Wang Panchalli, Chang Pei-Chi, Wang Cing-Ya, Wang Li-Chu, Shih Chia-Lung
Department of Obstetrics and Gynecology, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chia-Yi City, Taiwan (Dr Wang).
Community Nursing Room, Ditmanson Medical Foundation Chia-Yi Christian Hospital, Chia-Yi City, Taiwan (Ms Chang, Wang, Wang).
Am J Obstet Gynecol MFM. 2023 Apr;5(4):100870. doi: 10.1016/j.ajogmf.2023.100870. Epub 2023 Jan 20.
The oral glucose tolerance test is a common method of diagnosing gestational diabetes mellitus. This test causes several unpleasant side effects such as nausea, vomiting, abdominal bloating, and headache.
This study aimed to assess the effect of liquid temperature and additives on pregnant women's taste perception, side effects, and glycemic levels in an oral glucose tolerance test.
This study was a single-center, randomized, and multi- and open-arm clinical trial. A total of 399 participants receiving the 75-g oral glucose tolerance test for gestational diabetes mellitus diagnosis were included. Solutions for use in the 75-g oral glucose tolerance test were prepared in 8 formulas, with the participants randomly assigned to 1 of the 8 groups: room-temperature water, hot water, cold water, hot water with tea bag, room-temperature water with tea bag, cold water with tea bag, room-temperature soda water, and cold soda water. The main study outcomes were glycemic levels, satisfaction, perceived taste, side effects, and gestational diabetes mellitus. Glycemic levels were measured when fasted and at 1 hour and 2 hours after glucose administration. Satisfaction, taste perception, and side effects were evaluated immediately after the oral glucose tolerance test, and gestational diabetes mellitus was determined on the basis of glycemic levels.
The cold soda water solution led to a significantly higher glycemic level at 1 hour after glucose intake compared with room-temperature soda water solution (P=.009). Glucose formula was found to not significantly affect gestational diabetes mellitus incidence (P>.05) or the participants' satisfaction, vomiting, headache, or abdominal bloating (P>.05). However, the formula did significantly affect perceived taste (P=.027) and the degree of nausea (P=.014).
Several glucose solutions, such as cold glucose solution and any-temperature glucose solution containing a tea bag, led to slightly higher taste scores and a lower degree of nausea compared with the room-temperature water-based glucose solution. However, soda water was found to affect the glycemic level at 1 hour after glucose intake, and is not suggested for use for gestational diabetes mellitus diagnosis.
口服葡萄糖耐量试验是诊断妊娠期糖尿病的常用方法。该试验会引发多种不适的副作用，如恶心、呕吐、腹胀和头痛。
本研究旨在评估液体温度和添加剂对孕妇在口服葡萄糖耐量试验中的味觉感知、副作用及血糖水平的影响。
本研究为单中心、随机、多臂开放性临床试验。共纳入399名接受75克口服葡萄糖耐量试验以诊断妊娠期糖尿病的参与者。用于75克口服葡萄糖耐量试验的溶液按8种配方配制，参与者被随机分配至8组中的1组：常温水、热水、冷水、加茶包的热水、加茶包的常温水、加茶包的冷水、常温苏打水和冷苏打水。主要研究结果包括血糖水平、满意度、味觉感知、副作用及妊娠期糖尿病。在空腹时以及服用葡萄糖后1小时和2小时测量血糖水平。在口服葡萄糖耐量试验后立即评估满意度、味觉感知和副作用，并根据血糖水平确定妊娠期糖尿病。
与常温苏打水溶液相比，冷苏打水溶液在摄入葡萄糖后1小时导致血糖水平显著更高（P = 0.009）。发现葡萄糖配方对妊娠期糖尿病发病率（P>0.05）或参与者的满意度、呕吐、头痛或腹胀无显著影响（P>0.05）。然而，该配方确实对味觉感知（P = 0.027）和恶心程度（P = 0.014）有显著影响。
与基于常温水的葡萄糖溶液相比，几种葡萄糖溶液，如冷葡萄糖溶液和任何温度含茶包的葡萄糖溶液，导致味觉评分略高且恶心程度较低。然而，发现苏打水会影响摄入葡萄糖后1小时的血糖水平，不建议用于妊娠期糖尿病的诊断。
