期刊
BRITISH JOURNAL OF NUTRITION
卷 104, 期 6, 页码 797-802出版社
CAMBRIDGE UNIV PRESS
DOI: 10.1017/S0007114510001534
关键词
Glycaemic index; Diabetes mellitus; Diet; Blood glucose; Hb A; Glycosylated albumin
资金
- Australian National Health and Medical Research Council [ID 457084]
The aim of diabetes management is to normalise blood glucose levels since improved blood glucose control is associated with fewer complications. Food affects blood glucose levels; however, there is no universal approach to the optimal diabetic diet and there is controversy about the usefulness of the low-glycaemic index (GI) diet. To assess the effects of low-GI diets on glycaemic control in diabetes, we conducted electronic searches of the Cochrane Library, MEDLINE, EMBASE and CINAHL. We assessed randomised controlled trials (RCT) with interventions >4 weeks that compared a low-GI diet with a higher-GI diet for type 1 or type 2 diabetes. Twelve RCT (n 612) were identified. There was a significant decrease in glycated Hb (HbA1c) with low-GI diet than with the control diet, indicating improved glycaemic control (seven trials, n 457, weighted mean difference (WMD) -0.4% HbA1c, 95% CI -0.7, -0.20, P=0.001). In four studies reporting the results for glycaemic control as fructosamine, three of which were 6 weeks or less in duration, pooled data showed a decrease in fructosamine (WMD 0.23 mmol/l, 95% CI 0.47, 0.00, P=0.05), n 141, with low-GI diet than with high-GI diet. Glycosylated albumin levels decreased significantly with low-GI diet, but not with high-GI diet, in one study that reported this outcome. Lowering the GI of the diet may contribute to improved glycaemic control in diabetes.
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