Campbell L V, Marmot P E, Dyer J A, Borkman M, Storlien L H
Diabetes Centre, St. Vincent's Hospital, Camperdown, Sydney, New South Wales, Australia.
Diabetes Care. 1994 Mar;17(3):177-82. doi: 10.2337/diacare.17.3.177.
To examine the dietary preferences of and metabolic effects in patients with non-insulin-dependent diabetes mellitus (NIDDM) of a home-prepared high-monounsaturated fat (HM) diet compared with the recommended high-carbohydrate (CHO) diet.
Ten men with mild NIDDM prepared HM and high-CHO diets at home alternately and in random order for 2 weeks each with a minimum 1-week washout. Before and after each diet, 24-h urine glucose, fasting lipids, fructosamine, and 6-h profiles of glucose, insulin, and triglycerides were measured. Dietary preferences were assessed by questionnaire.
In the HM diet, patients consumed 40% of energy intake as CHO and 38% as fat (21% monounsaturated) compared with 52 and 24%, respectively, in the high-CHO diet, with equal dietary fiber content. Body weight and total energy intake were similar in both. The HM diet resulted in significantly lower 24-h urinary glucose excretion, fasting triglyceride, and mean profile glucose levels. The fructosamine levels, the fasting total, low-density lipoprotein, and high-density lipoprotein cholesterol, and the prandial triglyceride concentrations did not differ significantly as a result of the diets. The two diets did not differ in ratings for overall acceptance, taste, cost, ease of preparation, variety, or satiety.
Prepared at home, the HM diet was, in the short-term, metabolically better in some aspects than the currently recommended diet for NIDDM. It also provided a palatable alternative.
研究对于非胰岛素依赖型糖尿病（NIDDM）患者，与推荐的高碳水化合物（CHO）饮食相比，家庭自制的高单不饱和脂肪（HM）饮食的饮食偏好及代谢影响。
10名轻度NIDDM男性患者在家中交替且随机地准备HM饮食和高CHO饮食，每种饮食各持续2周，期间至少有1周的洗脱期。在每种饮食前后，测量24小时尿葡萄糖、空腹血脂、果糖胺以及葡萄糖、胰岛素和甘油三酯的6小时变化曲线。通过问卷调查评估饮食偏好。
在HM饮食中，患者碳水化合物供能占总能量摄入的40%，脂肪供能占38%（其中单不饱和脂肪占21%），而在高CHO饮食中，这两个比例分别为52%和24%，两种饮食的膳食纤维含量相同。两种饮食方式下的体重和总能量摄入相似。HM饮食使24小时尿葡萄糖排泄量、空腹甘油三酯水平和平均血糖水平显著降低。饮食方式的改变并未使果糖胺水平、空腹总胆固醇、低密度脂蛋白胆固醇、高密度脂蛋白胆固醇以及餐后甘油三酯浓度产生显著差异。两种饮食在总体接受度、口味、成本、制备难易程度、种类或饱腹感的评分上没有差异。
在家中制备的HM饮食，短期内，在某些方面的代谢情况优于目前推荐的NIDDM饮食。它也是一种美味的替代选择。
