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研究生:周美均
研究生(外文):Mei-Chun Chou
論文名稱:低昇糖指數冬粉對血糖值異常成人血糖、血脂及發炎因子之影響
論文名稱(外文):Effects of Low-Glycemic-Index Green Bean Noodles on Blood Glucose, Lipid Profiles, and Inflammatory Factors in Dysglycemic Adults
指導教授:趙振瑞趙振瑞引用關係
指導教授(外文):Jane C-J Chao
口試委員:黃惠宇
口試日期:2014-01-03
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:2014
畢業學年度:102
語文別:中文
論文頁數:86
中文關鍵詞:低昇糖指數冬粉血糖血脂發炎因子
外文關鍵詞:low-glycemic-indexgreen bean noodlesblood glucoselipid profilesinflammatory factors
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本研究探討給予血糖值異常的成人長期低昇糖指數 (glycemic index, GI) 食物之介入,對其血糖、血脂及心血管疾病相關發炎因子之影響。本實驗招募 19 位年齡 30~65 歲、糖化血色素 (hemoglobin A1c, HbA1c) ≧ 6% 之受試者,並以較低 GI 值之冬粉做為介入之食材。本實驗採實驗前後比較的方式進行,每位受試者均參與為期 4 個月的實驗。實驗前先進行 2 週的飲食調整期,之後為飲食介入期 12 週,介入期間供應受試者每日 3 份的冬粉,隨後進行 2 週的飲食排空期。受試者分別於適應期後、飲食介入期的第 4、8、12 週及排空期後進行 3 天的飲食紀錄、體位測量及抽取空腹血液。實驗結果顯示,受試者食用為期 12 週的冬粉後,可顯著地改善空腹血糖值、平均體重、身體質量指數 (body mass index, BMI)、體脂肪率、血壓及發炎因子—介白質素-6 (interleukin-6, IL-6)。本研究證實,藉由給予血糖值異常的成人屬低 GI 食物的冬粉介入 12 週後,達到調節血糖及降低發炎因子之益處。
This study was to investigate the effects of low-glycemic-index green bean noodles intervention on blood glucose, lipid profiles and inflammatory factors in dysglycemic adults.The study was a parallel-design experiment.Nineteen subjects with dysglycemia, aged 30~65 years and HbA1c ≧ 6% were recruited. All the subjects participated in a 4-month experiment including 2-week accommodation period, 12-week intervention period and 2-week wash-out period. During the intervention period, the subjects were supplied with 60 g green bean noodles to replace carbohydrate in the meal every day. After accommodation period, the dietary records, anthropometric measurements and biochemical analysis of fasting blood were performed in 4, 8, 12 weeks during intervention period. Compared with baseline, the results showed that fasting blood glucose levels, average weight, body mass index, body fat ratio, blood pressure and IL-6 levels in dysglycemic adults after intervention of green bean noodles were significantly lower in week 12. In conclusion, low-glycemic-index green bean noodles have beneficial effects on lowering glycemic response and inflammatory factors in dysglycemic adults.
中文摘要 I
英文摘要 II
致謝 III
縮寫對照表 IV
目錄 VI
表目次 IX
圖目次 X
第一章 前言 1
第二章 文獻回顧 3
第一節 第 2 型糖尿病的簡介 3
第二節 第 2 型糖尿病與餐後血糖 4
第三節 第 2 型糖尿病與發炎反應 6
第四節 第 2 型糖尿病的飲食治療 8
第五節 昇糖指數 10
一、昇糖指數定義 10
二、不同昇糖指數的飲食對血糖、血脂及發炎因子之影響 11
第六節 冬粉的簡介 13
第三章 動機與目的 14
第四章 研究設計與材料方法 15
第一節 受試者招募 16
第二節 介入食材 17
第三節 實驗設計與方法 18
第四節 飲食衛教 21
第五節 檢體分析 22
第六節 統計方法 26
第五章 實驗結果 27
第一節 受試者基本資料 27
第二節 受試者飲食探討 29
第三節 血糖之變化 31
第四節 血脂之變化 34
第五節 其他血液生化值之變化 36
第六節 發炎因子之變化 38
第六章 討論 40
第一節 低 GI 食物冬粉對體組成之影響 40
第二節 低 GI 食物冬粉對血糖控制之影響 41
第三節 低 GI 食物冬粉對血脂組成之影響 44
第四節 低 GI 食物冬粉對發炎因子之影響 46
第五節 低 GI 食物冬粉之介入對飲食行為之影響 48
第六節 實驗限制 49
第七章 結論 50
第八章 參考文獻 51
第九章 附錄 63
附錄一 人體試驗同意證明函 63
附錄二 受試者同意書 64
附錄三 綜合問卷 71
附錄四 飲食紀錄表之填寫範例 72
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