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

Authors

SHENG Qing-hai, College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
YAN Bin, College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
JIA Yan-ju, College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
LIU Jing, College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
XU Li, Shenzhen Pony Testing International Group, Shenzhen, Guangdong 518054 , China
TIAN Ting-ting, College of Bioscience and Bioengineering, Hebei University of Economics and Business, Shijiazhuang, Hebei 050071 , China
XIE Ying, The First Hospital of Hebei Medical University, Shijiazhuang, Hebei 050031 , China
HAN Xu, The First Hospital of Hebei Medical University, Shijiazhuang, Hebei 050031 , China
LI Zeng-ning, The First Hospital of Hebei Medical University, Shijiazhuang, Hebei 050031 , China

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.

Publication Date

3-28-2020

First Page

19

Last Page

23,33

DOI

10.13652/j.issn.1003-5788.2020.03.004

Recommended Citation

Qing-hai, SHENG; Bin, YAN; Yan-ju, JIA; Jing, LIU; Li, XU; Ting-ting, TIAN; Ying, XIE; Xu, HAN; and Zeng-ning, LI (2020) "Clinical trial of sugar-control ling cakes on blood glucose fluctuation in diabetic patients," Food and Machinery: Vol. 36: Iss. 3, Article 4.
DOI: 10.13652/j.issn.1003-5788.2020.03.004
Available at: https://www.ifoodmm.cn/journal/vol36/iss3/4

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