한국인의 主食의 種類가 正常人과 제Ⅱ형 糖尿病患者의 혈청 Glucose에 미치는 영향에 관한 硏究 = Serum Glucose Responses to Typical Korean Staples in Normal and Type Ⅱ Diabetic Subjects

다국어 초록 (Multilingual Abstract)

1.To investigate the effect of 5 different Typical Korean Staples on Serum Glulose responses.
2.To collect basic data for the future study which may suggest an effective dietary management for diabetes in Korea.
Protocol
StudyⅠ : Typical Korean Staples(Each containing 50g Carbohydrate)
Group 1 : Rice(100% Rice)
Group 2 : Barley Rice(50% Rice＋50% barley)
Group 3 : Bean Rice(95% Rice＋5% Black Bean)
Group 4 : Brown Rice(100% Brown Rice)
Group 5 : Glutinous Rice(90% Glutinous rice＋10% Red Bean)
Group 9 : Dextrose 50g
Healthy Subjects: 48 Persons
TypeⅡ Diabetic Subjects: 40 Persons
Results
1. Normal Subjects.
Serum Glucose reached peaks 30 minutes after the meals. Among the meals, 50% Barley rice raised the levels of Serum Glucose the least while Bean rice had the maximum response. The Glycemic Indices of the staples are Glutinous rice(72.2±52.5%), Rice(100±38.9%), Brown Rice(101.4±36.4%), Bean Rice(103.1±71.5%), Dextrose(181.9±64.8%), in increasing order. The Indices of Barley rice and Dextrose were significantly different from that of rice(P<0.05)
2. Type Ⅱ Diabetic Subjects.
In all groups, Serum Glucose reached peaks 60 minutes after the ingestion. After the ingestion of 50% Barley rice, the level of serum Glucose increased least that it might be the best diet for diabetics while Glutinous rice raised the levels the most. Glycemic Indices were 50% Barley rice(71.0±23.7%),Brown rice(82.0±30.6%),Rice(100±39.2%),Glutinous rice(103±49.5%),and Bean rice(104.2±32.6%) in increasing order. There was no statistically significant difference among the Glycemic Indices.
Conclusions
1.50% Barley rice proved to be the most effective diet in preventing hyperglycemia in both normal and Type Ⅱ diabetic subjects.
2.Glutinous rice was the second in effectiveness in normal subjects while brown rice proved to be second in Type Ⅱ diabetic subjects. Due to these conflicting results, more studies are required before the test result can be generalized.
3.Responses varied significantly among individuals. Individual variation should be controlled to see the clear causal relation between diets and the effects in future studies.
4.The study dealt only the short-term effects of diets in subjects, further studies on long-term effects of varying diets are required.

목차 (Table of Contents)

• Ⅰ. 서론
• Ⅱ. 연구대상 및 실험방법
• 1. 실험의 설계
• 2. 대상 및 실험재료
• 1) 대상 및 기간
• 2) 실험재료
• 3. 실험방법
• 1) 당부하검사
• 2) 혈청 Glucose 측정
• 3) Glycemic Index의 산출
• 4. Data처리
• Ⅲ. 실험결과
• 1. 정상인과 환자의 임상적 특성
• 1) Body Mass Index
• 2) 혈청 Glucose
• ① 정상인
• ② 제Ⅱ형 당뇨병 환자
• 3) Glycemic Index
• Ⅳ. 고찰
• Ⅴ. 결론 및 제언