Calle-Pascual A L, Gomez V, Leon E, Bordiu E
Unidad de Endocrinologia y Nutricion, Hospital Ntra. Sra. de Sonsoles, Avila, Spain.
Diabete Metab. 1988 Sep-Oct;14(5):629-33.
Twenty four diabetic patients (12 type 1 and 12 type 2) were studied to determine the influence of using foods rich in carbohydrates with either low or high glycemic indexes on the glycemic control of Diabetes Mellitus. All patients were treated with insulin. During 2 periods of 4 weeks the patients received, at lunch, 2 types of foods rich in carbohydrates as part of their usual diet. Meal A: foods with a low glycemic index and Meal B: foods with a high glycemic index. During the last 7 days of each period the patients determined, at home, their capillary glucose levels before and 1, 2, and 3 hours after lunch by means of a reflectometer. At the end of each period HbA1 levels were also determined. No differences in insulin dose or changes in body weight were found during the two periods of the study for both types of diabetic patients. Capillary glucose levels before lunch were similar on both diets and for both types of diabetic patients. Similarly, postprandial capillary glucose levels 1, 2, and 3 hours later were not different for both died A and diet B. No statistically significant differences were found either in HbA1 values for both periods of the study. These results confirm previous ones obtained in acute studies. The present findings indicate that the glycemic response of foods rich in carbohydrates is modified when included in a mixed meal by the other components of the meal. From these date it can be inferred that the use in a diet of foods with a low glycemic index does not improve the glycemic control of patients affected of Diabetes Mellitus.
对24名糖尿病患者（12名1型糖尿病患者和12名2型糖尿病患者）进行了研究，以确定食用低血糖指数或高血糖指数的富含碳水化合物的食物对糖尿病血糖控制的影响。所有患者均接受胰岛素治疗。在两个为期4周的时间段内，患者在午餐时摄入两种富含碳水化合物的食物作为日常饮食的一部分。餐A：低血糖指数食物；餐B：高血糖指数食物。在每个时间段的最后7天，患者在家中使用反射仪测定午餐前以及午餐后1小时、2小时和3小时的毛细血管血糖水平。在每个时间段结束时还测定了糖化血红蛋白（HbA1）水平。在该研究的两个时间段内，两种类型的糖尿病患者在胰岛素剂量或体重变化方面均未发现差异。两种饮食方式下，两类糖尿病患者午餐前的毛细血管血糖水平相似。同样，餐A和餐B在午餐后1小时、2小时和3小时的餐后毛细血管血糖水平也没有差异。在该研究的两个时间段内，HbA1值也未发现统计学上的显著差异。这些结果证实了先前在急性研究中获得的结果。目前的研究结果表明，富含碳水化合物的食物在混合餐中与其他成分一起食用时，其血糖反应会发生改变。从这些数据可以推断，在饮食中使用低血糖指数食物并不能改善糖尿病患者的血糖控制。
