WINE FOR TYPE-2 DIABETIC-PATIENTS

被引：13

作者：

CHRISTIANSEN, C ^{[1
]}

THOMSEN, C ^{[1
]}

RASMUSSEN, O ^{[1
]}

BALLE, M ^{[1
]}

HAUERSLEV, C ^{[1
]}

HANSEN, C ^{[1
]}

HERMANSEN, K ^{[1
]}

机构：

[1] AARHUS UNIV HOSP,AARHUS AMTSSYGEHUS,DEPT DIABET & ENDOCRINOL,DEPT MED C,DK-8000 AARHUS C,DENMARK

来源：

DIABETIC MEDICINE | 1993年 / 10卷 / 10期

关键词：

TYPE; 2; DIABETES; ALCOHOL; GLUCOSE METABOLISM; INSULIN; FFA;

D O I：

10.1111/j.1464-5491.1993.tb00012.x

中图分类号：

R5 [内科学];

学科分类号：

1002 ; 100201 ;

摘要：

To ensure an acceptable quality of life for Type 2 diabetic patients, the food recommendations have to be as liberal and individualized as possible. Unfortunately, disagreements exists about the consumption of different types of wine. Diabetic patients are advised by some to restrain their wine intake and to use dry wine containing little carbohydrate, while others are more liberal. The purpose of this study was to evaluate the effects of dry and sweet wine on the glycaemic control in Type 2 diabetes. Twelve diabetic patients consumed a light meal with either 300 ml tap water 300 ml dry white wine, 300 ml sweet white wine with ethanol added or 300 mi dry white wine with glucose added. Similar glucose, insulin, and triglyceride responses were obtained in all four situations. There was a greater suppression of the free fatty acid levels in the three situations with wine as compared with water (p < 0.001). This effect may be caused by an attenuation of the free fatty acid mobilization and esterification of free fatty acids to triglycerides induced by alcohol. Our results indicate that patients with well-controlled Type 2 diabetes can drink moderate amounts of wine with meals without risking acute deterioration of glycaemic control. Whether the wine is dry or sweet has no impact on the glycaemic control.

引用

页码：958 / 961

页数：4

共 17 条

[1] Bebb HT, Houser HB, Witschi JC, Littel AS, Fuller RK., Calorie and nutrient contribution of alcoholic beverages to the usual diets of 155 adults, Am J Clin Nutr, 24, pp. 1042-1052, (1971)
[2] Windham CT, Wyse BW, Hansen RG., Alcohol consumption and nutrient density of diets in the Nationwide Food Consumption Survey, Am J Diet Assoc, 82, pp. 364-373, (1983)
[3] Block G., Dresser CM, Hartmann AM, Carrol MD., Nutrient sources in the American diet: quantitative data from the NHANES II survey. II Macronutrients and fats, Am J Epidemiol, 122, pp. 27-40, (1985)
[4] Thomson M., Fulton M., Elton RA, Brown S., Wood DA, Oliver MF., Alcohol consumption and nutrient intake in middle aged Scottish men, Am J Clin Nutr, 47, pp. 139-145, (1988)
[5] Lean MEJ, Brenchley S., Connor H., Elkeles RS, Govindji A., Hartland BV, Et al., Dietary recommendations for people with diabetes: an update for the 1990s. Nutrition Subcommittee of the British Diabetic Association's Professional Advisory Committee, Diabetic Med, 9, pp. 189-202, (1992)
[6] Lewis H., Kendall MJ., Alcohol and treatment of diabetes, J Clin Pharm Ther, 13, pp. 321-328, (1988)
[7] McDonald J., Alcohol and diabetes, Diabetes Care, 3, pp. 629-637, (1980)
[8] Connor H., Marks V., Alcohol and Diabetes, Diabetic Med, 2, pp. 413-416, (1985)
[9] Gin H., Morlat P., Ragnaud JM, Aubertin J., Short‐term effect of red wine (consumed during meals) on insulin requirement and glucose tolerance in diabetic patients, Diabetes Care, 15, pp. 546-548, (1992)
[10] Chellingsworth MC, Henderson E., Gavey C., Connor H., The effect of sweet wine and sherry as opposed to dry wine and sherry on acute glycaemic control in NIDDM, Practical Diabetes, 7, pp. 70-71, (1990)

← 1 2 →