Nygren C, Hallmans G, Lithner F
Diabete Metab. 1984 Jan;10(1):39-43.
The purpose of these studies was to determine whether rye bran, baked into crisp bread (high-bran bread), would affect the blood glucose levels and insulin requirements in insulin-dependent diabetic patients. The high-bran bread was compared with a low-bran bread (series I) and with the usual bread in the patients' diet (series II). The low-bran bread contained 5% dietary fiber, the high-bran bread 18% and the usual bread in the patient's diet 4% as a mean (enzymatic method). In series I five women consumed the low-bran bread for two weeks and then changed to the high-bran bread for four weeks. In series II two men and five women consumed their usual bread during a control period of two weeks and high-bran during the following two weeks. The insulin doses were reduced or the blood glucose concentrations were lowered during the high-bran bread periods.
这些研究的目的是确定烘焙成脆面包（高麸皮面包）的黑麦麸是否会影响胰岛素依赖型糖尿病患者的血糖水平和胰岛素需求量。将高麸皮面包与低麸皮面包（系列I）以及患者饮食中的普通面包（系列II）进行比较。低麸皮面包含有5%的膳食纤维，高麸皮面包含有18%，患者饮食中的普通面包平均含有4%（酶法测定）。在系列I中，五名女性食用低麸皮面包两周，然后换成高麸皮面包四周。在系列II中，两名男性和五名女性在两周的对照期食用他们的普通面包，在接下来的两周食用高麸皮面包。在食用高麸皮面包期间，胰岛素剂量减少或血糖浓度降低。
