Clinical trial of sugar-control ling cakes on blood glucose fluctuation in diabetic patients
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    Abstract:

    This test evaluated the auxiliary hypoglycemic effect of cakes processed from bitter almond flour, Luo Han Guo powder, resistant starch, polydextrose and other materials on patients with type 2 diabetes. The test used a self-matching design, during the 12-week test period, and subjects were interspersed with a control breakfast and a test breakfast. The subjects were tested for fasting blood glucose, 2 hours postprandial blood glucose, glycated hemoglobin, and safety indicators. The results showed that test cakes can significantly reduce the 2 h postprandial blood glucose (P≤0.01) and glycated hemoglobin (P≤0.01) in diabetic patients. There was no significant difference in effect among different test cakes, and no adverse effects on health were observed in the test.

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生庆海,闫斌,贾艳菊,等.控糖蛋糕对糖尿病患者血糖波动影响的临床试验[J].食品与机械英文版,2020,(3):19-23,33.

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  • Online: February 16,2023
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