糖尿病饮食中的瓜尔豆脆饼。
Guar crispbread in the diabetic diet.
作者信息
Jenkins D J, Wolever T M, Nineham R, Taylor R, Metz G L, Bacon S, Hockaday T D
出版信息
Br Med J. 1978;2(6154):1744-6. doi: 10.1136/bmj.2.6154.1744.
Nine diabetic patients who were receiving various treatments supplemented their normal home diets (two patients) or metabolic ward diets (seven patients) with guar crispbread for five days. Their mean urinary glucose excretion fell significantly by 38% during the last two days. A significant fall in fasting blood glucose concentration of 1.1 +/- 0.4 mmol/1 (19.8 +/- 7.2 mg/100 ml) was seen only in those who took guar after the control period. Over eight weeks' treatment insulin dosage was reduced by 21% in five patients, and home testing showed that glycosuria was reduced by 68% in six patients. Guar crispbread is likely to be a useful adjunct to diabetic treatment irrespective of the type of treatment or insulin dosage used.
9名正在接受各种治疗的糖尿病患者，在正常家庭饮食（2名患者）或代谢病房饮食（7名患者）基础上，补充瓜尔脆饼，持续5天。在最后两天，他们的平均尿糖排泄量显著下降了38%。仅在对照期后服用瓜尔的患者中，空腹血糖浓度显著下降了1.1±0.4 mmol/1（19.8±7.2 mg/100 ml）。经过8周的治疗，5名患者的胰岛素剂量减少了21%，家庭检测显示，6名患者的糖尿减少了68%。无论使用何种治疗方式或胰岛素剂量，瓜尔脆饼都可能是糖尿病治疗的一种有用辅助手段。
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