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研究生:劉桂君
研究生(外文):GUEY-JIUN LIU
論文名稱:發芽玄米對人類血糖及血膽固醇異常之調控
論文名稱(外文):The regulation of pre-germinated brown rice regulated in human with abnormal blood sugar and cholesterol
指導教授:林慧麗林慧麗引用關係
指導教授(外文):Hui-Li Lin
學位類別:碩士
校院名稱:美和技術學院
系所名稱:健康與生技產業研究所
學門:醫藥衛生學門
學類:營養學類
論文種類:學術論文
畢業學年度:97
語文別:中文
論文頁數:87
中文關鍵詞:發芽玄米糖尿病血糖膽固醇
外文關鍵詞:CholesterolBlood sugarDiabetes mellitusPre-germinated brown rice
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糖尿病 (Diabetes mellitus, DM) 與高脂血症 (Hyperlipidemia) 在 21 世紀威脅著許多人類的健康。主要的原因是因為人類的生活環境有顯著的改變,尢其是人類的行為與生活型態,導致肥胖、高脂血症與糖尿病有逐漸上升的趨勢。隨著飲食習慣的改變,大多數的人膳食纖維攝取普遍不足,已有許多的研究證實膳食纖維可以延緩餐後血糖的上升並降低血脂肪。發芽玄米(Pre-germinated brown rice)是由糙米浸泡於水中,使其輕微發芽,這樣的糙米屬於高纖維且昇糖指數較低的食物。我們想釐清發芽玄米是否具有調控血糖與血脂之功能,所以本研究的目的在於發芽玄米對於人類血糖與血膽固醇異常之調控。
本研究以(健康受試者、血糖異常及血脂異常之受試者)為對象進行以下實驗:測定單餐餐後血糖變化。另外,為期三個月以發芽玄米為主食,每月抽血測定血糖、胰島素、胰島素接受器、糖化血色素與血脂肪的變化。結果顯示,食用發芽玄米餐後血糖上升比白米顯著平緩 (p<0.05)。在實驗期間,葡萄糖不耐症的受試者其血糖從114±5.7 mg/dl顯著的下降至85±5.7 mg/dl (p=0.0033);而糖尿病的受試者其血糖從165±31.7 mg/dl顯著的下降至121±14.3 mg/dl (p=0.045),糖化血色素從8.3±0.4 % 顯著的下降至6.9±0.8 % (p=0.021)。總膽固醇高於200 mg/dl的受試者,在實驗期間總膽固醇從226±11.9 mg/dl顯著的下降至179±23 mg/dl (p=0.0013)與HDL/LDL之比率從0.3±0.1 顯著的上升至0.48±0.14 (p=0.048)。
綜合以上的結果顯示,以發芽玄米替代白米為主食,對於血糖與血脂異常之患者,長期食用具有改善血糖、糖化血色素及血脂肪之效果。
Diabetes mellitus and hyperlipidemia threaten human health in the 21st century. Pronounced changes in human environment, and in human behavior and lifestyle, have accompanied globalization, and these have resulted in escalating rates of obesity, hyperlipidemia and diabetes. By the change of dietary habit, most of people ingested less dietary fiber. There are many documents which indicate dietary fiber can delay the elevation of postprandial blood glucose and decrease serum lipid. Pre-germinated brown rice has been developed by soaking brown rice to induce slight germination. It belongs to low glycemic index (GI) food. We want to clarify pre-germinated brown rice whether regulate blood glucose and serum lipid. Our purpose is that investigate the regulation of pre-germinated brown rice on human with abnormal blood glucose and serum cholesterol.
First, we measured postprandial blood glucose of subjects with health, impaired glucose tolerance, type 2 DM after meal. Then, pre-germinated brown rice eating that was instead of white rice as staple 3 months by those volunteers. We measured the changes of blood glucose, insulin, insulin receptor, HbA1c and serum lipid every month. Our data shown that the postprandial blood glucose of eating pre-germinated brown rice was lower than that of eating white rice (p<0.05). During period of experiment, the blood glucose in the subjects with impaired glucose tolerance was from 114±5.7 mg/dl to 85.3±5.7 mg/dl (p=0.0033). In subjects with diabetes mellitus (DM), the blood glucose was 165±31.7 mg/dl down to 121±14.3 mg/dl (p=0.045) and the HbA1c was 8.3±0.4 % arise to 6.9±0.8 % (p=0.021). In subjects with cholesterol over 200 mg/dl, the total cholesterol was 226±11.9 mg/dl down to 179±23 mg/dl (p=0.0013) and HDL/LDL ratio was 0.3±0.1 increased to 0.48±0.14 (p=0.048).
Our data suggested that treated with pre-germinated brown rice instead of white rice for long time could improve the regulation of blood glucose, HbAlc and serum lipid.
中文摘要...................................................I
英文摘要.................................................III
縮 寫 表...................................................V
謝 誌..................................................VI
第一章 緒論...............................................1
第二章 文獻回顧...........................................3
壹、糖尿病的病因與分類.....................................3
貳、糖尿病相關之文獻回顧...................................6
叁、膳食纖維與糖尿病之關係.................................8
肆、膳食纖維與血脂肪之關係.................................9
伍、發芽玄米之介紹 .......................................11
圖 表 ............................................13、18
第三章 發芽玄米單餐血糖測試..............................20
壹、研究方法與材料........................................20
貳、研究結果..............................................23
圖 表 ................................................25
第四章 為期三個月以發芽玄米替代白米為主食................33
壹、研究方法與材料........................................33
貳、研究結果..............................................39
圖 表 .................................................42
第五章 為期三個月以發芽玄米替代白米為主食對血脂肪之影響
.................................................54
壹、研究方法與材料 .......................................54
貳、研究結果.............................................57
圖 表 ................................................59
第六章 討論.............................................65
壹、發芽玄米對於餐後血糖之影響...........................65
貳、發芽玄米對於糖尿病患者之影響.........................66
叁、發芽玄米對於血脂肪之影響.............................69
第七章 結論與建議.......................................71
參考文獻 ................................................73
附 錄 ................................................79
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