米麩榖粉對第2型糖尿病患血糖、胰島素及血脂質濃度之影響

Effects of rice bran flour on blood glucose, insulin and lipids levels in type 2 diabetic mellitus patients

黃心怡(Hsin-Yi Huang)

指導教授 ： 鄭心嫻

臺北醫學大學/公共衛生暨營養學院/保健營養學研究所/碩士(2005年)

摘要

本研究探討每日攝取富含膳食纖維及不飽和脂肪酸的油脂之米麩榖粉20公克，持續12週，對第2型糖尿病患的血糖、糖化血色素、胰島素、游離脂肪酸、血脂質及Adiponectin含量的變化。受試者為台北地區35~78歲第2型糖尿病患共38人，男女各為16及22人。實驗分組是攝取米麩榖粉當實驗組 (treatment, T)、白米榖粉當安慰劑組 (placebo, P)，再依糖化血色素 (HbA1c) 來分，即HbA1c < 7.8 (L) 攝取米麩榖粉為TL組、攝取白米榖粉為PL組及HbA1c ≧ 7.8 (H) 攝取米麩榖粉為TH組、攝取白米榖粉為PH組，受試者總共分成四組。實驗第0、4、8及12週進行葡萄糖耐受試驗。結果顯示：實驗前及實驗期間，受試者的一般血液生化值皆在正常範圍內，且不論是實驗組或安慰劑組，在研究期間飲食習慣無明顯的變化。受試者之葡萄糖曲線下面積，TH組在第12週有顯著性降低 (p < 0.05)；糖化血色素方面，TH組於在第8及12週有顯著性降低 (p < 0.05)，而在實驗第12週TL組顯著較PL組低 (p < 0.05)；胰島素曲線下面積，在實驗第12週時TH組顯著較PH組高 (p < 0.05)；血漿游離脂肪酸方面，發現TL及TH組在第4、8及12週較第0週有顯著性降低；血漿低密度脂蛋白膽固醇為TH組於實驗第12週有顯著性降低 (p < 0.05)，而實驗第12週TL組顯著較PL組低 (p < 0.05)；至於血漿Adiponectin含量是實驗第8及12週，TL組顯著較PL組低 (p < 0.05)。故第2型糖尿病患攝取米麩榖粉後能有效降低葡萄糖曲線下面積、糖化血色素、游離脂肪酸、低密度脂蛋白膽固醇含量及增加胰島素曲線下面積、血漿Adiponectin含量。

關鍵字

米麩榖粉 ； 糖化血色素 ； 曲線下面積 ； 糖尿病 ； 血脂質 ； 血色素 ； 顯著性 ； 胰島素 ； 游離脂肪酸 ； 低密度脂蛋白膽固醇

並列摘要

Rice bran is rich in dietary fiber and unsaturated fatty acids. Rice bran oil could decrease blood cholesterol concentrations. The aim of this study was to investigate the effect of rice bran supplementation for 12 weeks on blood glucose, glycated hemoglobin, insulin and free fatty acid, lipids and adiponectin concentrations in type 2 diabetes mellitus patients. Thirty-eight type 2 diabetes subjects (16 men and 22 women), aged 35 to 78 years volunteered to participate in this study. Based on different glycated hemoglobin values (HbA1c < 7.8 (L) and HbA1c ≧ 7.8 (H)) and different flour supplements (rice bran flour (treatment, T) or rice flour (placebo, P)) subjects were divided into four groups, including TL, TH, PL, and PH. Four groups were supplemented either with 20 g of rice bran flour or rice flour every day for 12 weeks. After 0, 4, 8, and 12 weeks, oral glucose tolerance test were conducted. Fasting venous blood from all subjects was examined for basic biochemical parameters, blood glucose, glycated hemoglobin, insulin, free fatty acid, low density lipoprotein cholesterol and adiponectin. All subjects kept dietary records. Results revealed that all subjects of four groups supplemented with two kinds of flour for 12 weeks did not induce any side effects. All subjects did not change their dietary habits. The area under the glucose curve of TH decreased significantly during the 12-wk test period (p < 0.05). HbA1c values of TH also decreased significantly during the 8-wk and 12-wk test periods (p < 0.05) and TL was significantly lower than PL group (p < 0.05). The area under the insulin curve for TH group was significantly higher than that of PH group (p < 0.05). TL and TH plasma free fatty acid concentration during a 4-wk and 8-wk consumption were significantly decreased (p < 0.05). Plasma LDL-C of TH group was significantly lower than that of PH group (p < 0.05). Plasma adiponectin of TL group was significantly lower than that of PL group (p < 0.05). In conclusion, consumptions of rice bran flour may significantly decrease the area under the glucose curve, HbA1c, free fatty acid and LDL-C concentrations and increase the area under the insulin curve and plasma adiponectin concentration.

並列關鍵字

rice bran flour ； glycated hemoglobin ； insulin ； free fatty acid ； low density lipoprotein cholesterol ； adiponectin

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