荞麦粉掺入食品对体内血糖和血脂的影响

Gomathi. G. K, P. S, Uvaraj. M. G
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摘要

摘要:荞麦是一种伪谷物,它被加工成面粉,并被加入到诸如chapatti、营养球和汤粉等食品中。将三种开发的食品补充到三组,每组15名受试者(糖尿病和血脂异常),进行90天,而一组(15名受试者)作为对照组,不进行干预。测定补充前后的空腹血糖、餐后血糖、HbA1c、血清胆固醇、甘油三酯、低密度脂蛋白、高密度脂蛋白、极低密度脂蛋白等血糖、血脂水平,并进行统计分析。结果显示,试验组添加荞麦粉掺入chapatti后,各项生化指标均有显著差异(p<0.05),添加荞麦粉掺入营养球后,HbA1C水平、血清甘油三酯水平、LDL水平均有显著差异(p<0.05)。添加荞麦粉混合汤组的空腹血糖水平、餐后血糖水平、血清甘油三酯水平和低密度脂蛋白水平差异显著(p<0.05)。因此,可以得出结论,食用荞麦粉对血糖和血脂有显著影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
In-Vivo Efficacy of Buckwheat Flour Incorporated Food Products on the Blood Glucose and Lipid Profiles
ABSTRACT: Buckwheat, a pseudo-cereal, was processed into flour and incorporated in food products like chapatti, nutri balls, and soup mix. The supplementation of three developed food products to three groups with 15 subjects (with diabetes and dyslipidemia) in each group was carried out for 90 days, while one group (15 subjects) was treated as a control where no intervention was given. The blood sugar profile and blood lipid profile including the levels of fasting blood sugar, post-prandial blood sugar, HbA1c, serum cholesterol, triglycerides, Low-Density Lipoprotein, High-Density Lipoprotein, and Very Low-Density Lipoprotein were assessed before and after the supplementation period and subjected to statistical analysis. The results depict that in the experimental group supplemented with buckwheat flour incorporated chapatti, a significant difference (p<0.05) was observed in all the biochemical parameters assessed, while in the group supplemented with buckwheat flour incorporated nutri ball, a significant difference (p<0.05) was observed in the HbA1C levels, serum triglyceride levels, and LDL levels. The group supplemented with buckwheat flour incorporated soup mix showed a significant difference (p<0.05) in the fasting blood sugar levels, postprandial blood sugar levels, serum triglyceride levels, and LDL levels. Hence, it can be concluded that the consumption of buckwheat flour has a significant impact on blood sugar and lipid profile.
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