Klarskov Carina Kirstine, Brøsen Julie Maria Bøggild, Olsen Mikkel Thor, She Rui, Wilbek Therese Wilbek
Ugeskr Laeger. 2021 Dec 13;183(50).
Introduction The glucose-lowering effect of cinnamon is well known and has been used for this purpose since ancient times. Other christmassy spices, like ginger and cloves, have also been shown to affect blood glucose levels but are not as extensively examined. We aimed to explore the potential glucose-lowering effects of cinnamon, ginger and cloves by postprandial glucose excursions (PPGE) and maximum glucose level during rice pudding intake in healthy participants with use of continuous glucose monitoring during ingestion of the traditional Danish Christmas dish, rice pudding. Methods Participants wore an intermittently scanned continuous glucose monitor for five days in total. Day 0 was a 24h run-in stabilization period. Day 1 was used for baseline with ingestion of a standardized rice pudding meal without any spices. On days 2-4, participants had the same standardized rice pudding with one of the three Christmas spices on top. The participants ate rice pudding for breakfast (low-dose spice) and lunch (high-dose spice). A questionnaire was also developed to investigate the satisfaction level with the rice pudding and spice combinations. Results Data from 12 people were analyzed with mean age (range) of ~ 42 (25-63) years. Mean fasting glucose level (95% CI) was 4.7 (4.0-5.5) mmol/l. PPGE levels were higher for 6 g of ginger, compared to 3 g of ginger with mean difference of 1.02 mmol/l (0.12-1.92) (p = 0.030). No other differences between the different doses of spices or between spices and baseline were found regarding PPGE or the maximum glucose-level during intake of rice pudding. Most people preferred cinnamon on top of the rice pudding, however, eight out of 12 would rather risk complications from a higher blood glucose than eating Christmas spices on top of their rice pudding. Conclusion Putting christmassy spices on top of rice pudding did not have a glucose-lowering effect in this study. This was probably for the best, since we learned from the questionnaire, that the use of Christmas spices on top of rice pudding was rated worse than the risk of complications from having high blood glucose levels. Thus, implementation of Christmas spices as a preventative strategy is not recommended. Funding none. Trial registration none.
引言 肉桂的降血糖作用众所周知，自古以来就被用于此目的。其他具有圣诞特色的香料，如生姜和丁香，也已被证明会影响血糖水平，但未得到广泛研究。我们旨在通过在健康参与者摄入传统丹麦圣诞菜肴米布丁期间使用连续血糖监测，观察餐后血糖波动（PPGE）和米布丁摄入期间的最高血糖水平，来探索肉桂、生姜和丁香潜在的降血糖作用。
方法 参与者总共佩戴间歇性扫描的连续血糖监测仪五天。第0天为24小时的磨合稳定期。第1天用于摄入不含任何香料的标准化米布丁餐作为基线。在第2 - 4天，参与者食用相同的标准化米布丁，上面添加三种圣诞香料之一。参与者早餐（低剂量香料）和午餐（高剂量香料）时食用米布丁。还编制了一份问卷来调查对米布丁和香料组合的满意度。
结果 对12人的数据进行了分析，平均年龄（范围）约为42（25 - 63）岁。平均空腹血糖水平（95%可信区间）为4.7（4.0 - 5.5）mmol/l。6克生姜的PPGE水平高于3克生姜，平均差异为1.02 mmol/l（0.12 - 1.92）（p = 0.030）。在米布丁摄入期间，不同剂量香料之间或香料与基线之间在PPGE或最高血糖水平方面未发现其他差异。大多数人更喜欢在米布丁上加肉桂，然而，12人中有8人宁愿冒着血糖升高引发并发症的风险，也不愿在米布丁上加圣诞香料。
结论 在本研究中，在米布丁上加圣诞香料没有降血糖作用。这可能是最好的结果，因为我们从问卷中了解到，在米布丁上加圣诞香料的评价比高血糖引发并发症的风险更差。因此，不建议将圣诞香料作为预防策略实施。资金 无。试验注册 无。
