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

Effects of Low-Glycemic-Index Green Bean Noodles on Blood Glucose, Lipid Profiles, and Inflammatory Factors in Dysglycemic Adults

周美均(Mei-Chun Chou)

指導教授 ： 趙振瑞

共同指導教授 ： 劉珍芳(Jen-Fang Liu)

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(2014年)

https://doi.org/10.6831/TMU.2014.00049

摘要

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。

關鍵字

低昇糖指數 ； 冬粉 ； 血糖 ； 血脂 ； 發炎因子

並列摘要

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.

並列關鍵字

low-glycemic-index ； green bean noodles ； blood glucose ； lipid profiles ； inflammatory factors

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