饼干时血糖曲线下面积显著小于标准食物负荷时（184.6±16.7 vs. 236.9±21.2 mmol/l×min，p<0.05）。与食用含有25克可消化碳水化合物的标准负荷食物相比，2型糖尿病患者食用碳水化合物成分改良的饼干后餐后血糖反应较轻。
