课件：糖尿病与饮食.ppt

* * 低GI食物在胃肠道停留时间长，吸收率低，葡萄糖释放缓慢，进入血液后的峰值低，下降速度慢. 高GI食物消化快，吸收率高，葡萄糖进入血液后的峰值高. * 世界卫生组织和联合国粮农组织都向人们尤其是糖尿病患者推荐，参照食物血糖生成指数表，合理选择食物，控制饮食，并建议在食物标签上注明总碳水化合物含量及食物血糖生成指数值。 * * * * 这是水果的GI值。不同的水果GI值是不同的。樱桃、李子的GI值比较低。菠萝、芒果和西瓜的GI值比较高。生香蕉和熟香蕉的GI值也相差很多。 * 国际相关组织推荐的膳食纤维素日摄入量为：美国防癌协会推荐标准为每人每天30～40克，欧洲共同体食品科学委员会推荐标准为每人每天30克。 * * * 主食的重要性 营养：具体怎么去做，膳食模式，搭配，分餐，烹调等 * OBJECTIVE— To investigate the role of dietary factors in the development of type 2 diabetes. RESEARCH DESIGN AND METHODS— In the context of the Multinational MGSD Nutrition Study, three groups of subjects were studied: 204 subjects with recently diagnosed diabetes (RDM), 42 subjects with undiagnosed diabetes (UDM) (American Diabetes Association criteria—fasting plasma glucose [FPG] 126 mg/dl), and 55 subjects with impaired fasting glucose (IFG) (FPG 110 and 126 mg/dl). Each group was compared with a control group of nondiabetic subjects, matched one by one for center, sex, age, and BMI. Nutritional habits were evaluated by a dietary history method, validated against the 3-day diet diary. In RDM, the questionnaire referred to the nutritional habits before the diagnosis of diabetes. Demographic data were collected, and anthropometrical and biochemical measurements were taken. RESULTS— Compared with control subjects, RDM more frequently had a family history of diabetes (49.0 vs. 14.2%; P0.001), exercised less (exercise index 53.5 vs. 64.4; P0.01), and more frequently had sedentary professions (47.5 vs. 27.4%; P 0.001). Carbohydrates contributed less to their energy intake (53.5 vs. 55.1%; P 0.05), whereas total fat (30.2 0.5 vs. 27.8 0.5%; P 0.001) and animal fat (12.2 0.3 vs. 10.8 0.3%; P 0.01) contributed more and the plant-to-animal fat ratio was lower (1.50.1 vs. 1.80.1; P0.01). UDM more frequently had a family history of diabetes (38.1 vs. 19.0%; P0.05) and sedentary professions (58.5 vs. 34.1%; P0.05), carbohydrates contributed less to their energy intake (47.61.7 vs. 52.81.4%; P0.05), total fat (34.71.