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研究生:李依蓮
研究生(外文):Yi-Lien Lee
論文名稱:含鉻酵母、膳食纖維補充劑對於第2型糖尿病患營養及生理狀況的影響
論文名稱(外文):Effect of chromium-yeast and fiber nutritional supplement in Type 2 Diabetics Mellitus patients
指導教授:楊淑惠楊淑惠引用關係
指導教授(外文):Shwu-Huey Yang
學位類別:碩士
校院名稱:臺北醫學大學
系所名稱:保健營養學研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
論文出版年:2007
畢業學年度:95
語文別:中文
論文頁數:74
中文關鍵詞:第2型糖尿病鉻酵母昇醣指數
外文關鍵詞:type 2 diabetics mellituschromium yeastglycemic index
相關次數:
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研究指出鉻酵母可改善其血糖及血脂異常的現象,而膳食纖維可延緩血糖並改善血脂肪。本研究目的針對第2型糖尿病患,利用含鉻酵母、膳食纖維補充劑的飲食,了解其生理狀況的變化。
本研究共分為2個部份,測量實驗配方的昇醣指數(第一部份)和為期6個月的飲食介入實驗 (第二部份) 。在昇醣指數實驗中,受試者攝取相當於50公克醣類的白土司、葡萄糖溶液、含鉻酵母、膳食纖維補充劑,並測量曲線下面積及計算其昇醣指數。第二部份共有受試者30名,以每日攝取50公克共177大卡的含鉻酵母、膳食纖維補充劑取代一般飲食熱量,其中含鉻200微克、膳食纖維7.2公克,為期6個月,每天持續服用藥物且不改變藥量,並於第0、1、3、6、7個月收集血液樣本分析,項目包括空腹血糖、糖化血色素、三酸甘油酯、總膽固醇、低密度脂蛋白膽固醇、高密度脂蛋白膽固醇、及營養狀況分析。研究顯示:含鉻酵母、膳食纖維補充劑與白土司及葡萄糖溶液比較,昇醣指數分別為10.7、17.2,屬於低昇糖指數配方;而在6個月的飲食介入試驗中,介入期間空腹血糖、糖化血色素皆無顯著差異。但總膽固醇在介入後1至7個月有上升的現象。三酸甘油酯在介入後第1、7個月較介入前高。由以上結果得知含鉻酵母、膳食纖維補充劑對於屬於低昇糖指數補充品但是對於第2型糖尿病患的生理狀況無顯著的改變。
Chromium yeast supplement has been studied for its ability to improve carbohydrate and lipid metabolism .Many studies showed a beneficial effect of dietary fiber from delaying glycemic raise and improving blood lipids in type 2 diabetic mellitus patients. The aim of the study was to recognize the effect of chromium yeast and fiber supplement intake on glycemic responses and physical status in type 2 diabetic mellitus patients.
Study was inclued two phases, first phase to measure the glycemic index and second phase to conduct a 6-month dietary intervention. Subjects were given white toast, glucose solution, chromium yeast and fiber supplement, venous glucose were collected from subjects during the fasting and the time point of 0, 30, 60, 90, 120 and 150 minutes and calculate the incremental areas under curve. The second phase study was recruited 30 subjects with type 2 diabetes mellitus patients to follow a diet with 50 g, 177 Kcal, 200 μg chromium, dietary fiber 7.2g. chromium yeast and fiber supplement for 6-month, venous blood samples were collected from subjects during the fasting at month 0, 1, 3, 6, 7.The Glycemic index of chromium yeast and fiber supplement is 10.7 and 17.2 by compared to white toast and glucose solution.There was no significant different in fasting blood sugar and glycosylated hemoglobin. Total cholesterol was raised from month 1 to month 7. Triglyceride was significant different between month 1 and month 7. As the results the chromium yeast and fiber supplement is a low glycemic index and glycemic load supplement and no significant physical function change for type 2 diabetics mellitus .
中文摘要 I
Abstract III
致謝 V
目錄 VII
表目錄 IX
圖目錄 X
第一章 緒論 1
第一節、研究動機 1
第二節、研究目的 4
第二章 文獻回顧 5
第一節、糖尿病成因與分類 5
第二節、糖尿病的飲食建議 7
第三節、糖尿病與膳食纖維及昇醣指數 9
第四節、糖尿病與鉻 13
第三章 材料與方法 16
第一部分 昇醣指數測試 16
第一節、受試者標準及數目: 16
第二節、試驗材料 17
第三節、生化檢驗 18
第四節、數據之計算與處理生化檢驗 18
第五節、統計分析 18
第二部分含鉻酵母、膳食纖維補充劑介入試驗 19
第一節、 受試者 19
第二節、實驗設計 20
第三節、資料收集及研究方法 21
第四節、 統計與分析 29
第四章 結果 30
第一部份 昇糖指數測試 30
第一節、受試者基本資料 30
第二節、受試者攝取標準試驗食品之血糖變化與AUC 31
第二部分 含鉻酵母、膳食纖維補充劑介入試驗 33
第一節 、受試者基本資料 33
第二節、 受試者之飲食分析 34
第三節、 受試者體位的變化 36
第四節、 血糖和糖化血色素的改變 38
第五節、 受試者血脂質的改變 39
第六節 對肝、腎功能及尿酸的影響 40
第五章 討論 42
第一節、含鉻酵母、膳食纖維補充劑與昇糖指數 42
第二節、受試者體位及飲食攝取情形 44
第三節、對血糖與糖化血色素的影響 49
第四節、對於血脂質的影響 51
第六章 結論 53
第七章 參考文獻 54
第八章 附錄 74
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