生物谷報道：糖尿病是一種非常復(fù)雜的綜合癥，通常分為I型和II型糖尿病,，而其中以II型糖尿病常見,。通常，醫(yī)生常常建議II型糖尿病患者少吃糖,。但是近年來,，這種傳統(tǒng)的建議受到了一些研究人員的質(zhì)疑。這些研究人員人物,，攝入適量的糖對糖尿病患者是安全的,。
現(xiàn)在，一項新的研究證實,，增加了每日糖攝入量,、維持穩(wěn)定的體重的患者，其血糖沒有不利的變化,。這項研究由英國倫敦Hammersmith醫(yī)院營養(yǎng)學(xué)系進行,。研究人員給九個體重超標的II型糖尿病患者的每日飲食增加了三片胡蘿卜蛋糕（carrot cake，生物谷注）,，總共食用了24天,。這些蛋糕被均勻地分配在每日的飲食種。研究人員在試驗的之前和之后測試記錄了幾項指標,，包括患者體重,、血糖水平、膽固醇水平和胰島素活性,。
胡蘿卜蛋糕是其中加有胡蘿卜絲的蛋糕,，味道極佳。在美國,，有時人們稱這種蛋糕為華盛頓的胡蘿卜蛋糕,。這是因為，胡蘿卜蛋糕是美國第一任總統(tǒng)華盛頓非常喜歡吃的食品,，其次是因為在1783年11月25日英國軍隊從紐約市撤走的日子,，華盛頓進入紐約曼哈頓后所吃的食物之一就是胡蘿卜蛋糕。為表示對這位開國元勛的敬意,，人們把胡蘿卜蛋糕與華盛頓的名字連在了一起,。
領(lǐng)導(dǎo)這項研究的Gary Frost教授解釋說，這些患者的能量攝入與其體重相平衡,，并且他們的蔗糖攝入平均分配在一天中,。相應(yīng)地，他們的體重沒有增加,，在研究結(jié)束后的血糖水平業(yè)沒有增加,。另外,，他們的膽固醇水平和胰島素活性水平也沒有變化。研究人員表示,，這種小的、短期的研究支持了有關(guān)適量攝入糖不影響II型糖尿病的觀點,。
其他的一些研究證實,，蔗糖的攝入可能有助于降低脂肪的攝入，從而對整體健康有力,。另外,，美國哈佛大學(xué)公共衛(wèi)生學(xué)院研究人員發(fā)現(xiàn)，多食干果或花生醬,，能顯著降低II型糖尿病的發(fā)病風(fēng)險,。
研究人員對這些年齡在24歲至59歲之間的婦女進行了長達16年的調(diào)查。在調(diào)查開始時,，她們沒有任何糖尿病,、心血管疾病和癌癥等疾病病史，但在調(diào)查期間約有3200人患上了II型糖尿病,。II型糖尿病又稱成人發(fā)病型糖尿病,，主要由體內(nèi)胰島素相對缺乏或無法得到有效利用所導(dǎo)致，患者多在35歲至40歲以后發(fā)病,。通常認為,，高脂肪食物會增加肥胖和II型糖尿病的發(fā)病風(fēng)險。
調(diào)查結(jié)果顯示：那些每周5次以上,、每次吃一把干果的婦女,，其患II型糖尿病的風(fēng)險，比極少或從不吃干果的人要低30%左右,；每周5次以上,、每次至少食用一大湯匙花生醬，也能使婦女的II型糖尿病發(fā)病率降低約20%,。
對此,，研究人員認為，盡管在人們印象中,，干果屬于高脂肪食物,，但其中所含脂肪多屬非飽和性脂肪，對機體的胰島素敏感性等能起到有益作用,，而且干果中富含纖維和蛋白質(zhì)等也能促進人體的胰島素和葡萄糖平衡,。
II型糖尿病，即非胰島素依賴型糖尿病的確實發(fā)生機制,，目前仍無定論,；但推測可能受遺傳及飲食失節(jié),、缺乏運動、形體肥胖,、情志失調(diào),、化學(xué)藥物等的影響，逐漸形成的一種內(nèi)分泌失衡之疾病,。主要根源于胰島之β細胞受損,，致胰島素分泌不足；或是胰島受體障礙而不能正常利用胰島素,；甚有報告指出α細胞所分泌之高血糖素相對太高亦是原因之一,。其結(jié)果則引起糖類、脂質(zhì),、蛋白質(zhì)之代謝失調(diào)繁亂,，進而引起身體的各種癥狀，逐漸發(fā)生并發(fā)癥,。
美國阿拉巴馬大學(xué)（UAB）營養(yǎng)科學(xué)系主任W. Timothy Garvey 教授在發(fā)表在2007年10月29日《生物化學(xué)雜志》上的最新研究稱,，他們發(fā)現(xiàn)NR4A3 和NR4A1這兩個蛋白可以促使肌肉對胰島素敏感，加速葡萄糖的攝取,，從而維持正常的血糖水平,。研究同時發(fā)現(xiàn)，在動物糖尿病模型中,，兩個基因表達下調(diào),，伴隨胰島素抵抗提高。
對糖尿病研究而言,，新的發(fā)現(xiàn)提示可以以提升NR4A3和NR4A1表達或活性進行藥物研發(fā),。Ga rvey表示，下一步工作將圍繞可以與兩個蛋白相互作用或者促進其表達的分子的篩選,。(生物谷：Lily）
生物谷推薦英文原文：
Public release date: 8-Jan-2008
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The Sugar Bureau
Carrot cake study on sugar in type 2 diabetes
New study adds to new thinking on sugar in the diabetes diet
Patients with type 2 diabetes are often advised to cut out sucrose (table sugar) all together. However, in recent years this traditional advice has been questioned by some researchers who suggest that moderate amounts of sugar can be safely consumed as part of the diet of patients with diabetes. Now a new study has been published that is consistent with this revised approach. It showed that patients who increased their daily sugar intake (in the form of carrot cake) but maintained a stable body weight, showed no adverse changes in their blood glucose.
The study was conducted by the Department of Nutrition and Dietetics at London抯 Hammersmith Hospital. Three slices of carrot cake were added to the daily diets of nine, overweight type 2 diabetes patients over 24 days (bringing their daily total to 88g or 18 teaspoons of sugar). Consumption of the carrot cake slices was evenly distributed across the day. Several measurements were recorded at the beginning and end of the study, including the patients?weight, blood sugar (glucose) levels, cholesterol levels, and insulin sensitivity (which is a measure of how well the body responds to the hormone insulin).
Professor Gary Frost, who led the study, explained 慖n this study, the energy intake of these patients was balanced to their body weight, and their sucrose intake was spread evenly over a day. Correspondingly, they did not gain weight or show an increase in blood glucose levels at the end of the study; in addition, their cholesterol levels and insulin sensitivity did not change.?He added 憈he results of this small, short-term study support other scientific studies, which suggest that there could be more flexibility with sucrose in the diets of patients with type 2 diabetes. There is evidence from other studies (reviewed by Kirk et al 2000) that inclusion of sucrose may help people to lower their fat intake, which in turn may be beneficial to overall health?
Professor Frost continued 慣his research is in line with the dietary guidelines set by the American Diabetes Association (2007), which state that sucrose does not cause a greater increase in blood glucose levels than an equivalent amount of starch. Therefore sucrose or sucrose-containing foods should be treated similarly to other carbohydrate containing foods by people with diabetes; either substituted for other carbohydrates in the total daily intake, or managed with appropriate diabetes medication.
