酶化青稞挂面对糖耐量异常及初发2型糖尿病患者血糖波动的影响

Effects of Enzymatically Modified Highland Barley Noodles on Blood Glucose Fluctuations in Individuals with Impaired Glucose Tolerance and New-Onset Type 2 Diabetes

摘要: 目的：探索一种酶化青稞挂面对糖耐量异常及初发2型糖尿病患者血糖波动的影响。方法：研究纳入未服用任何降糖药物的糖耐量异常组患者30名、初发2型糖尿病组患者30名。所有受试者均佩戴持续葡萄糖监测系统。一周，受试者每餐以50 g高含量酶化青稞挂面为主食作为观察组；另一周，更换为每餐50 g小麦高筋粉挂面为主食作为对照组，进行交叉实验。结果：初发2型糖尿病组患者观察组与对照组相比，餐后血糖升高幅度低(P < 0.001)、血糖变异系数小(P < 0.001)、血糖标准差小(P < 0.01)、早餐后120 min内血糖曲线下面积小(820.68 mmol·min/L vs. 889.23 mmol·min/L, P < 0.0001)。糖耐量异常组表现出与初发2型糖尿病组相同趋势。结论：高含量酶化青稞挂面能够有效降低餐后血糖升高幅度，减少餐后暴露于高血糖的时间，减轻餐后血糖的波动。

Abstract: Objective: To investigate the effects of an enzyme-treated highland barley noodle on blood glucose fluctuations in patients with impaired glucose tolerance and new-onset type 2 diabetes. Methods: The study enrolled 30 patients with impaired glucose tolerance and 30 patients with new-onset type 2 diabetes who were not taking any hypoglycemic medications. All subjects wore continuous glucose monitoring systems. Participants served as their own controls by consuming different noodle types sequentially: One week (Observation Group): 50g high-enzyme-treated barley noodles per meal as staple food; Another week (Control Group): 50g high-gluten wheat noodles per meal as staple food. Results: Compared with the control group, the observation group in the new-onset type 2 diabetes group exhibited lower postprandial blood glucose elevation (P < 0.001), smaller coefficient of variation in blood glucose (P < 0.001), smaller standard deviation of blood glucose (P < 0.001), and reduced area under the blood glucose curve within 120 minutes after breakfast (820.68 vs. 889.23 mmol∙min/L, P < 0.0001). The impaired glucose tolerance group showed similar trends to the new-onset type 2 diabetes group. Conclusion: High-enzyme-content barley noodles can reduce the postprandial blood glucose rise, the duration of postprandial exposure to hyperglycemia, and mitigate postprandial blood glucose fluctuations in the studied population.