蒟蒻麵主食對第2型糖尿病患者的影響

陳 巧明(Chiao-Ming Chen), 鄭 茡方(Tzu-Fang Cheng), 施 純光(Chun-Kuang Shih), 陳 白蓮(Pai-Lien Chen), 李 信昌(Sing-Chung Li)

Research output: Contribution to journalArticle

Abstract

Konjac glucomannan is a water-soluble dietary fiber derived from the root of the that can improve blood sugar, reduce the blood fat concentration, help manage weight, and has other health effects. Although konjac powder was used as an ingredient in dietary supplements or snacks in previous studies, no clinical trial has reported using konjac glucomannan noodles (KGN) as a staple food. In this randomized, single-blind, and parallel-group trial, 36 participants were assigned to a non-KGN (n = 20) or KGN (n = 16) group. All subjects in the KGN group received one serving of KGN (200 g) per day which was used to replace one meal as a stable food. After 12 weeks, 11 participants in the non-KGN and 8 participants in the KGN group completed the study. All participants completed a 24-h dietary recall at the beginning (week 0) and 12-week follow-up. There were no statistical differences in body weight, body-mass index (BMI), waist circumference (WC) and HbA1c in the non-KGN group. However, the body weight (-1.04%,p = 0.022), BMI (-1.11%,p = 0.026), WC (-2.89%,p = 0.003), and HbA1c (-0.55%,p = 0.036) had significantly decreased after this 12-week intervention in the KGN group. In both groups, there was no change in calorie or nutrient intake before and after the trial. This study showed that KGN as a staple diet can contribute to dietary care in subjects with type 2 diabetes.
Original languageTraditional Chinese
Pages (from-to)44-53
Number of pages10
JournalJournal of the Chinese Nutrition Society
Volume41
Issue number2
Publication statusPublished - 2016

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